“Tasty Brinjal Curry That Tastes Just Like Fish – A Must-Try Mithila Style Baingan Recipe”

Delicious Juicy Brinjal Curry: A Vegetarian Dish That Beats Fish!

Brinjal, also known as eggplant or baingan, is one vegetable that not everyone loves. But when cooked the in Mithila way, it can completely change your opinion! Today, we’re sharing a special brinjal curry recipe that gives a fish-like flavor — so good that even non-vegetarians will fall in love with it.

Ingredients:

Long brinjals (eggplants)

2 large tomatoes

Garlic paste – as required

Turmeric powder

Salt – to taste

Red chili powder

Panch phoron (Bengali five-spice mix)

Yellow mustard paste – 1 teaspoon

Fresh coriander leaves (for garnish)

Cooking oil – as required

Preparation Method:

Choose long brinjals for this recipe. Wash them thoroughly and cut each into two pieces without removing the stalk.

Make crisscross cuts on the open part of each piece (like a net pattern).

In a small bowl, mix turmeric powder, salt, and a little garlic paste. Add a few drops of water to make a paste.Coat all the brinjal pieces evenly with this spice mixture.

Heat oil in a pan and shallow fry the brinjals on medium-high flame until golden. Avoid cooking on low flame, as the brinjals may become mushy.

Making the Curry (Rasa)

In a clean pan, heat 2–3 tablespoons of oil.Add panch phoron and let it splutter for a few seconds. Add 2 tablespoons of garlic paste and sauté for a minute.

Add chopped tomatoes, turmeric powder, red chili powder, and salt. Mix well. Cover and cook on low flame until the tomatoes soften and the raw smell of garlic disappears.

Once the masala starts releasing oil, add 1 teaspoon of yellow mustard paste and cook for another minute.

Pour in about one glass of water (adjust as per desired consistency) and bring it to a boil.Add the fried brinjal pieces into the boiling curry and cook for 30 seconds.

Turn off the heat and garnish with fresh coriander leaves.

Serve this brinjal curry hot with steamed rice. The flavor of mustard, garlic, and fried brinjal creates a taste so rich that you’ll forget about fish curry altogether.