Authentic Brinjal Curry Recipe – Gingelly Oil & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Curry Recipe – Gingelly Oil & Curry Leaves

Introduction

There’s just something so comforting about a simple, flavourful brinjal curry, isn’t there? This recipe is one I’ve made countless times – it’s a real staple in my family, and always reminds me of my grandmother’s cooking. It’s a dish that’s both incredibly easy to make and packed with flavour, especially thanks to the generous use of gingelly oil and fresh curry leaves. I’m so excited to share this authentic recipe with you!

Why You’ll Love This Recipe

This brinjal curry is more than just a quick weeknight meal. It’s a taste of South Indian home cooking, bursting with aromatic spices and a lovely, slightly smoky flavour. It’s wonderfully simple, requires minimal ingredients, and comes together in under 40 minutes. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 cup chopped brinjal (aubergine) – about 2 medium sized
• 1 large onion, chopped
• 1 teaspoon red chilli powder (adjust to your spice preference!)
• 0.25 teaspoon turmeric powder
• 3 tablespoons gingelly oil (sesame oil)
• 10 curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Gingelly Oil (Sesame Oil) – Regional Variations & Health Benefits

Gingelly oil, also known as sesame oil, is key to this recipe. It imparts a unique nutty flavour that you just won’t get with other oils. In South India, it’s a kitchen staple! You can find it in most Indian grocery stores. It’s also incredibly healthy, rich in antioxidants and good fats.

Brinjal (Aubergine/Eggplant) – Choosing the Best Variety

For this curry, I prefer using the long, slender varieties of brinjal. They tend to have fewer seeds and a milder flavour. But honestly, any kind will work! Just make sure they feel firm to the touch and have smooth, shiny skin.

Curry Leaves – Fresh vs. Dried & Their Aromatic Impact

Fresh curry leaves are always best. They have an incredible aroma that really elevates the dish. If you can’t find fresh, you can use dried, but use about half the amount as the flavour isn’t as potent. You can often find curry leaf plants at nurseries too – I have one growing on my windowsill!

Spice Levels – Adjusting the Red Chilli Powder

Don’t be afraid to adjust the red chilli powder to your liking. If you prefer a milder curry, start with ½ teaspoon. If you like it spicy, feel free to add more! Kashmiri chilli powder will give you a vibrant colour with less heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the gingelly oil in a pan over medium heat. Add the chopped brinjals and sauté until they soften and begin to break apart – this usually takes about 5-7 minutes.
2. Now, add the chopped onions, turmeric powder, red chilli powder, and curry leaves to the pan. Give everything a good mix, ensuring the spices coat the brinjals and onions.
3. Cook on medium heat for 20-25 minutes, stirring occasionally. You’ll know it’s ready when the onions caramelize and beautifully blend with the brinjal. Add salt and fry for another 5 minutes.
4. Remove from the heat when the oil starts to separate from the curry – that’s a sign it’s perfectly cooked! Serve hot with steamed rice or roti.

Expert Tips

• Don’t overcrowd the pan when sautéing the brinjals. Work in batches if necessary to ensure they brown nicely.
• Stir frequently to prevent sticking and burning.
• A pinch of asafoetida (hing) added with the curry leaves can add a lovely depth of flavour.

Variations

Vegan Adaptation

This recipe is already naturally vegan! No changes needed.

Spice Level Adjustment – Mild to Spicy

As mentioned before, adjust the red chilli powder to your preference. You can also add a pinch of cayenne pepper for extra heat.

Regional Variations – South Indian vs. Other Indian Styles

This recipe is rooted in South Indian flavours. In other regions, you might find variations with the addition of tomatoes, potatoes, or even peanuts.

Festival Adaptations – Serving During Specific Occasions

This simple brinjal curry is often served as part of a larger South Indian meal during festivals like Pongal or Onam. It’s a comforting and flavourful addition to any celebratory spread.

Serving Suggestions

This brinjal curry is fantastic with:

• Steamed rice – a classic pairing!
• Roti or chapati – perfect for soaking up all the delicious gravy.
• A side of yogurt or raita – to cool down the spice.
• A simple lentil soup (dal) – for a complete and satisfying meal.

Storage Instructions

Leftover brinjal curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

What type of brinjal works best for this curry?

Long, slender varieties are my favourite, but any type of brinjal will work. Just make sure it’s firm and has smooth skin.

Can I use a different oil instead of gingelly oil?

While gingelly oil is traditional and adds a unique flavour, you can use vegetable oil or sunflower oil as a substitute. However, the flavour won’t be quite the same.

How can I reduce the bitterness of the brinjal?

Salting the chopped brinjal and letting it sit for 15-20 minutes before cooking can help draw out some of the bitterness. Rinse and pat dry before adding to the pan.

What is the best way to store leftover brinjal curry?

Store in an airtight container in the refrigerator for up to 3 days.

Can I add other vegetables to this curry?

Absolutely! Potatoes, tomatoes, or even green beans would be delicious additions. Just adjust the cooking time accordingly.