Brinjal Curry

Brinjal Curry – Indian roasted Eggplant Curry

Pane-Bistecca

These eggplants are not being fried in oil, no, they are roasted in the oven. This saves oil, as the eggplants swallow a lot of it. And I think this curry tastes wonderful. This curry is being cooked in coconut milk and at the end I added yogurt to make it wonderful creamy!

Baingan बैंगन, or Brinjal are the names for eggplants in Hindi. Both names are used, but I really would want to know if there is a difference, if one uses one of the names for a specific dish or if the names are from different areas in India. If you know more about this, I would love to here from you!

Prep time

15 min

Cooking time

1 h 10 min

Portions

Total time

1 h 25 min

Ingredients

3 long thin Eggplants
3 tbsp Sunflower Oil
1 Onion
3 Garlic cloves
3 cm Ginger
2 black Cardamom Pods, crushed
1 green Chili
1 tbsp Cumin Seeds
1/2 tsp black Peppercorns
1/2 tsp Salt
1 tbsp Turmeric Powder
1/2 tsp Garam Masala
5 Tomatoes
300 ml Coconut Milk
maybe some Water
50 g yogurt
3 tbsp Sunflower Oil

Instructions

Step 1

Slice the eggplants into approx. 2 cm thick slices. Cut big slices into halves. Put them into a bowl and add the 3 tbsp sunflower oil, mix well so all of the slices are coated. Spread these slices onto a baking tray and roast in the oven at 180 C for 15 minutes. Turn the slices over and roast another 15 minutes.

Step 2

Meanwhile heat the oil and add the chopped onion, garlic and chili together with the crushed cardamom pots. Fry these until the onion is soft. Ad the grated ginger. Then add all other seasonings.

Step 3

Chop the tomatoes and add them. Let them cook until they almost fall apart. This will take 5-10 minutes. Now add the coconut milk and mix well.

Step 4

Add the roasted eggplants and mix carefully. Let simmer for approx. 20-30 minutes. You might have to add a little water if the curry gets too dry. The eggplant slices should still be intact, but the curry should have thickened slightly and get creamy.

Step 5

At the end add the yogurt and mix or you could also just splash some yogurt onto the curry before serving.

Notes

A beautiful vegetarian and gluten-free Curry!

Brinjal Curry – Indian roasted Eggplant Curry