Brinjal Curry : No Onion Garlic version

You may know that onions and garlic are botanical members of the alliaceous family along with leeks, chives and shallots. According to Ayurveda, India's classic medical science, foods are grouped into three categories - sattvic, rajasic and tamasic - foods in the modes of goodness, passion and ignorance. Onions and garlic, and the other alliaceous plants are classified as rajasic and tamasic, which means that they increase passion and ignorance.

Some branches of western medicine say that the Alliums have specific health benefits; garlic is respected, at least in allopathic medical circles, as a natural antibiotic. In recent years, while the apparent cardiovascular implications of vegetable Alliums has been studied in some detail, the clinical implications of onion and garlic consumption from this point of view are still not well understood. Will talk about  some  more facts  tomorrow's post. 

  Coming to out today's post. For day 2 under No Onion Garlic food, am here with another simple and yummy dish made with long green brinjal.   This dish is usually made with sliced onion, chopped garlic and lots of coriander. As the theme is to cook without onion and garlic, I replaced onion with tomato. Believe me I loved this version of the curry than the one with onion and garlic.


We need:

Long Brinjal  1 pound
Large tomato 1
Cumin seeds 1/2 spoon
Mustard seeds 1/2 spoon
Chana dal 1 spoon
Green chili 2
Curry leaves 6
Haldi / Turmeric powder 1/2 spoon
Chili powder 1/2 spoon
Salt to taste
Coriander powder 1/2 spoon
Chopped cilantro 1/4 cup
Oil 3 spoons


Heat pan and add oil.
Once the oil is hot add mustard seeds.

Let the mustard seeds crackle then add cumin seeds, chana dal, curry leaves and slit green chilies.
Saute for few seconds and add chopped tomato.
Add turmeric powder and let it cook on medium flame.
Meanwhile cut the brinjal's into 1 inch lenth pieces.
Cut and drop  them  in water as they tend to change color become bitter if u leave to air.
When the tomatoes are cooked add the brinjal pieces which are resting in water.
Now add chili powder, coriander powder and salt to taste.
Mix well and cook on low to medium heat until the brinjal pieces become soft.
These type of brinjal's cook faster than the regular purple brinjal's.
Once done add cilantro and serve hot with rice as a side dish or serve hot with roti.

Click here to see what  my fellow bloggers are cooking for Blogging Marathon # 46


Sarita said...

Brinjal looks yummy sushma! My fav too.. I do this way in some festival days where I wont't use onion and garlic.

Varada's Kitchen said...

Not an eggplant fan but it is nice to see how you modified the recipe to suit the theme.

kitchen queen said...

delicious brinjal curry.

Priya Suresh said...

Such a fingerlicking curry, looks too delicious, i never cooked eggplant without onion and garlic, will try soon urs.

Srivalli said...

Good recipe Sushma and I enjoyed reading about the vegetables you have written..

Sneha's Recipe said...

A delicious and tempting brinjal curry.

Sneha's Recipe said...

A delicious and tempting brinjal curry.

Archana said...

Yummy brinjal curry,

Srividhya said...

Love these green brinjals. I use it for pitlai though

Unknown said...

Delicious brinjal the colour

Pavani said...

That is one yummy looking eggplant curry. Love those long green eggplants, where did you get them?

Sandhya Ramakrishnan said...

Ooh, that curry looks really good. I have not coked with green eggplants often. Need to try it :)