Brinjal/Eggplant Curry

This Brinjal/Eggplant curry is one to die for! Although it is a traditional South Indian recipe, people believe that it demonstrates a strong Maharashtrian influence perhaps because of the selection of spices. The perfect combination of spices with the brinjal makes a extremely appetising  curry. It is best enjoyed with rice and chapati/roti.

It is a good source of dietary fiber and minerals like manganese, copper and potassium. It is also a good source of Vitamin B1, Vitamin B6, folate, magnesium and niacin. Brinjal has a Glycemic Index of 15 which is low. Foods like Brinjal have a low GI and hence don’t spike your glucose level as they are absorbed slowly. It is great for weight loss.

5-6 brinjal (eggplant)
2-3 tbsp roasted groundnut powder (coarsely ground)
1/4 tsp mustard seeds
2 tsp oil
1/4 tsp turmeric
salt to taste

To be made into powder
1 tbsp coriander seeds
1 red chilli
2 tsp cumin seeds
1/2 inch piece of cinnamon
1/4 tsp caraway seeds
3-4 cloves
3-4 cardamom
4-5 pods garlic
1 tbsp chopped onion
1/2 tsp oil

1. Cut the brinjal into four parts without splitting.
2. Make the powder using the above ingredients.
3. Pressure cook the brinjal with the above powder, half cup water and salt.
4. Cook on a medium flame till 3 whistles.
5. When the steam escapes, remove from the cooker and keep aside.
6. Take a deep pan and add oil and mustard seeds. When the mustard seeds crackle, add the turmeric, curry leaves and the cooked brinjal.
7. Mix well.
8. Add groundnut powder. You can add salt if required. Then, cook for 2 minutes.
9. Serve hot with chapati or rice. Enjoy!



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