Brinjal Lobia Curry | Eggplant Curry | Side Dish for Chapathi & Rice | Brinjal Recipe

black-eyed peas

🥗Healthier: chickpeas

💰Cheaper: canned black beans

Chickpeas are a great source of protein and fiber.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor while remaining healthy.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is more affordable and has a longer shelf life.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar fresh flavor at a lower cost.

Grind 1/4 cup of freshly grated coconut, 1 tbsp black peppercorns, 1 tbsp fennel seeds, and a little water into a smooth paste and transfer to a bowl.

Heat a wide pan and add 3 tbsp of oil.

Once the oil is hot, add 1 tbsp urad dal, 1 tbsp mustard seeds, and 1 tsp cumin seeds; allow the mustard seeds to splutter and the urad dal to turn golden brown.

Add 2 finely chopped onions and 6 crushed cloves of garlic; sauté until the onions become soft and slightly caramelized.

Add 4 slit green chilies and fresh curry leaves; sauté well.

Sprinkle in 1/4 tsp turmeric powder and 1 tsp salt; mix well.

Add 2 finely chopped ripe tomatoes and cover the pan; cook on medium heat for 5 minutes until the tomatoes turn soft.

Add 250 g of brinjal, cut into quarters and soaked in salt water; mix well to coat the brinjal with the masala.

Cover and cook on low flame for about 5 minutes until the brinjal softens.

Add 1 tsp red chili powder and 1/2 cup cooked lobia; mix thoroughly.

Add 2 tbsp of the freshly ground masala paste and adjust consistency with water if needed; let simmer on low flame for another 5 minutes.

Garnish with freshly chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level: