Brinjal Tomato Curry Recipe | Eggplant Tomato Curry

         Brinjal Tomato Curry Recipe | Eggplant Tomato Curry

     An easy and tasty south indian curry recipe made with eggplant, tomato and assorted spices. the recipe hails from the south indian cuisine, particularly from the andhra or telugu cuisine and is known for its tangy and spicy taste. it is generally made and served with roti or chapathi, but tastes great when served as a side dish to the choice of rice recipes.

    Curry or sabzi recipes are typically from the north indian cuisine and are known for its creamy and spicy texture. however, there are certain popular south indian curries too which are known for the combination of spiciness and creaminess. one such easy and simple eggplant based south indian curry is brinjal tomato curry recipe or vankaya tomato curry.

   It’s unique because of the use of brinjal and tomato which adds the flavour of brinjal and tanginess of tomato. typically the eggplant recipes are made with just onions or a combination of onion, peanuts and yoghurt. the use of tomatoes in eggplant is less common, but this recipe from andhra cuisine heavily uses it and hence the name of this recipe. i personally like this recipe and make it as a side dish to my rasam rice or dal rice combination. well, that’s the beauty of this recipe as it can be used for both the purpose.

Tips, Suggestions and Variations :

 Firstly, i would like to heavily recommend to use fresh and purple eggplant for this recipes. avoid the soggy or green eggplant as it may not have the same taste and flavour with it. 

 Secondly, the recipe has to be a combination of tangy and spicy in taste. hence do not compromise in the addition of spice as the combination of tomato and eggplant reduces the spice temperature. lastly, i would strongly recommend using red onions for this recipe as it tastes great with it. you may also use green or white onions as its alternative.

INGREDIENTS:

• 2 tbsp oil
• 1 tsp mustard
• 1 tsp cumin / jeera
• few curry leaves
• 1 onion, finely chopped
• 1 chilli, slit
• 2 cup brinjal / eggplant, chopped
• ½ tsp turmeric
• 1 tsp kashmiri red chilli powder
• ½ tsp garam masala
• 1 tsp salt
• 2 tomato, finely chopped
• 1 cup water
• 2 tbsp coriander, finely chopped

INSTRUCTIONS:

1.Firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, few curry leaves.

2.Add 1 onion, 1 chilli and saute until onions turn golden brown.

3.Now add 2 cup brinjal and saute for a minute.

4.Also, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and 1 tsp salt.

5.Saute on low flame until spices turn aromatic.

6.Further add 2 tomato and saute until everything is well combined.

7.Cover and cook for 5 minutes, or until tomato turn soft and mushy.

8.Now add 1 cup water and mix well adjusting consistency as required.

9.Cover and simmer for 10 minutes or until everything is well cooked.

10.Finally, add 2 tbsp coriander and enjoy brinjal tomato curry with chapathi.

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