Community Pick
Brinjal (Eggplant) Curry
"This aubergine bhaji recipe has won rave reviews from my South Indian in-laws, who have very discerning palates when it comes to authentic currys. This dish can either be used as a side dish, or as a vegetarian main dish. It's easy, delicious and a great way to introduce different veggies to your kids."
photo by Ron W.
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 300 g eggplants (aka aubergine)
- 1 tablespoon salt
- 3 tablespoons rice bran oil (or other healthy-option oil)
- 1 teaspoon whole mustard seeds
- 1 cup sliced onion (slice each half-onion thinly, making half-moon shapes)
- 1 teaspoon ginger paste
- 4 garlic cloves, chopped finely
- 1⁄4 - 1⁄2 teaspoon cayenne pepper (depending on taste)
- 3⁄4 teaspoon turmeric
- 3⁄4 teaspoon ground cumin
- 1⁄4 teaspoon garam masala
- 1⁄2 cup water
- 2 teaspoons tomato paste
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
directions
- Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
- Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
- Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
- Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
- In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
- Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
- Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.
Questions & Replies
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Could I add a green herb for sreving? Coriander?
Reviews
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Yummy, yummy! I made this pretty much as written - except I used fresh chillies instead of cayenne, and to cut down on washing up I browned the aubergine in the same pan that I later used to make the sauce. -
Nice, easy recipe. To make it in one dish, cook the eggplant first. Remove it to a paper towel and prepare the sauce in the same pan.
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This was so very good, the addition of the mustard seeds really added to the overall flavour. I used fresh hot peppers in lieu of the cayenne, and also threw in some tomatoes. -
Very tasty! I had a large eggplant so doubled the spice ingredients. I also sliced the eggplant instead of cubing and cooked them first on a griddle pan - looks good (see the picture I posted) and cooks quicker. I also threw in a can of diced tomatoes and 2 fresh tomatoes sliced into eighths, as suggested in some other eggplant curry recipes. Worked well! -
Have made this several times now. I cook with fry light instead of oil. Really easy and quick to make too.
see 19 more reviews
Tweaks
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Great recipe! Has made it in our menu rotation. Brought the leftovers for lunch and shared with my colleague and amongst her appreciating comments, she said "10 out of 10!". Here are my notes if it helps someone: I doubled the recipe. Sprinkled salt liberally, as advised, over the raw eggplants. Stuck to a good half tsp salt, adjusting ever so slightly as needed. Key is to proper brown the onions (not golden and not burnt either!) Also, proper brown the raw eggplants before adding to salt. And let cook over low heat until completely softened (took me about half hour or thereabouts). Used ½ tsp red chili instead of cayenne pepper and 1 ¼ tsp mustard seeds. Maintained ¾ tsp turmeric and used ½ tsp garam masala with an additional ¼ towards the end (when adding salt and lemon juice). Doubled onions, tomato paste, garlic, doubled and used 1.5 tsp ginger. -
Yummy, yummy! I made this pretty much as written - except I used fresh chillies instead of cayenne, and to cut down on washing up I browned the aubergine in the same pan that I later used to make the sauce.
RECIPE SUBMITTED BY
<p>I'm an American living in England, married to a fantastic guy. We have two little girls- a 3 1/2 year old extremely finnicky eater and a 6 month old who has yet to come across any flavor she doesn't like (including cauliflower, parsnip, beef, lentils, etc). Go figure.</p>
