Add spice to your life

Eggplant (Brijal) and Fenugreek dry curry

Eggplants- Also known as Brinjal/Aubergine, comes with different colors and shapes like purple, green, white, long, round etc. Different varieties of eggplants differs slightly in the taste and the texture.

Eggplants, slightly bitter in taste, comes with lot of  health benefits. Eggplants are cooked in many different ways in different cuisines. Today, I am posting once such recipe which is very much Indian. I tasted this at one of my relatives place and could not stop myself from asking the recipe. So far, I have found this eggplant recipe to be the easiest and yummiest. While buying eggplants for this recipe make sure you choose the tender green eggplants. So here it goes…..

Ingredients:  (for 3-4 person)

1/2 kg green eggplants

2 cups chopped  fenugreek leaves

2 medium sized tomatoes (sliced)

1 tsp ginger paste

2-3 tsp fresh green chili paste (or according to the taste)

2-3 springs finely chopped cilantro

1 dried red chili

1 tsp mustard seeds

1 tsp cumin seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

2-3 tbsp oil (be a little generous after all you are cooking eggplants in India way! 😉 )

salt to taste


  • Wash the eggplants, cut them in half and slice them. Make sure you put these slices in water immediately.
  • Now heat the oil in a wok, and once the oil is hot add asafoetida followed by cumin seeds, mustard seeds,dried red chili and let them  play the music. You are right! Let them splutter. The dried red chili gives wonderful taste to few dishes.
  • Now add the ginger paste, green chili paste to the oil and let it fry till it leave a nice aroma. Add the turmeric at this point.
  • Throw in the fenugreek leaves and let the ladle dance in the wok for a while.
  • Now its eggplants time to go in. Make sure you add salt as soon as you add the eggplants. Mix it and wait for 30 seconds. Let the tomatoes and the chopped cilantro go in the wok. Mix it again.
  • Put a lid and let it cook till the eggplant is cooked. Mix it at regular interval.
  • Once the eggplants are done turnoff the heat and sprinkle the curry with chopped cilantro.
  • Serve hot!

Serving Tip: This dish goes very well with jowar bhakari.


3 responses

  1. prinksss

    wow.. i’ll try once

    September 8, 2011 at 5:34 am

  2. This is something very unique. INeeds a definite try.

    November 10, 2011 at 2:41 am

  3. Hey thanks for the comments

    September 20, 2012 at 5:15 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s