Brinjal & Raw Mango Recipe – Authentic Indian Vegetable Curry

Last Updated on 3 months by Neha Deshmukh

Brinjal & Raw Mango Recipe – Authentic Indian Vegetable Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavourful Brinjal & Raw Mango Curry. It’s a dish my grandmother used to make, especially during mango season, and it always brings back such lovely memories. It’s the perfect blend of tangy, spicy, and comforting, and I know you’ll absolutely love it.

Why You’ll Love This Recipe

This curry is a real winner for a few reasons. It’s incredibly easy to make, even if you’re new to Indian cooking. The combination of tender brinjals (eggplants) and tart raw mango is just chef’s kiss! Plus, it’s a fantastic way to use up those slightly-underripe mangoes. It’s a complete meal when served with rice and dal, and it’s surprisingly light and refreshing.

Ingredients

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

• 300 gms Green Brinjals (about 2 medium)
• 1 medium size Raw Mango
• 1 Onion, finely chopped
• 2 small Tomatoes, deseeded and cubed
• 2 Green chilies, chopped
• 1-2 tbsp Ginger-Garlic paste
• 1-2 tbsp roasted Coriander seeds powder
• 1 tbsp Red chili powder
• ½ – 1 tbsp Turmeric powder
• Salt as per taste
• 2 tbsp Oil
• 1 tbsp minced coriander leaves

Ingredient Notes

Let’s talk ingredients! Raw mangoes are the star here. Depending on where you are, you might find different varieties. In North India, we often use Totapuri mangoes when they’re still green and firm. In the South, you might see varieties like Maavadu used. They all work beautifully, adding that lovely tangy kick.

Brinjals also come in different shapes and sizes. I prefer using the long, slender varieties, but round brinjals work just as well. Just remember, the smaller the brinjal, the less bitter it tends to be!

And don’t underestimate the power of freshly roasted coriander seeds. Seriously, toasting them yourself makes all the difference. It brings out a warmth and depth of flavour that pre-ground powder just can’t match. Simply dry roast coriander seeds on a pan until fragrant, then grind them to a powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and cube the raw mango. Set it aside.
2. Wash and dry the brinjals. Cut them into 2-inch pieces.
3. Heat the oil in a skillet or kadhai (wok). Add the chopped onions and sauté until they turn translucent and slightly golden.
4. Now, add the cubed tomatoes and chopped green chilies. Cook for about 2 minutes, until the tomatoes soften.
5. Stir in the ginger-garlic paste and cook for another minute until you can smell that wonderful aroma.
6. Add the brinjals, mango, salt, and turmeric powder. Give everything a gentle mix, making sure the spices coat the vegetables.
7. Cover the skillet and let it cook for about 5 minutes. Then, sprinkle in the coriander powder.
8. If the curry starts to stick to the bottom, add 3-4 tablespoons of water. Cover again and cook for another 8-10 minutes, or until the brinjals and mango are tender.
9. Finally, add the red chili powder and minced coriander leaves. Mix gently.
10. Serve hot with rice and dal. Trust me, it’s worth the wait!

Expert Tips

• Don’t overcrowd the skillet. If you’re making a large batch, cook the brinjals in batches to ensure they cook evenly.
• A pinch of asafoetida (hing) while sautéing the onions adds a lovely depth of flavour.
• For a richer curry, you can add a tablespoon of yogurt along with the tomatoes.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level: Adjust the amount of green chilies and red chili powder to suit your preference. For mild, use just a pinch of chili powder and one green chili. For hot, add more of both!
• Regional Variations:
  • South Indian: Add a pinch of mustard seeds and curry leaves while tempering the oil at the beginning.
  • North Indian: A dollop of ghee (clarified butter) at the end adds a lovely richness. My mom always did this!

Serving Suggestions

This Brinjal & Raw Mango Curry is best served hot with a side of fluffy basmati rice and a comforting dal. A simple raita (yogurt dip) can also be a great addition to cool down the spice.

Storage Instructions

Leftovers 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 flavours actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What type of brinjals work best in this recipe? Long, slender brinjals are my favourite, but any variety will work. Just be aware that smaller brinjals tend to be less bitter.
• Can I use store-bought ginger-garlic paste? Absolutely! It’s a convenient option when you’re short on time.
• How do I adjust the spice level of this curry? Easily! Just adjust the amount of green chilies and red chili powder.
• Can this curry be made ahead of time? Yes, it can! The flavours actually improve after a day or two.
• What is the best way to prevent the brinjals from discoloring? Adding a squeeze of lemon juice or a pinch of turmeric powder to the cut brinjals can help prevent discoloration.

Enjoy this delicious and authentic Indian curry! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out for you!