Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant kitchens of South India! Our Brinjal Curry (Kathrikkai Curry) is not just a recipe; it's an explosion of flavors that transforms humble eggplants into a mouth-watering masterpiece. With its rich, aromatic spices and tender, melt-in-your-mouth brinjals, this dish promises to become your new favorite comfort food that will impress family and friends alike.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium brinjals (eggplants), chopped
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Begin by preparing all your ingredients. Wash the brinjals thoroughly, then chop them into bite-sized pieces. Finely chop the onion and tomatoes as well.
- In a large pan or kadhai, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds and allow them to splutter.
- Next, add the finely chopped onion to the pan. Sauté the onion until it becomes translucent and slightly golden, which should take about 5 minutes.
- Once the onions are ready, add the chopped tomatoes to the pan. Cook the mixture for another 5-7 minutes, stirring occasionally, until the tomatoes soften and blend well with the onions.
- Now, add 1 teaspoon of turmeric powder and 1 teaspoon of red chili powder to the mixture. Stir well to combine all the spices with the onion and tomato mixture.
- After the spices are well combined, add the chopped brinjals to the pan. Stir the brinjals into the mixture, ensuring they are evenly coated with the spices.
- Season with salt to taste and mix everything together. Cover the pan with a lid and let it cook for about 15-20 minutes on low heat. Stir occasionally to prevent sticking and ensure even cooking.
- Once the brinjals are cooked through and tender, remove the lid and check the consistency. If the curry is too thick, you can add a little water to reach your desired consistency.
- Finally, garnish the brinjal curry with fresh coriander leaves before serving. Serve hot with rice or Indian bread (roti, naan) for a complete meal.
Tips
- Choose Fresh Brinjals: Select firm, glossy eggplants with smooth, unblemished skin for the best texture and flavor.
- Salt and Rest: After chopping brinjals, sprinkle some salt and let them rest for 10 minutes to draw out excess moisture, which helps prevent sogginess.
- Control the Heat: Use low to medium heat while cooking to ensure the spices don't burn and the brinjals cook evenly.
- Spice Customization: Adjust the red chili powder according to your heat tolerance - start with less and add more if needed.
- Garnish Generously: Fresh coriander leaves not only add a pop of color but also provide a fresh, herbal note to the curry.
- Pairing Perfection: Serve with steamed rice, jeera rice, or warm Indian bread like roti or naan for a complete meal.
Nutrition Facts
Calories: 103kcal
Carbohydrates: 9g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 0mg
