Dramatically Improve The Way You Curd Brinjal Masala Curry

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We hope you got benefit from reading it, now let’s go back to curd brinjal masala curry recipe. To make curd brinjal masala curry you need 20 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Curd Brinjal Masala Curry:

1. Prepare 250 grams eggplant Brinjal (washed)
2. You need As required Water
3. You need 1 tsp turmeric powder
4. Get as needed Mustard oil
5. Prepare 2 tsp kashmiri red chilli powder
6. Provide to taste Salt
7. You need 1/2 tsp hing
8. Use 1/2 tsp mustard seeds
9. Provide 1/2 tsp white sesame seeds
10. Use 1 tsp gram flour
11. Get 3 tbsp curd
12. You need 1 tomato paste
13. Provide 1 tsp ginger and garlic paste
14. Prepare 1/2 tsp coriander powder
15. Provide 1 tsp black pepper powder
16. Provide 1 tsp cumin powder
17. Use 1 tsp Garam masala powder
18. Provide 1 tsp green chilli (cut in half)
19. You need 2 chopped onions
20. Use Some Chopped coriander leaves

Steps to make Curd Brinjal Masala Curry:

1. Slit brinjal into 4 take in a bowl add the turmeric powder,salt,red chilli powder and oil coat the masala.
2. Heat the oil in a kadhai put the brinjal in it and mix it well now cover the lid and cook for 2 minutes on a medium flame after 2 minutes gently stir it again cover it and cook for 5 minutes in a medium flame when the brinjal cooks completely take out in a bowl.
3. In the same kadhai add oil and heat it now add hing, mustard seeds,sesame seeds and green chilli saute well in medium flame now add ginger, garlic paste saute well for a minute now add onion saute it until golden brown on medium flame add turmeric powder, coriander powder, cumin powder, black pepper powder red chilli powder and gram flour saute well on medium flame
4. Now add tomato paste saute well add salt and mix it well now add a curd and mix it well and stir continuously cook until oil separates now add little water and mix well now add garam masala powder and mix all nicely
5. Now add brinjal and cook for 5 minutes after 5 minutes off the flame garnish with green coriander leaves and serve

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