brinjal curry for chapathi is my most favorite recipe. I like this eggplant curry because of the gravy which has nice flavors . This curry has very simple process yet very delicious. We can say this brinjal curry for chapathi is one of the best eggplant recipes. If any body in your family won’t eat brinjal, then try this brinjal curry they will simply love it. We can have this long brinjal curry along with rice / rotis.
if you are looking for other brinjal curry for chapathi recipes then check gutti vankaya kura
brinjal curry for chapathi ingredients:
- Long brinjals or egg plants or vankaya – 3 – 4
- Onions – 3 medium
- Coconut pieces – 15 – 20 small pieces
- Coriander seeds – ½ tbsp
- Cumin seeds – ½ tbsp
- Turmeric powder – ½ tbsp
- Chilly powder – 1 ½ tbsp (as per your taste)
- Sugar – ½ tbsp
- Salt – 1 ½ tbsp (as per your taste)
- Oil – 3tbsp
- Water – ½ cup
how to make eggplant curry for rice roti chapati
- Wash the brinjals thoroughly.
long brinjals
- Cut the each brinjal into 6 – 7 (1 ½ inch size) pieces and now slit each piece into 4 pieces.
chop eggplants
- Chop the onions into medium size pieces.
- Take a mixy jar add onions, cumin seeds, coriander seeds, coconut pieces, salt, chilly powder, sugar, turmeric powder & make them into fine paste (don’t add any water).
brinjal gravy
brinjal curry
long brinjal curry andhra style
- Heat a kadai / mini pressure cooker add oil & after oil gets heated add above gravy and fry until it oozes out oil from its surrounding.
long brinjal curry andhra style
brinjal curry for chapathi
- Now brinjals & fry for 2 min.
eggplant curry
- Add water and pressure cook for 3 whistles.
eggplant curry
long brinjal curry
Simple & tasty brinjal curry is ready for serving 🙂 .
find brinjal curry for chapathi recipe below
- Long brinjals – 3 – 4
- Onions – 3 medium
- pieces Coconut – 15 – 20 small pieces
- tbsp Coriander seeds – ½
- tbsp Cumin seeds – ½
- tbsp Turmeric powder – ½
- tbsp Chilly powder - 1 ½ (as per your taste)
- tbsp Sugar – ½
- tbsp Salt – 1 ½ (as per your taste)
- Oil – 3tbsp
- cup Water – ½
- Wash the brinjals thoroughly.
- Cut the each brinjal into 6 – 7 (1 ½ inch sizpieces and now slit each piece into 4 pieces.
- Chop the onions into medium size pieces.
- Take a mixy jar add onions, cumin seeds, coriander seeds, coconut pieces, salt, chilly powder, sugar, turmeric powder & make them into fine paste (don’t add any water).
- Heat a kadai / mini pressure cooker add oil & after oil gets heated add above gravy and fry until it oozes out oil from its surrounding.
- Now brinjals & fry for 2 min.
- Add water and pressure cook for 3 whistles.
- Simple & tasty brinjal curry is ready for serving
