Succulent brinjal slices bathed in a luscious gravy infused with aromatic spices, promising a taste sensation that captures the essence of traditional Indian cooking.
Ingredients:
- 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
Instructions:
- Heat oil in a pan over medium heat. Once hot, add chopped onions and sauté until they turn translucent.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
- Add chopped tomatoes to the pan and cook until they turn soft and mushy.
- 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.
- Now, add the sliced brinjal rounds to the pan. Stir gently to coat the brinjal slices with the spice mixture.
- 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.
- Once the brinjals are cooked through, check for seasoning and adjust salt and spices if needed.
- Garnish the brinjal curry with freshly chopped coriander leaves.
- Serve hot with steamed rice or chapatis.
Enjoy your delicious homemade brinjal curry with your favorite accompaniment!