Healthy Brinjal (Eggplant) & Lentil Curry
A simple, nutritious Indian-style brinjal curry cooked with lentils and spices — hearty, wholesome and easy for beginners.
Ingredients
Equipment
Method
- Rinse the red lentils under cold water till water runs clear. Set aside.
- Wash the brinjals, cut off the stem, and chop into 1-inch cubes.
- Heat oil in a medium pot over medium heat. Add diced onion, sauté until it becomes soft and lightly golden (about 4–5 minutes).
- Add minced garlic and grated ginger. Stir for a minute until fragrant.
- Add ground cumin, coriander powder, turmeric, red chili powder and salt. Stir for 30 seconds.
- Add chopped brinjal cubes and sauté for 2–3 minutes so they mix well with the spices.
- Pour in the rinsed lentils and water (or vegetable broth). Bring to a gentle boil.
- Lower heat, cover the pot, and simmer for about 20–25 minutes until brinjals are soft and lentils are cooked and start to thicken.
- Stir occasionally and check consistency. If it becomes too thick, add a little water.
- Once done, adjust salt or chili if needed. Garnish with chopped coriander leaves just before serving.
Notes
You can serve this curry with steamed basmati rice or chapati. If lentils cook too slowly, you may soak them 15–20 minutes before cooking. For milder taste, reduce chili powder or skip it.