Brinjal curry

by on November 12, 2009

Yesterday, for the first time, I ran out of vegetables and did not know what to cook for lunch. In our home, rice and curry is a must for lunch. When I checked the fridge, 4 small Brinjal, 2 small tomatoes, 2 green chilies, 5 flakes of garlic, 1 small piece of ginger, few curry leaves and 1/2 cup of curd were there. I was very lazy to go out to get any fresh vegetables and some how I managed to make a curry out of all those ingredients. 1 big onion is also added with it.

brinjal curry

Method of Preparation:


  • Cut Brinjal into small slices, wash and keep aside
  • Heat 1 tbsp of cooking oil, crackle mustard seeds and curry leaves
  • Add coarsely crushed ginger and garlic, saute until the raw smell disappears
  • Add thinly sliced onion and green chilly and saute with little salt and a pinch of turmeric
  • Add brinjal when onion becomes transparent
  • Add 1 tsp of red chilly powder and 1/2 tsp of coriander powder, stir in well
  • When it done well, stir in curd and salt to taste
  • Serve it when it is cooled to the room temperature
  • It is an ideal side dish for rice as well as Roti

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