Brinjal Curry makes a lovely side dish for a mild biryani or a pulao. This easy Brinjal curry is made with just handful of ingredients that works out very easy to make this Brinjal Curry in no time.
While packing lunch boxes, during the weekdays, the important factor is always about how quickly you can make the dishes. During such times, mild masala gravies work out great. We are very fond of Brinjal and Nune Vankaya is everybody’s favorite.
However making that in the morning rush hour is quite tedious and we resort to simple masala gravies that make an excellent side dish for biryanis or pulaos
Today’s Brinjal Curry is the simpler version of our Nune Vankaya that is mild and also tastes great when you serve it along one pot rice. This dish typically gets done under 30 minutes. Most times I have ginger garlic paste ground and frozen in cubes, coconut paste frozen as well. In such cases, this can be done in 15 mins. I had many this many months ago and served it with Easy No Tomato Vegetable Briyani.
We are doing BM#88, Week 2, where I am sharing 3 different Regional Dishes from any Country. I chose India and sharing 3 different dishes from 3 different states. This easy Brinjal Curry is from Andhra or rather my Amma’s style.
Easy Brinjal Curry
For the Gravy
250 gms Brinjal
1 medium Onions
1 medium Tomato
Salt to taste
1 tsp Red Chilli Powder
1 tsp Coriander Powder
A Pinch Turmeric Powder
1 tsp Ginger Garlic paste
Handful Coriander leaves
Handful Curry Leaves
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2 tsp Cooking Oil
For the ground paste
1/2 cup Coconut grated or chopped
1/2 inch Cinnamon
For the ground paste
Chop coconut and take it in a mixer along with clove and cinnamon. Grind to a smooth paste by adding enough water.
For the gravy
Wash and slit the brinjals into 4 keeping the stack intact.
Heat a nonstick pan with oil, temper with mustard, cumin seeds, curry leaves.
Then add finely chopped onions, saute well till done.
Add ginger garlic paste and saute well.
Next add the finely chopped tomatoes, salt and turmeric.
Cover with lid and let the tomatoes get cooked well.
Now add the all the spice powders and combine.
Add the brinjal and mix.
Cook for couple of minutes and then add the ground masala.
Continue cooking on low flame till oil separates.
Add 1 cup water and bring to a boil.
Garnish with finely chopped coriander leaves.
Serve with briyani.