Home » Brinjal curry

Brinjal curry

by Christina Julia

Brinjal curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 300g/11oz aubergine, cut into
  • 2.5cm/1in cubes
  • 75ml/3fl oz vegetable oil a little salt
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 teaspoon skinned and split urad dal
  • 150g/5oz onions, finely sliced
  • 200g/7oz tomatoes
  • 1 tablespoon tomato purée
  • 1⁄2 teaspoon chilli powder
  • 1⁄2 teaspoon ground coriander
  • 1⁄2 teaspoon ground turmeric


  • Soak the aubergine in cold water for 10 minutes. Drain and pat dry with
    kitchen paper.
  • In a large frying pan, heat 4 tablespoons of the oil over a medium heat.
    Add the aubergine and a little salt, and cook for 10 minutes or until the
    aubergine is brown and soft. Drain the aubergine on kitchen paper, and
    set aside in a warm place.
  • Heat the remaining oil in the same pan. Add the mustard seeds and, as
    they begin to pop, add the curry leaves and urad dal. Cook, stirring, for
    a few minutes or until the dal is golden, then add the onions and a little
    salt and cook until the onions are starting to colour, stirring occasionally.
  • Add the tomatoes, tomato purée, chilli powder, coriander and turmeric,
    and mix well. Add the aubergine and cook for a further 5 minutes,
    stirring occasionally, until the tomatoes break down. Transfer the mixture
    to a serving dish, and serve immediately.

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