Spice up your culinary repertoire with this vibrant and flavorful Oil Brinjal Gravy, a beloved South Indian dish. This recipe showcases the humble eggplant transformed into a rich, aromatic gravy, bursting with the complex tastes of spices and the satisfying texture of tender brinjal. Forget bland side dishes – this Oil Brinjal Gravy is a culinary adventure, perfect for pairing with rice, roti, or dosa. Its simplicity belies its incredible depth of flavor, making it a satisfying meal for both everyday cooking and special occasions.
The secret lies in the careful balancing of spices and the slow cooking process, coaxing out the maximum flavor from each ingredient. From the initial preparation of the brinjal to the final simmering of the gravy, every step contributes to the dish’s unique character. Ready to create this culinary masterpiece? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pan
- Mixer jar
Ingredients
- Oil: 1 tbsp + 3 tbsp
- Curry leaves: a bunch
- Onion: 1 large
- Tomatoes: 2 medium
- Salt: to taste
- Turmeric powder: 1/4 tsp
- Cumin powder: 1 tsp
- Pepper powder: 1 tsp
- Kashmiri chili powder: 1 tbsp (or 2 tbsp regular chili powder)
- Coriander leaves: 4 tbsp
- Water: a couple of tbsp + as needed
- Grated coconut: 3 tbsp
- Eggplant (brinjal): a bunch
- Mustard seeds
- Urad dal
- Cumin seeds
- Fenugreek seeds
- Garlic cloves: a handful
- Small onions: 1 cup (or 2 large onions)
- Tamarind: lemon-sized
- Jaggery: a small piece
Step-by-Step Instructions
Step 1. Prepare the Spice Base and Coconut Paste
- Heat a pan and add 1 tablespoon of oil. Once hot, add curry leaves, chopped onion, and chopped tomatoes. Add salt.
- Add turmeric powder, cumin powder, and pepper powder. Fry well.
- Add Kashmiri chili powder and coriander leaves. Mix well. Add a couple of tablespoons of water if needed.
- Add grated coconut and fry well. Bring to a boil, then turn off the heat and let it cool completely.
- Transfer the mixture to a mixer jar, add water, and grind into a fine paste. Set aside.
Step 2. Fry the Eggplant and Temper the Spices
- Cut the eggplant and soak it in water to remove any insects.
- Heat a pan with 3 tablespoons of oil. Add the drained eggplant and fry until it changes color.
- Remove the fried eggplant and set aside.
- In the same pan, add mustard seeds, urad dal, cumin seeds, fenugreek seeds, and fry. Add curry leaves, garlic, and chopped onions. Fry until onions change color. Add salt and turmeric powder.
Step 3. Combine and Simmer the Gravy
- Add the ground paste and mix well. Add tamarind solution (prepared by soaking lemon-sized tamarind in water for half an hour).
- Add water to reach desired consistency. Cook on low flame until oil separates.
Step 4. Finish and Serve
- Add a small piece of jaggery. Add the fried eggplant, mix, and cook until oil separates.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Kashmiri chili powder gives a good color and mild spice. If not available, use regular chili powder.
- Adding small onions enhances the taste.
- Soaking the eggplant in water helps to prevent splattering when frying.
Nutrition
- N/A
FAQs
1. Can I use a different type of eggplant?
Yes, you can substitute other eggplant varieties, but the cooking time might need adjustment. Smaller eggplants will cook faster.
2. What if I don't have all the spices listed?
Feel free to omit or substitute spices based on your availability. The core flavors come from the chili powder, turmeric, and coriander.
3. Can I make this gravy ahead of time?
Yes! This gravy tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Spicy Oil Brinjal Gravy recipe is a testament to the magic of simple ingredients elevated by skillful cooking. Enjoy the vibrant flavors and satisfying textures of this South Indian classic, a dish sure to become a family favorite. Now go forth and create your own delicious version!