Madurai Brinjal Curry
Madurai Brinjal Curry, authentic side dish recipe with step by step pictures. The gravy is the best recipe to be paired up with Chettinad biryani.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
- 500 grams Baby eggplant / Brinjal
- 1 Onion big size
- 2 Tomato medium size
- 2 tbsp Black Peppercorns
- 1 tbsp Cumin seeds
- 1 tsp Red Chili Powder
- 3 tsp Coriander Powder
- 1 tsp Garam Masala
- 1/2 tsp Turmeric Powder
- 1 tsp Salt or as required
- 5 tbsp Cooking Oil preferably sesame seed Oil
- 1 Cup Cooking Oil for Frying
Fresh baby brinjals are good for this recipe. Chop off the tail and give a nice gentle slit for 3/4th of its size, nothing should fall apart.
Heat oil in the pan, fry these brinjals in medium flame and stir them occasionally.
Continue to fry them until the center of the eggplant well done. Remove from the oil
In a heavy bottomed pan, add oil followed by pepper corns, cinnamon stick, cumin seeds. When they turn golden brown, add finely chopped onion. Continue to saute them till the onion becomes soft and tender. Add little salt while sauteing, as it helps the onions to turn little mushy which is required here in this recipe.
Add a cup of water, in medium flame cook it until the masalas in the mixture cooked completely. Add the kept aside fried brinjals and further cook it until it reached your desired consistency.
Add chili powder, coriander powder, turmeric powder and garam masala. And saute it for a minute, in medium-slow flame. This is the most important process. The masalas should not get burned or undercooked. Burnt masala will spoil the dish, less sauteed masala will take a longer time to get cooked completely.
Calories: 365kcal | Carbohydrates: 8g | Protein: 1g | Fat: 37g | Saturated Fat: 2g | Sodium: 301mg | Potassium: 297mg | Fiber: 3g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 6.8mg | Calcium: 35mg | Iron: 1.2mg