Brinjal curry for chapathi, rice, biryani and poori using brinjal, tomatoes and spices is very easy to make and it is very delicious too.
Brinjal curry tastes the best when you can lightly fry the brinjal and then its cooked just enough without being mushy.
It is important that the eggplants/brinjals must be cooked completely, since the under cooked brinjals have a slightly rubbery texture which won’t taste good in curries.
At the same time, it is important to make sure that the eggplants/brinjals are not overcooked or mushy as the stage of being cooked to over cooked and being mushy can happen too soon while cooking eggplants.
An exception to this is while preparing dishes like Punjabi style baingan bharta or any curry or dish where the eggplant should be cooked very well and we use the pulp to make the curry, so in those dishes the eggplants or brinjals have to be cooked really well.
But when you prepare brinjal curry where you want to enjoy the slices of brinjals as it is, its important to cook the brinjals just right and not overcooked for the best texture and flavors.
By lightly frying the eggplant slices in little oil in the beginning and then cooking the brinjals just enough along with tomatoes and spices will give you the best eggplant/brinjal curry for chapathi, poori, rice or biryani.
Just make sure the eggplant/brinjal slices are cooked well as the rubbery texture won’t taste very nice in the curry and the awesome combination of brinjals (eggplants), tomatoes and spices can’t go wrong!
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So here is how you can easily and quickly make a delicious tomato brinjal curry for chapathi, rice and biryani following this very easy South Indian style tomato brinjal curry recipe.
Brinjal Curry For Chapathi & Rice - South Indian Style Brinjal Tomato Curry Recipe
- 2 large eggplants
- 3 large tomatoes use more if tomatoes are small sized
- 4 cups water
- oil as needed to lightly fry the eggplant slices
- 1 tablespoon coconut oil extra
- salt adjust to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon cumin seeds powder
- 2 tablespoon coriander powder use little more if needed
- 1 teaspoon garam masala powder
- 1 tablespoon black peppercorns
- 2 cloves garlic crushed
- 2 green chilies sliced
- 1 string curry leaves
- Wash and slice the eggplants as little long and thick slices, and add this sliced eggplants to a large pan.
- Add enough oil, garlic, green chilies and salt, mix well and lightly fry the eggplant slices in the oil (you do not need to deep fry the eggplants, just coat with enough oil and lightly stir fry).
- Add the water, turmeric powder, cumin seeds powder and red chili powder also to the pan, mix everything well and bring the mixture to a boil.
- Once the mixture starts boiling, reduce the heat to low and simmer in low heat for about 2 to 3 minutes or until the eggplants are almost tender.
- Meanwhile wash and chop the tomatoes also in slightly thick and long slices, add the tomato slices also to the pan.
- Stir everything well, cover and cook in medium heat for about 6 to 8 minutes or until the eggplants are cooked and tender and the tomatoes are also lightly cooked.
- Open the pan, add the remaining spices - coriander powder, garam masala powder and black peppercorns, stir well and simmer in low heat for 2 minutes.
- Finally add the extra 1 tablespoon of coconut oil and curry leaves, mix well and cook for 1 more minute and the delicious eggplant tomato curry is ready to be served! Enjoy the yummy brinjal/eggplant tomato curry with rice, chapathi or poori as you wish!