WebIndian Chicken and Seafood Main Meals. From Korma to Vindaloo and Tikka Masala to Karahi, I am sharing our family's favorite chicken curries. These curries are …
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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.
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Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out. Stir in coconut milk, taste then add more salt if needed. Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
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.