Ingredients
Eggs – 4, hard-boiled and peeled
Brinjal (Eggplant) – 2 medium, chopped into cubes
Onion – 1 medium, chopped
Tomato – 2 medium, chopped or pureed
Green chili – 1–2, chopped
Ginger-garlic paste – 1 tsp
Turmeric – ¼ tsp
Red chili powder – ½–1 tsp
Coriander powder – 1 tsp
Oil – 3–4 tbsp
Salt – to taste
Curry leaves – few (optional)
Fresh coriander – for garnish
Execution
1. Fry Brinjal
Heat oil → add brinjal cubes → sauté until lightly golden and tender.
Remove and set aside.
2. Prepare Curry Base
In the same pan, heat more oil → sauté onions + green chili → till golden.
Add ginger-garlic paste → fry 1–2 mins.
Add tomatoes, turmeric, red chili, coriander powder → cook until tomatoes soften.
3. Combine
Add fried brinjal + boiled eggs → coat with masala.
Add ½–¾ cup water → simmer 5–7 mins for flavors to blend.
4. Serve
Garnish with fresh coriander.
Serve hot with rice, roti, or paratha.
Additional tips
Use tender brinjal for soft texture; older ones can be fibrous.
Lightly fry brinjal separately to prevent it from turning mushy in the curry.
Prick boiled eggs before adding to curry so they absorb flavors better.