Indian brinjals are a delicacy for me since I do not get those often and whenever I get them I always try to make the dishes that I grew up with. This is one such dish and I made it a couple of months ago. You could also use eggplant, but if you can get the Indian variety, then go for it. Indian brinjals hold their shape better and not become mushy like the eggplant.
The first time I saw eggplant in the stores I was shocked to the core because they were huge and no way close to brinjals
. But then over the years I have started to like them. The highlight of this dish is the pepper powder and garlic. I have used only 3 garlic cloves, but you can add as many as you want. Onion and tomatoes add a touch of gravy and overall this is one of my favorite brinjal dishes. Off to the recipe.
2 tsp oil
1/4 tsp mustard seeds
1 big onion (1.5 cups chopped)
3 medium tomatoes (2 cups chopped)
15 brinjals (Indian variety)
3 cloves garlic
1 tsp pepper (powdered)
Heat oil and splutter mustard seeds.
Onions are cooked.
Cook until tomatoes turn mushy.
Add the cut brinjals.
Add chilly powder, turmeric and salt.
Sprinkle some water and allow the vegetables to cook.
When the brinjals are cooked add the pepper powder.
Turn off the stove after 2 minutes.
Tasty brinjal garlic curry ready. We had it for lunch along with rice and kuzhambu.
Sending to Dish it Out hosted by Sangee.