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Malaysian Brinjal Curry

Sep-03-2016
hema krishnamohan
10 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Malaysian Brinjal Curry RECIPE

Brinjal/ Eggplant can taste so good when just cooked in water along with onion, tomato and ingredients like salt and chilli powder. This is a Malaysian style of cooking. I watched this recipe in a cookery show by Mrs. Revathy Shanmugam.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Pan Asian
  • Stir fry
  • Simmering
  • Sauteeing
  • Side Dishes
  • Low Fat

Ingredients Serving: 3

  1. Brinjal/ Eggplant 250 gms
  2. Onions 2
  3. Tomatoes 4
  4. Green chillies 4
  5. Red chilli powder 2 tsp
  6. Ghee 1 tsp
  7. Haldi/ Turmeric powder 1/2 tsp
  8. Salt to taste
  9. Few curry leaves

Instructions

  1. Cut the brinjal into thin long pieces. Then slice the onion, slit the green chillies and chop the tomatoes. Keep it aside.
  2. In a pan/vessel, pour in approximately 2 glasses of water and bring it to boil. Add haldi/turmeric powder and red chilli powder.
  3. Add the brinjal, tomatoes and half of the sliced onion. (Let the water level be just enough to immerse the vegetables.)
  4. Add salt as per taste, then cover with a lid and cook till the vegetables are done. (Check to see if the cooked vegetables are not too watery and forms a nice gravy.) Then remove the pan/vessel.
  5. Heat ghee in another pan, add the remaining half of the sliced onion, curry leaves and fry it. Add little salt to this and stir well.
  6. Pour in the cooked gravy and mix it well.
  7. Serve it hot with rice or roti.

Reviews (1)  

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Anjali Kumar
Sep-06-2016
Anjali Kumar   Sep-06-2016

sounds like a yummy brinjal dish :)

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