Meal Prep · Indian
Brinjal Curry (South Indian Style)
A flavorful and aromatic South Indian eggplant curry, perfect with rice or roti.
Ingredients
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Step-by-step- Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
- Add chopped onions and sauté until translucent and light golden brown (about 5-7 minutes).
- Stir in ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Add tomato puree/chopped tomatoes and cook until the oil separates from the masala (about 5-7 minutes), stirring occasionally.
- Stir in turmeric powder, coriander powder, red chili powder, and garam masala (if using). Cook for 1 minute, stirring constantly to prevent burning.
- Add the cubed brinjals and mix well with the masala. Sauté for 5 minutes until the brinjals start to soften slightly.
- Pour in the tamarind pulp (or tamarind water) and 1/2 cup of water. Add salt to taste and bring to a boil.
- Reduce heat to low, cover the pan, and simmer for 15-20 minutes, or until the brinjals are tender and the curry has thickened to your desired consistency. Stir occasionally.
- Garnish with fresh coriander leaves and serve hot with rice, roti, dosa, or idli.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Fat | 15 g |
| Carbohydrates | 25 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Brinjal Curry in an airtight container in the refrigerator for up to 3-4 days.
Freezer Up to 3 months
Portion cooled curry into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water if needed to adjust consistency. Can also be reheated in the microwave in short bursts, stirring in between.
Chef’s Corner
- To reduce any potential bitterness, you can soak the chopped brinjals in salted water for 15-20 minutes before cooking, then drain and pat dry thoroughly.
- Adjust the amount of red chili powder and tamarind to suit your personal spice preference and desired tanginess.
- For an even richer flavor, you can add a tablespoon of roasted peanut powder or sesame seed powder towards the end of cooking.
