Recipes - Eggplant (Brinjal) Curry



8-9 small eggplants (cut into small pcs.)

1 tbsp. chopped Onions

2 tsp. chilli powder

½ tsp. turmeric powder

1 tsp. salt to taste oil

1 tsp. jeera

2 medium tomatoes

1 tbsp. coconut powder

2 nos. green chilies

4-5 curry leaves

1 tsp. coriander powder

1 cup water

2 tbsp. yogurt



Cook the cut eggplants (either in Microwave - 5 minutes).  In a pan heat 2 tsp. oil.  Add cut onions and stir it for 1- 2 minutes. Add turmeric powder, Chilli powder & salt to it. Put the cut eggplants in it.  Let it fry together for 10 minutes in low flame.  In a saucepan heat 1 tsp. oil. Fry Jeera in it for 30 seconds. Then add tomatoes, coconut powder, curry leaves, green chillies and stir for 2-3 minutes. Add 1 cup water. Let tomatoes be well blended and cooked. Add coriander powder. Add 2 tbsp. yogurt to it. When this gravy is of the required consistency add the fried eggplants into it.

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Title: Eggplant (Brinjal) Curry

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