Brinjal curry

Brinjal curry

Complexity: 2/5

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can of diced tomatoes, undrained
  • 1 cup water
  • 1 pound baby blue brinjals, trimmed and halved
  • Cilantro, for garnish

Instructions:

  • Heat the oil in a large skillet or pot over medium heat. Add the onion and cook until softened about 5 minutes.
  • Add the garlic, ginger, turmeric, cumin, coriander, garam masala, salt, and pepper. Cook for 1 minute more.
  • Add the diced tomatoes and water to the skillet. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  • Add the baby blue brinjals to the skillet and cook for 10-15 minutes, or until tender.
  • Garnish with cilantro and serve hot.

Tips:

  • For a spicier curry, add more garam masala or chilli powder.
  • You can also add other vegetables to the curry, such as potatoes, carrots, or bell peppers.
  • Serve the curry with rice or naan bread.

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