Monday, August 3, 2015

Brinjal -Ginger Curd Curry

Brinjal Ginger curd curry is a side dish. Brinjal goes well with curd. We can prepare many types of dishes with brinjal and it is one of the tasty vegetable liked by many. I have tried adding little ginger gratings along with brinjal.
Brinjal is also known as Eggplants/aubergine. 

Lets see some benefits of eating "Ginger" in our diet.
Ginger has anti inflammatory antioxidant and anti emetic (medicine for vomiting) properties. It keeps respiratory problems like astama and bronchitis at away.  It is also good medicine for cough,cold and sore throat. It can be a remedy for nausea and vomiting. It is good for digestion and loss of appetite. Helps to relieve gas and headache. It can be helpful medicine for joint pain caused due to arthritis.

There is no onion or garlic in this "Brinjal -Ginger Curd Curry" and it is easy to prepare. It can be served with plain rice or any other masala rice, chapatis, rotis. 

Things needed :

Round Brinjal : 1 (Medium ) : 1
Coconut : 1 Tablespoon
Green chilly : 2
Ginger : an inch
Curd : 1 Cup
Salt : to taste
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh / Asafoetida : a little
Curry leaves : 4 to 5
Coriander leaves : 2 to 3 Tablespoons

Method "

1.Wash and cut brinjal and soak in water for 10 minutes. (It helps to take away the bitterness in brinjal).
2. Pressure cook  brinjal pieces with out using water for 5 to 6 minutes. Leave it for cooling.( Use some amount of water in pressure cooker. keep a plate and then keep the bowl of brinjal with out water ).
3. Wash green chilly, ginger, curry leaves and coriander leaves. Remove the outer skin of ginger and grate it.
4. Cut green chilly, curry leaves and coriander leaves into small pieces.
5. Grate coconut and grind it with very little water. Let it be into paste consistency. Remove from the jar.
6. Now put cooked brinjal in a big bowl. Add grated ginger and ground coconut paste. Mix it well along with brinjal skin.
7. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal. Let it spurt. Add cut green chilly and fry them nicely.
8. Add this fried chilly mustard seeds mixture to brinjal curd mixture. Mix it well and shift it to a serving bowl.

9. Add salt and curd. Mix it well

10. Add coriander leaves and serve along with other side dishes.
Note : Adding coconut is optional. It adds to the taste. You can add 1/2 teaspoon of mustard seeds with coconut and grind them together. It taste different. You can add one or two majjige menasu/ moru molagai( green chilly soaked in butter milk and salt and dried in sun). while adding mustard splutter. It gives nice aroma and spicy taste to the curry. Adding onions or garlic is optional.
Time : 20 minutes
Serves : 2.


  1. This sounds interesting. ..I just know 2 or 3 items of brinjal..
    Everytime I would have to repeat the same recipe .thanks for sharing it

    1. Thank you Moumita Malla can prepare so many varieties of dishes with brinjal...

  2. simple flavours to make the dish exotic

    1. Thank you Amrita Roy...for the sweet words..

  3. Delicious can I use any type of brinjal for this recipe, I get only purple variety.

  4. Wow!!...I totally love this combination sound similar to our eggplant curd chutney....Will try this next time:)