Brinjal curry Goes well with rice, chapathi, and roti.Eggplant commonly known as brinjal is a popular easily available vegetable in India. At festive occasions, brinjal curry is made in meal spread. This vegetable contains lots of vitamins and minerals like Vitamin A, Vitamin B1, B2, B3, and minerals like potassium, calcium and iron. Brinjal is also rich in dietary fiber. Brinjal is deep violet in color and can be cooked in many forms like fried, grilled, roasted and stir fry and in many recipes it balances the surrounding flavors. Brinjal is high in fiber content and is low in carbohydrates. It also has phenols which help to control blood sugar levels in diabetes. Eggplant helps to maintain cholesterol levels. Cholesterol is the main cause of heart diseases so we can say that brinjal is a great food for preventing heart diseases.
Brinjal - 6.
Garlic - 2.
Coriander powder - 1 tsp.
chilli powder - 1 tsp.
salt - to taste.
turmeric powder - 1/8 tsp.
Mustard sees - 1/2 tsp.
Cumin seeds - 1/2 tsp.
curry leaves - 1 sprig.
oil - to fry.
Remove the skin of Garlic, and crush it.
cut the brinjal lengthwise or desired shape and place it in a water, to avoid discoloration.
- Heat the oil, add mustard seeds, when it splutters, add cumin seeds, when it sizzles, add crushed Garlic and curry leaves.
- When Garlic turns golden brown colour, add onions, saute till onions turns pink, then add brinjals, cook it covered for 7 to 8 minutes. Stir now and then.
- When three-fourth of brinjals are cooked, add coriander powder, chilli powder, turmeric powder and salt. mix well.
- Saute for few more minutes till brinjals are soft.
- Then serve hot, with rice, roti or chapathi's.