Brinjal and mushroom curry stirfry


The public opinion of vegetarian dishes a while back was that it is boring and tasteless. And off course that whole attitude of Real Men Eat Meat. But all that has thankfully changed and the term Meat-free Mondays became a worldwide phenomenon.

This indulgent stirfry is not only packed with healthy goodies, but will be a family favourite. I served it with poppadums, but it would make a wonderful companion for roti as well.



100 g butter

200 g cubed brinjals

250 g roughly chopped mushrooms

1 chopped onion

6 chopped green chillies

1 teaspoon garlic

1 teaspoon garam masala

1 teaspoon cumin

1 teaspoon black mustard seeds

10 chopped curry leaves

150 g peas

150 g corn

1 roughly chopped carrot

3 peeled and roughly chopped potatoes

2 chopped tomatoes


  1. Heat the butter with a splash of olive oil. Add the cumin and mustard seeds to flavour the oil.
  2. Add the brinjal, mushrooms, garlic, chillies and curry leaves and stirfry for about 5 minutes.
  3. Add the carrots, peas, corn, garam masala and salt to taste and cook for 10 minutes.
  4. Add the potatoes, onion and tomatoes with 3 tablespoons of water. Put the lid on the pot and cook on a low heat until the potatoes are done.
  5. Serve hot with poppadums or roti.



4 thoughts on “Brinjal and mushroom curry stirfry

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