Simple Brinjal Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Called Vankaya Kura, Brinjal Curry is a favourite dish in South India. Not only is Brinjal low on calorie count, but it also contains some unique nutrients like minerals and iron.

To make Brinjal Curry, firstly onions need to be chopped into small pieces and the brinjal needs to be cut into medium-sized long pieces and immersed in salt water. Next, add mustard and cumin seeds to heated oil and add curry leaves when they begin to splutter. Next, add turmeric powder and onions and fry them for 2 minutes before adding ginger garlic paste and green chillies/chilli paste as well. This mixture needs to be cooked for 1-2 minutes for getting rid of the smell of onions and chillies before adding the brinjal pieces (only).

Sprinkle a little salt according to taste and cover the curry to allow it to deep fry on slow heat for at least 20 minutes before adding cilantro for aroma. Take the curry off the heat and enjoy it with rice or rotis.

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  • 1/2 kg - brinjal (long variety)
  • 1 - onion
  • Green chilli paste or 3-4 - green chillies, cut into small pieces
  • Ginger-garlic paste
  • Curry leaves (optional)
  • Cilantro
  • 1/2 tbsp - cumin seeds
  • 1/2 tbsp - mustard seeds
  • Oil
  • Turmeric powder
  • Salt to taste
  • Water (mixed with salt)

How to Make Simple Brinjal Curry

  • Chop onion into small pieces and keep aside.
  • Cut brinjal into long, medium pieces and keep the pieces in salt water.
  • Heat oil in a kadai.
  • Add jeera/cumin and mustard seeds.
  • If using curry leaves, add now.
  • When they start spluttering, add onions and turmeric powder.
  • Let the onions cook for 1-2 minutes.
  • Add ginger-garlic paste now or add it after adding the brinjal pieces.
  • Add chilli paste (preferably) or green chillies.
  • Cook the mixture for 1-2 minutes to get rid of the smell of chillies and onions.
  • Add the brinjal pieces and throw the salted water away.
  • Add salt. Cover them and let them deep fry on slow heat for 15-20 minutes.
  • Sprinkle with cilantro to add aroma. Eat with chapati or rice.