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Smoky brinjal curry

If you like eggplants and Indian food, this recipe is definitely for you. This spiced and smoky brinjal curry is very tasty. When you think of ‘Indian cuisine’ this eggplant curry is high on the list. While the recipe varies by region, many Indian restaurants tend to serve Punjabi style, one of the popular ways of making the dish. To make this popular Punjabi dish, you first have to ‘smoke’ your eggplants. You can do this by turning on the stove and cooking the eggplant right over the flame or grill it using oven.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ kg eggplant
  • 2 onions chopped
  • 4 green chillis
  • 4 garlic cloves crushed
  • 2 Tbsp oil
  • 2 Tbsp tamarind pulp
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • Salt to taste
  • 2 Tbsp coriander leaves chopped

Method
 

  1. Prick eggplants and roast them over open flame or in preheated oven until the skin scorches and starts peeling off.
  2. When at room temperature remove the skin and mash the pulp.
  3. Heat oil in a wok and add chopped onion and green chilli. Saute for a minute and add tamarind pulp, coriander powder, cumin powder, salt and stir
  4. Now add the mashed eggplants. After this point not much cooking is required. Cook for a minute and add chopped coriander leaves.
  5. Serve with roti, naan or pitta bread.