1½teaspoonRed Chilli Powder / Paprika(or as per taste)
1½teaspoonDhaniya / Coriander Powder
¼teaspoonGaram Masala Powder
1handfulFresh Coriander Leaves
Ingredients for Tempering
½teaspoonJeera / Cumin Seeds
½teaspoonMustard Seeds / Aavalu
½teaspoonUrad dal / Minapappu / Split Black gram(optional)
Gather the veggies to be used. Wash the brinjal / eggplant and tomatoes thoroughly.Cut the tomatoes and brinjal/eggplant into cube size pieces.Peel the skin off the onions cut them into small cubes. Put everything aside.
Put a medium sized frying pan on stove top under medium flame. Add the oil and let it heat.Then, add all the ‘Ingredients for tempering’ & saute them.
Now, transfer the onion pieces and the ginger-garlic paste/crush (optional) to the same pan.Pan fry the onions until they turn transparent.
When the onions are fried enough add the tomatoes and eggplant/brinjal pieces too.Add the salt, give a gentle mix and close the lid of the pan. Let the veggies soften.
After 5-7 mins, open the lid and check if the eggplant/brinjal pieces have softened.If so, add the red chilli powder, dhaniya / coriander powder and garam masala powder to the pan.
Give a thorough mix and let it be on stove for 2 more mins.If required add 3-4 tablespoons of water and continue with the lid on.
Take the lid off, add the chopped coriander leaves and give a mix.Let it be on flame until your desired consistency of curry reaches.At this stage switch the flame off and transfer the curry into serving bowl. Done!
Please see the MAIN POST for step wise pics & recipe TIPS!
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