Learn how to make simple eggplant and tomato curry with basic Indian spices. This Brinjal curry (spiced aubergines) can be served with any kind of bread, spread on sandwiches or wraps or enjoyed as a side dish.
Ingredients (Serves 2-3)
1 large Eggplant
1 small chopped onion
3 cloves of garlic
1 inch piece of ginger
2 tbsp canola oil
1 tsp cumin seeds
1-2 small tomatoes
1/2 tsp garam masala
Salt per taste
1 tsp turmeric
1 tsp Red chilli pwd (can be substituted with paprika or cayenne)
Cilantro and Green onions for garnish
1. Peel and chop eggplant.
2. Heat 2 tbsp of oil and add cumin seeds. When sizzling, add onions, ginger and garlic
3. After about 45 secs add salt, turmeric and red chilli pwd.
4. Once golden brown, add eggplant and 2 tbsp of water. Cover and cook for 5 mins.
5. Add tomatoes. Cover and cook further for 5 mins.
6. Add garam masala. Mix well and garnish with cilantro and green onions.
Serve with bread of your choice.
Tableware in the video supplied by www.restaurantware.com
If you like eggplants then also try one of our other amazing eggplant recipes like:
Dahi Baingan which is fried eggplant in yogurt gravy
Bagara Baingan which requires small/baby eggplants and is a mild and sour curry
Baingan Bhartha which is punjabi style eggplant dish with roasted eggplants
Stuffed Eggplants in which baby eggplants are filled with various spices and pan-fried
Aloo Baingan which is a potato and eggplant dish or simple eggplant masala which is spiced eggplant dish