Name: brinjal rogan josh recipe by Anjali sahu at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Small purple Brinjal : 4 nos; Small Onion/ Pearl Onion : 1 handful; Garlic : 8 – 10 cloves; Ginger : 1” piece; Green Chilly : 2 nos.; Coriander Powder : 1 ½ tsp; Kashmiri Chili powder : 1 ½ tsp or 2 tsp; Turmeric Powder : ½ tsp + ¼ tsp; Pepper Powder : ½ tsp; Fish Masala (any good brand) : 1 ½ tbsp; Tomato : 2 nos; Tamarind : small lime size ball; Curry leaves : 3 sprigs; Coconut Milk : 1 cup; Coconut Oil : 2 tbsp; Mustards, shallot, curry leaves : for garnish

ABOUT brinjal rogan josh RECIPE

Brinjal rogan josh is an absolutely tempting vegetarian dish, coated with a thick gravy, teeming with spices and tamarind. You will love the spicy, tangy gravy, that tastes like a pleasing South Indian fish curry.

Ingredients Serving: 4

Small purple Brinjal : 4 nos
Small Onion/ Pearl Onion : 1 handful
Garlic : 8 – 10 cloves
Ginger : 1” piece
Green Chilly : 2 nos.
Coriander Powder : 1 ½ tsp
Kashmiri Chili powder : 1 ½ tsp or 2 tsp
Turmeric Powder : ½ tsp + ¼ tsp
Pepper Powder : ½ tsp
Fish Masala (any good brand) : 1 ½ tbsp
Tomato : 2 nos
Tamarind : small lime size ball
Curry leaves : 3 sprigs
Coconut Milk : 1 cup
Coconut Oil : 2 tbsp
Mustards, shallot, curry leaves : for garnish

Instructions

Clean and cut the Brinjal into half inch-thick slices. Marinate with turmeric powder and salt for 20 minutes. Heat 1 tsp coconut oil in a pan and shallow fry the Brinjal pieces till slightly brown. Keep aside.
In the same pan, pour more coconut oil and fry sliced garlic and chopped ginger. Add slit green chilies and curry leaves. Then add sliced pearl onions/ shallots and sauté for a while.
Once it is transparent, add Coriander powder, Chili Powder, Turmeric Powder, Pepper Powder and Fish Masala. Pour little water and fry to avoid burning of Masala. Slice the tomatoes and add to the gravy. Fry till the tomatoes are mashed.
Soak tamarind in half cup water and extract juice. Pour the tamarind juice and half cup coconut milk to the gravy. Let it boil and add the Brinjal pieces and combine well.
Cover the pan with a lid and cook on slow fire for few minutes, stirring occasionally. Lastly, add half cup thick coconut milk, combine and take off the flame.
Transfer to a plate. In another pan, heat little oil and crackle mustards, fry curry leaves, shallots and pour over the Brinjal Curry.

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