Brinjal, also known as eggplant,baingan in Urdu,aubergine, garden egg, guinea squash, melongene, is cooked in variety of ways.Eggplants are usually unique by its egg-like shape and their attractive lively purple color.Here I will share simple and quick brinjal curry recipe.It is spicy baingan recipe. Eggplant recipes including korean eggplant side dish is my favourite and where eggplant is steamed and mixed with sauces and served as a salad.
The dark purple version of eggplants is best known but they come in different shapes such as fleshy dark color eggplant to skinny long light purple.They have a variety of colors from Dark purple to lively light purple,white and green.
For this recipe I’m using half kgs of dark purple fleshy eggplants and it serves 4 people.
water 1/4 cup
1kg Brinjal(eggplant), cut them length wise
Tomatoes finely chopped
one onion sliced
Chilies and coriander chopped for garnish
In 4 tablespoon oil add one sliced onion
When onion turns golden brown,add tomatoes,turmeric,chili powder, red chilies and salt
Mix it and then add 1/4 cup of water,cover the lid and let it cook till oil starts to separate
Add brinjal and mix to coat the onion tomatoes and spices mixture well and cover the lid
After 2 minutes stir and cover the lid again.
Keep checking and keep the heat on medium.
When you notice oil starts separating then add chopped coriander green chilies and turn off the heat.
This brinjal curry recipe is spicy version of brinjal curry and spices can always adjust according to one’s taste.This curry is served with rice or Tandoori naan.