Brinjal is a much loved vegetable in India and is used in a variety of foods all over the country. My favourite whilst growing up in Marathwada was the authentic brinjal curry made in my mother’s village. I would visit there almost every holiday and this amazing curry would be one of the first things on my mind. My recipe uses fresh masala, leaving it hard to tell that the dish has not been prepared in the depths of Maharashtra. This differentiates the curry from the bland food served at the local takeaway and gives you a true taste of Marathwada.
Marathwada Brinjal Curry
So here’s what you need to make this mouthwatering curry.
Ingredients for Brinjal Curry
1 kg small brinjals
3 medium sized onions
6 cloves of garlic
2 tbsp chilli powder
1tbsp coriander seeds (dhana whole)
1 tbsp cumin seeds (jeera)
2 tbsp ground coconut
2 tbsp white poppy seeds (kaskas seeds)
Garam Masala(any brand)
salt
cooking oil
fresh coriander
Ingredients for Brinjal Curry
Prep time: 10 mins
Cooking time: 30 mins
Serves: 6 people
Special Notes: You can add chilli powder according to your test on how spicy you want the dish to be.
Step-By-Step Recipe for Brinjal Curry
Thoroughly wash the brinjals. Then, score them with a knife about half an inch deep twice at perpendicular angles and set them aside for now.
Score the Brinjal at perpendicular angles.
On a hot pan, roast the cumin and coriander seeds along with white poppy seeds and coconut for just over a minute. Then remove the contents of the pan And place it in a separate dish. Now put the onions on the heat.
Roast the coconut, cumin, coriander and white poppy seedsCook the onions until they are slightly brown
While the onions cook, grind the roasted contents into a fine powder and then place it aside.
Grind the roasted contents into a fine powder
Once the onion has browned a little, put it in a blender and make a paste. Then add garlic and some coriander to the paste and blend again.
Make a paste using onions, garlic and coriander
Add some oil to the pan. Once heated, cook the paste and add chilli powder, garam masala, and salt. Mix it well and allow it to cook for around 3 minutes.
Add chilli powder, garam masala, and salt to the paste
After a few minutes, add the powder made of the roasted ingredients. Also add some fresh coriander. Allow this to cook for another 3 minutes.
Add the roasted powder to the mixture
Add the brinjals and stir them into the mixture well. Then, pour some hot water into the pan. Put on a lid and allow this to cook for 15-20 minutes .
Add the brinjals to the panAdd hot water to the pan
Once the curry has cooked, finish off with a fresh coriander garnish.
Garnish the curry with fresh coriander leaves.
Serving Suggestions: best served with chapati, bhakri, rice and buttermilk
If you would like more visual assistance or details on how to make brinjal curry, please feel free to watch the video below.
Hello Friends,
I am Manisha.
Greetings from spices aroma. Ah, what an aroma around, aroma of blooming flowers, freshly mowed lawn, rain on dry mud and in midst of chirping of birds and aroma of spices inside my home wow! Life is full of aromas of all kinds including love, kindness and humanity.
When it comes to cooking my heart fills with joy. I cant say when I started cooking and when it became my passion. As for back as I can go in my childhood memory I only remember that aroma which also use to fill my house for days when my mother use to make "Garam Masala" of freshly grinned and roasted spices . It never faded in my memory and therefore I chose this name "Spice Aroma."
Those were the days trying new dishes, spoiling some raw material getting tired not coming up to what I wanted. All Parents praise their children so mine too. It use to fill me with joy and pride when they praised my dishes and when all this turned in to my passion for cooking I don't remember.
I was nurtured as a vegetarian and planted as a non-vegetarian. Friends I got married at a young age in a total non-vegetarian family and to my surprise I started cooking non-vegetarian dishes as well. Having blessed with two lovely kids and a caring husband I kept my passion intact. Their encouragement kept me going. More I try more I get satisfy.To give my passion a formal shape I learned food and safety by joining a course. I then joined as a chef in Golf club Princes Risborough and worked there for a good 18 months. Friends road up to this point was not easy but as always hard work brings something good in it. I learnt a lot. This work infused many more domain to my cooking, it brought many more qualities to my work like food decoration , table arrangements of the events and cooking for large number of people for the event a total change in out look. I decided then to share all my abilities and love for cooking with you all through this Spice aroma@.....!
I will share with you all small and big dishes, Indian and Western style , all trics and tips which I gathered in these many years.
Your likes, your comments, your praises and your criticism, your corrections , your suggestions all will be my assets in this journey. Please be a part in my journey.
With this spice aroma I also want to share beautiful aromas which never fade are of love ,care and kindness.
With best wishes to all of you.
Yours
Manisha.
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Spice Aromas by Manisha 