Spicy Indian Brinjal Yogurt Curry Recipe
Description
Embark on a culinary adventure with this delightful Spicy Indian Brinjal Yogurt Curry, a recipe inspired by Anjali Vellody from the Food column of the Weekend magazine. This vibrant dish marries the rich, earthy flavors of brinjals, also known as eggplants, with the cooling properties of yogurt and a medley of spices that are sure to tantalize your taste buds. Perfect for serving alongside warm rotis or as part of a larger Indian feast, this dish captures the essence of Indian cuisine in a way that is both satisfying and nourishing.
Ingredients and Nutritional Information
| Ingredient | Quantity |
|---|---|
| Salt | 1/4 tsp |
| Turmeric Powder | 1 tsp |
| Red Chili Powder | 550 mg |
| Nonfat Plain Yogurt | 275 g |
| Sugar | 3/4 tsp |
| Ghee | 3 tbsp |
| Cumin Seeds | 2 1/4 tsp |
| Fresh Coriander Leaves | 2 tbsp |
| Nutritional Information | Per Serving (4 servings) |
|---|---|
| Calories | 140.9 kcal |
| Total Fat | 10.6 g |
| Saturated Fat | 6.1 g |
| Cholesterol | 25.9 mg |
| Sodium | 65.7 mg |
| Total Carbohydrates | 8 g |
| Dietary Fiber | 0.6 g |
| Sugars | 6.2 g |
| Protein | 4.7 g |
Cooking Instructions
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Begin by preparing the brinjals: take the fresh brinjals and cut them into bite-sized pieces, then rub them generously with a mixture of salt, red chili powder, and turmeric powder, ensuring that the spices coat each piece evenly. Allow this to sit for a few minutes while you gather your other ingredients, allowing the salt to draw out some moisture from the brinjals, enhancing their flavor.
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In a small wok, heat ghee over medium heat until it is shimmering and ready for frying. Carefully add the seasoned brinjal pieces to the hot ghee, taking care not to overcrowd the pan. Shallow fry the brinjals, turning them occasionally, until they achieve a lovely golden brown color, which should take about 5 to 7 minutes. Once done, remove the brinjals from the pan and let them drain on a plate lined with clean paper towels to absorb any excess oil.
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While the brinjals are cooling, prepare the yogurt mixture: in a medium-sized bowl, combine the nonfat plain yogurt with a pinch of salt and the sugar. Mix well until the ingredients are fully incorporated, then set this bowl aside; this will serve as a creamy counterpoint to the spices and heat of the brinjals.
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In the same wok, add a bit more ghee if necessary, and return the heat to medium-low. Gently stir in the fried brinjals, allowing them to reheat and mingle with the residual flavors in the pan for about a minute.
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Once the brinjals are warmed through, carefully mix in the yogurt mixture, stirring gently to coat the brinjals without breaking them apart. Allow this beautiful medley to cook together over low flame for approximately 10 minutes. This step allows the flavors to meld beautifully while ensuring the yogurt does not curdle.
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Just before removing the pan from heat, sprinkle in the cumin powder, stirring it through the curry to enhance the aromatic profile.
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As a finishing touch, garnish the dish with freshly chopped coriander leaves, which will add a burst of color and freshness to the curry.
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Serve the Spicy Indian Brinjal Yogurt Curry hot, ideally alongside warm rotis or naan, for a complete meal that will transport your guests straight to the heart of Indian kitchens.
Enjoy!
This Spicy Indian Brinjal Yogurt Curry is not only a treat for the palate but also a feast for the eyes, combining vivid colors and fragrant aromas that invite everyone to the table. Whether it’s a weeknight dinner or a special occasion, this dish is sure to be a crowd-pleaser, bringing warmth and love to your dining experience.
