How to make the recipe To make brinjal curry, first add oil to a pan and heat it. When they begin to pop, add the curry leaves. Then add onions and green chili. While the onions fry, wash and cube brinjals. Keep them immersed in a bowl of water with ¼ tsp salt. When the onions turn golden, add ginger garlic and saute until the raw smell goes off.
Remove the sauteed potatoes onto a plate. Add another 1/2 tbsp of oil in the same vessel and saute the chopped brinjals for 7-8 mts on low to medium flame. Remove the brinjals onto a plate. In the same vessel, add 1/2 tbsp of oil, once the oil heats up, add the cumin seeds and let them turn lightly brown.
Brinjals come in all shapes and sizes and are available in green and purple, but which ever variety you use these amazing delicious brinjals can be cooked in a variety of ways and brinjals absorb flavours and spices into is flesh making it delicious and mouthwatering.
Brinjal also known as aubergine or eggplant is a widely used vegetable in Indian cuisine. It is a low calorie veggie that has some nutrients like iron and minerals. It is widely used to make curry, sambar, chutney, stir fry and bharta. Eggplants come in different varieties, sizes and colors.