Brinjal Lobia Masala Curry is a vibrant and flavorful Indian side dish that's surprisingly easy to make. This recipe combines the smoky eggplant (brinjal) with the hearty texture of lobia (black-eyed peas), creating a delicious and satisfying meal accompaniment. The rich masala blend infuses the dish with a depth of aromatic spices, balancing the subtle sweetness of the brinjal with a warming, savory kick. It's perfect served alongside fluffy rice, roti, or naan bread, making it a versatile addition to any Indian-inspired meal.
This simple yet flavorful curry is perfect for weeknight dinners or special occasions. The combination of brinjal and lobia provides a unique textural contrast, while the aromatic spices create a symphony of flavors in your mouth. Ready to dive into the step-by-step instructions and create this delicious Brinjal Lobia Masala Curry? Let's get cooking!
Tools Needed
- Mixer jar
- White pan
Ingredients
- Freshly grated coconut: 1/4 cup
- Black peppercorns: 1 tsp
- Fennel seeds: 1 tsp
- Onions: 2
- Garlic cloves: 6
- Green chilies: 4
- Curry leaves: a handful
- Turmeric powder: 1/4 tsp
- Salt: 1 tsp
- Ripe Tomatoes: 2
- Fresh Brinjals: 250g
- Red chili powder: 1 tsp
- Cooked Lobia (Kidney beans): 1/2 cup
- Oil: 3 tbsp
- Urad Dal: 1 tsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Coriander leaves: for garnish
Step-by-Step Instructions
Step 1. Prepare the Spice Paste and Base
- Grind coconut, peppercorns, fennel seeds, and a little water into a smooth paste.
- Heat oil in a pan. Add urad dal, mustard seeds, and cumin seeds. Let mustard seeds splutter and dal turn golden.
- Add chopped onions and crushed garlic. Saute until onions are soft and caramelized.
- Add curry leaves, turmeric powder, and salt. Mix well.
Step 2. Cook the Vegetables
- Add chopped tomatoes, cover, and cook for 5 minutes until soft.
- Add chopped brinjals (pre-soaked in salt water), mix well, and cook on low flame for 5 minutes.
- Add red chili powder and cooked lobia. Mix thoroughly.
Step 3. Incorporate the Masala and Simmer
- Add the prepared masala paste, adjust consistency with water if needed, and simmer for 5 minutes.
Step 4. Garnish and Serve
- Garnish with coriander leaves and serve hot with rice or chapathi.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Soaking brinjals in salt water prevents discoloration.
- Lobia adds texture, protein, and fiber.
Nutrition
- N/A
FAQs
1. Can I use canned lobia instead of dried?
Yes! Using canned lobia will significantly reduce the cooking time. Just drain and rinse them before adding to the curry.
2. What if I don't have all the spices listed?
Don't worry! Feel free to substitute or omit spices based on what you have available. The core flavors will still shine through.
3. Can I make this curry ahead of time?
Absolutely! This curry tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Brinjal Lobia Masala Curry is a testament to the magic of simple ingredients and bold flavors. Enjoy this delicious and satisfying side dish with your favorite accompaniments, and savor the warm spices and delightful textures. Happy cooking!