Brinjal Curry

Succulent brinjal slices bathed in a luscious gravy infused with aromatic spices, promising a taste sensation that captures the essence of traditional Indian cooking.


  • 4 medium-sized brinjals (eggplants), sliced into rounds
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons oil
  • Fresh coriander leaves for garnish


  1. Heat oil in a pan over medium heat. Once hot, add chopped onions and sauté until they turn translucent.
  2. Add minced garlic, grated ginger, and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
  3. Add chopped tomatoes to the pan and cook until they turn soft and mushy.
  4. Once the tomatoes are cooked, add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes until the spices are fragrant.
  5. Now, add the sliced brinjal rounds to the pan. Stir gently to coat the brinjal slices with the spice mixture.
  6. Cover the pan with a lid and let the brinjals cook on low heat for about 10-15 minutes, or until they are soft and tender. Stir occasionally to prevent sticking.
  7. Once the brinjals are cooked through, check for seasoning and adjust salt and spices if needed.
  8. Garnish the brinjal curry with freshly chopped coriander leaves.
  9. Serve hot with steamed rice or chapatis.

Enjoy your delicious homemade brinjal curry with your favorite accompaniment!

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