Hyderabadi Vegetarian Curry

Vegetarian curry recipes  usually includes lots of vegetables. This vegetarian curry, however, does not include vegetables. I prepared this in the microwave but you can also cook it otherwise. A slightly hyderabadi touch, the flavour, aroma, and texture of this curry  your diners’ hunger for a tasty meal!


1/2 tsp jeera

1/2 tsp rai or mustard seeds

3 tbsp peanuts (moongphalli), roasted and ground to paste

Curry leaves

2 onions, chopped and ground to paste

1 tbsp coriander powder

1 1/2 tsp red chilli powder

Salt to taste

1/2 tsp garam masala powder

1 cup tomato puree

1 brinjal sliced, marinated in vinegar and salt for 15 mins

1/2 tsp ginger garlic paste

1/2 tsp amchoor powder

2 tbsp oil

1 1/2 cup water



Grill the brinjal on a high rack for 5 mins

In a microwave bowl, pour the oil, add jeera and rai. Microwave it for 1 minute. Now, add the onions paste, garlic-ginger paste, salt, and the masala powders. Microwave it for 7 mins.

Meanwhile, roast and paste the peanuts. Add tomato puree to the microwaved masala. Microwave it for 4 mins.

Now, add peanut paste, water, and the brinjal. Microwave this for 5 mins.