Brinjal Curry by @samsweetandspicetreats

45 min
Medium

4 servings

8

Brinjal

🍅

120 g

Tomato

🥜

24 g

Peanuts

🥜

9 g

Cashews

🌱

3 g

Poppy Seeds

🌿

3 g

Coriander Seeds

🌶️

0.25 tsp

Pepper

🌾

3 g

Sesame Seeds

🫗

45 ml

Oil

🟡

2 g

Mustard Seeds

🌾

1 g

Fenugreek Seeds

🧅

150 g

Onion

🍃

2 g

Curry Leaves

🧄

5 g

Ginger Garlic Paste

🌶️

1 tsp

Chilli Powder

🌿

1 g

Cumin Powder

🟨

1 g

Turmeric Powder

🧂

6 g

Salt

🍋

60 ml

Tamarind Juice

🌿

8 g

Coriander Leaves

Preparation Steps

  1. Step 1/16

    Wash 8 small eggplants and slit each eggplant into four lengthwise sections from the stem end, keeping the stem intact.

    eggplant
    🔪knife
    🪵cutting board

  2. Step 2/16

    Dry-roast the peanuts, cashews, poppy seeds, coriander seeds, black peppercorns, and sesame seeds over low heat until fragrant.

    peanuts
    cashews
    poppy seeds
    coriander seeds
    black peppercorns
    sesame seeds
    🍳frying pan
    🥄spatula

  3. Step 3/16

    Blend the roasted spices and nuts with a little of the water into a smooth paste.

    peanuts
    cashews
    poppy seeds
    coriander seeds
    black peppercorns
    sesame seeds
    water
    🥤blender jar

  4. Step 4/16

    Heat 2 tablespoons of vegetable oil in a frying pan over low heat and fry the slit eggplants for about 10 minutes until tender.

    vegetable oil
    eggplant
    🍳frying pan
    🥄spatula

  5. Step 5/16

    Transfer the fried eggplants to a plate and keep them aside.

    eggplant
    🥄spatula

  6. Step 6/16

    Heat the remaining 1 tablespoon vegetable oil in a saucepan and add the mustard seeds and fenugreek seeds.

    vegetable oil
    mustard seeds
    fenugreek seeds
    🥘saucepan
    🥄spatula

  7. Step 7/16

    Add the chopped onion and curry leaves, then sauté until the onion turns light brown.

    onion
    curry leaves
    🔪knife
    🪵cutting board
    🥘saucepan
    🥄spatula

  8. Step 8/16

    Stir in the ginger-garlic paste and sauté for 1 minute until aromatic.

    ginger-garlic paste
    🥘saucepan
    🥄spatula

  9. Step 9/16

    Blend the tomato into a smooth paste and add it to the saucepan.

    tomato
    🥤blender jar
    🥘saucepan
    🥄spatula

  10. Step 10/16

    Add the ground turmeric, red chili powder, and ground cumin, then stir for 30 seconds.

    ground turmeric
    red chili powder
    ground cumin
    🥘saucepan
    🥄spatula
    🥄measuring spoons

  11. Step 11/16

    Add the ground roasted spice paste and salt, then mix until the masala is evenly combined.

    peanuts
    cashews
    poppy seeds
    coriander seeds
    black peppercorns
    sesame seeds
    salt
    🥘saucepan
    🥄spatula

  12. Step 12/16

    Return the fried eggplants to the masala and gently coat them in the sauce.

    eggplant
    🥘saucepan
    🥄spatula

  13. Step 13/16

    Pour in the tamarind juice and remaining water, then stir gently to combine.

    tamarind juice
    water
    🥘saucepan
    🥄spatula
    🥛measuring cup

  14. Step 14/16

    Cover the saucepan and simmer the curry for 5 to 7 minutes until oil rises to the surface.

    🥘saucepan
    ⭕lid

  15. Step 15/16

    Garnish the curry with fresh coriander leaves and transfer it to a serving bowl.

    fresh coriander leaves
    🥣serving bowl

  16. Step 16/16

    Serve the brinjal curry hot alongside prepared beef biryani.

    beef biryani
    🥣serving bowl

Composition

Ingredients

Types

Vegetables, Nuts, Seeds, Spices, Herbs, Aromatics, Seasonings, Condiments

Ingredients

Brinjal, Tomato, Peanuts, Cashews, Poppy seeds, Coriander seeds, Pepper, Sesame seeds, Oil, Mustard seeds, Fenugreek seeds, Onion, Curry leaves, Ginger garlic paste, Chilli powder, Cumin powder, Turmeric powder, Salt, Tamarind juice, Coriander leaves

Allergens

Peanuts, Tree nuts, Sesame, Mustard

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

540 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 57g, Fat: 24g, Fiber: 8g

Nutritional Information

Minerals

Potassium: 640mg, Iron: 4.2mg, Calcium: 80mg, Sodium: 720mg

Vitamins

Vitamin C: 13mg, Vitamin A: 45µg, Vitamin B12: 1.3µg, Folate: 65µg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

frying pan, saucepan, knife, cutting board, spatula, blender jar, measuring spoons, measuring cup, lid, serving bowl

Appliances

stovetop, blender

Type

Type

Type Of Dish

Main Course, Side Dish, Curry

Occasions

Lunch, Dinner, Weekend meal, Family meal, Festive meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Indian, South Indian

Geographic

India, South India

Various

Aspect

Texture

Tender, Creamy, Thick, Nutty, Fluffy

Flavors

Spicy, Tangy, Savory, Nutty, Earthy, Aromatic, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Freeze the curry in an airtight freezer-safe container,Freeze biryani separately for best texture,Thaw in the refrigerator before reheating)