Spiced Brinjal Curry with Aromatic Spices
Indulge in this delectable Spiced Brinjal Curry, a culinary gem inspired by authentic South Indian flavors. This rich and savory aubergine dish showcases tender eggplant pieces simmered to perfection in a vibrant sauce of aromatic spices, garlic, and onion. The careful balance of spices and tangy lemon juice provides a delightful complexity that pleases even the most discerning palates, making it perfect for family gatherings or cozy dinner nights. Whether served as a hearty vegetarian main course or a delightful side dish, this curry is a remarkable way to introduce your kids to the world of flavorful vegetables, creating a wholesome and satisfying meal that everyone will love.
N/A
Servings
47
Calories
15
Ingredients
Ingredients
Eggplants (Aubergine)
300 g (Cut into 1-inch pieces, leaving skin on one side)
Salt
1 tablespoon (For drawing moisture from eggplants)
Rice Bran Oil (or other healthy oil)
3 tablespoons (Divided for cooking)
Whole Mustard Seeds
1 teaspoon (For tempering)
Onion
1 cup (Sliced into half-moon shapes)
Ginger Paste
1 teaspoon (For flavor)
Garlic Cloves
4 (Chopped finely)
Cayenne Pepper
1/4-1/2 teaspoon (Depending on desired heat)
Turmeric
3/4 teaspoon (For color and flavor)
Ground Cumin
3/4 teaspoon (For depth of flavor)
Garam Masala
1/4 teaspoon (For a warm spice blend)
Water
1/2 cup (For the sauce)
Tomato Paste
2 teaspoons (For richness)
Lemon Juice
1 tablespoon (For tanginess)
Salt
1/2 teaspoon (To taste)
Instructions
1
Start by cutting the eggplants into 1-inch pieces, ensuring at least one side of each piece retains its skin. This helps with texture and keeps the pieces intact.
2
Place the eggplant pieces into a strainer and sprinkle them generously with salt. Cover with a small plate and add a weight on top to help draw out the excess moisture. Allow this to sit for a minimum of 30 minutes.
3
In a heavy-bottomed pan, heat 1.5 tablespoons of rice bran oil over medium-high heat. Once hot, add the mustard seeds and listen for them to start popping. When they begin to pop, add the sliced onions, garlic, and ginger, stirring occasionally until the mixture is golden brown and aromatic.
4
Incorporate the cayenne pepper, turmeric, garam masala, and ground cumin into the onion mixture, cooking for an additional 2-3 minutes to toast the spices and release their flavors. Stir in the water and tomato paste, then reduce the heat to low. Allow the sauce to simmer gently, ensuring it doesn't dry out.
5
Meanwhile, in a large skillet, heat the remaining 1.5 tablespoons of oil over moderate heat. Once hot, add the drained eggplant pieces, spreading them out into a single layer. Sauté until they are nicely browned and crisp on all sides, about 7-10 minutes.
6
Carefully transfer the sautéed eggplant to the spice sauce, stirring gently to coat every piece evenly. Add the lemon juice and adjust the seasoning with salt. Allow the curry to simmer gently for an additional 15-20 minutes, stirring occasionally to prevent sticking and ensuring the eggplant is tender.
7
Once cooked through, serve your Spiced Brinjal Curry hot with steamed rice, naan, or as a flavorful side dish.
Nutrition Information
3
Fat
5
Carbs
1
Protein
2
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Brinjal Curry?
Spiced Brinjal Curry is a savory South Indian-inspired dish featuring tender eggplant pieces simmered in a vibrant sauce of aromatic spices, garlic, and onion.
Is this brinjal curry recipe vegetarian?
Yes, this recipe is entirely vegetarian and can be served as a hearty main course or a side dish.
Is this recipe suitable for vegans?
Yes, this recipe uses plant-based ingredients and rice bran oil, making it vegan-friendly.
How many calories are in a serving of this curry?
Each serving contains approximately 47 calories.
What are the primary spices used in this recipe?
The recipe uses whole mustard seeds, cayenne pepper, turmeric, ground cumin, and garam masala.
How should I prepare the eggplant for this curry?
The eggplant should be cut into 1-inch pieces, ensuring at least one side of each piece retains its skin to help maintain texture.
Why do I need to salt the eggplant before cooking?
Salting the eggplant helps draw out excess moisture, which improves the final texture of the dish.
How long should the eggplant sit with salt?
You should allow the salted eggplant pieces to sit for at least 30 minutes.
What type of oil is recommended for cooking the curry?
Rice bran oil is recommended, though you can use any other healthy cooking oil.
What is the role of mustard seeds in this dish?
Mustard seeds are used for tempering in hot oil until they pop, releasing their unique aroma and flavor into the base of the curry.
How much garlic is used in this recipe?
The recipe calls for 4 finely chopped garlic cloves.
How much ginger is needed for the curry?
One teaspoon of ginger paste is used to provide aromatic depth.
Can I adjust the spiciness of this dish?
Yes, you can adjust the heat by using between 1/4 to 1/2 teaspoon of cayenne pepper depending on your preference.
What provides the tanginess in the Spiced Brinjal Curry?
The tanginess comes from the addition of one tablespoon of lemon juice added toward the end of cooking.
How long do I need to sauté the eggplant pieces?
The eggplant should be sautéed in a skillet for about 7-10 minutes until they are nicely browned and crisp on all sides.
How long should the curry simmer once the eggplant is added to the sauce?
The curry should simmer gently for an additional 15-20 minutes after the eggplant and sauce are combined.
What are the serving suggestions for this dish?
This curry is best served hot with steamed rice, naan, or as a flavorful side dish.
How much fat is in a serving?
There are approximately 3 grams of fat per serving.
How many carbohydrates are in this recipe?
Each serving contains approximately 5 grams of carbohydrates.
Does this curry provide dietary fiber?
Yes, each serving provides 2 grams of dietary fiber.
How much protein is in one serving?
Each serving contains 1 gram of protein.
Is this dish appropriate for children?
Yes, it is described as a remarkable way to introduce kids to flavorful vegetables.
What type of onion should I use and how should it be cut?
One cup of onion sliced into half-moon shapes is required for this recipe.
How much tomato paste is used in the sauce?
The recipe requires 2 teaspoons of tomato paste for added richness.
How much water is needed for the sauce base?
You will need 1/2 cup of water to incorporate into the onion and spice mixture.
What should the onion mixture look like before adding spices?
The onions, garlic, and ginger should be cooked until they are golden brown and aromatic.
What is the weight of the eggplants used in this recipe?
The recipe uses 300 grams of eggplant (aubergine).
What is the total number of ingredients used?
There are 15 ingredients used in this recipe, including spices and seasonings.
Can I use any other name for eggplant in this recipe?
Yes, eggplant is also referred to as brinjal or aubergine in this recipe.
What is the best pan to use for the sauce?
A heavy-bottomed pan is recommended for heating the oil and cooking the onion and spice mixture.