Name: Malaysian Brinjal Curry recipe by hema krishnamohan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Brinjal/ Eggplant 250 gms; Onions 2; Tomatoes 4; Green chillies 4; Red chilli powder 2 tsp; Ghee 1 tsp; Haldi/ Turmeric powder 1/2 tsp; Salt to taste; Few curry leaves

ABOUT Malaysian Brinjal Curry RECIPE

Brinjal/ Eggplant can taste so good when just cooked in water along with onion, tomato and ingredients like salt and chilli powder. This is a Malaysian style of cooking. I watched this recipe in a cookery show by Mrs. Revathy Shanmugam.

Ingredients Serving: 3

Brinjal/ Eggplant 250 gms
Onions 2
Tomatoes 4
Green chillies 4
Red chilli powder 2 tsp
Ghee 1 tsp
Haldi/ Turmeric powder 1/2 tsp
Salt to taste
Few curry leaves

Instructions

Cut the brinjal into thin long pieces. Then slice the onion, slit the green chillies and chop the tomatoes. Keep it aside.
In a pan/vessel, pour in approximately 2 glasses of water and bring it to boil. Add haldi/turmeric powder and red chilli powder.
Add the brinjal, tomatoes and half of the sliced onion. (Let the water level be just enough to immerse the vegetables.)
Add salt as per taste, then cover with a lid and cook till the vegetables are done. (Check to see if the cooked vegetables are not too watery and forms a nice gravy.) Then remove the pan/vessel.
Heat ghee in another pan, add the remaining half of the sliced onion, curry leaves and fry it. Add little salt to this and stir well.
Pour in the cooked gravy and mix it well.
Serve it hot with rice or roti.

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