If you love brinjal (also known as aubergine, kathrikka, ennagayi, in various languages), then this is a sure shot winner recipe.
Ingredients:
Brinjal – 1 cup, chopped
Onions – 1 big, chopped
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Gingelly oil (nallennai/sesame oil/til oil) – 3 tbsp
Curry leaves – 10
Salt – to taste
How I Made It:
1. Heat oil and add the chopped brinjals. Note that you have to use gingelly oil for this dish. Anything else will spoil the taste completely.
2. Fry till the pieces start breaking up and become a bit soft. At this stage, add the onions, turmeric powder, chilli powder, and curry leaves.
3. Let it cook for a good 20-25 minutes till the onions are fried and blended in with the brinjal. Add salt, mix well and fry for another 5 mins.
4. Remove from fire if you see that the curry is separating from the oil. That’s when you know its done.
Serve with rice and some gravy.
You may also be interested in Kannadiga Brinjal Palya.
I have no idea what is gingelly oil, is it the same as pure roasted sesame oil that is dark brown in colour?
i love it 🙂
Adding sambhar powder is a lovely idea, laav. will surely try it next time.
My mom just left the country and i mouthed off to appa that im gonna make brinjal curry tomorrow…this seems like the best solution for me THANKS!! 🙂
I tried this recipe today and absolutely loved it. Thanks for sharing it!
I love the way you havent added too many spices to bring out the taste of the nallennai and the brinjal. Excellent recipe 🙂
did i tell u how much i love the new blog look??? white is my fav colour
Simple and delicious recipe, Nags. Love how creamy the eggplant looks.