Brinjal Curry / Eggplant Curry

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Gayatri (@rene121)

A delightful South Indian curry made with fried brinjal, tomatoes, shallots, coconut paste, and a blend of spices. This simple recipe is perfect for lunch and pairs well with boiled rice and pappadam.

Brinjal Curry / Eggplant Curry recipe
Prep Time
15min
Cook Time
25min
Total Time
40min

Ingredients

5 Servings
(1 serving = 1 portion)
  • Brinjal
    Brinjal
    3
  • Shallots
    Shallots
    10
  • Garlic
    Garlic
    4clove
  • Tomato
    Tomato
    1
  • Green chilly
    Green chilly
    2
  • Tamarind (gooseberry sized)
    Tamarind (gooseberry sized)
    1
  • Turmeric powder
    Turmeric powder
    1/4tsp
  • Chilly powder
    Chilly powder
    1tsp
  • Fish masala powder
    Fish masala powder
    3tsp
  • Salt to taste
    Salt to taste
  • Fenugreek seeds
    Fenugreek seeds
    1/4tsp
  • Asafoetida powder
    Asafoetida powder
    1pinch
  • Jaggery powder
    Jaggery powder
    1/2tsp
  • Grated coconut
    Grated coconut
    4tbsp
  • Fennel seeds
    Fennel seeds
    1/4tsp
  • Curry leaves
    Curry leaves
    1sprig
  • Coriander leaves
    Coriander leaves
    1tbsp
  • Coconut oil
    Coconut oil
    3tbsp

How to make Brinjal Curry / Eggplant Curry

  1. Step 1

    Wash the brinjal and cut into medium pieces.

  2. Step 2

    Heat 1 tbsp of oil in a pan and shallow fry the brinjal pieces.

    Step 1.1: Heat 1 tbsp of oil in a pan and shallow fry the brinjal pieces
  3. Step 3

    In an earthen pot or kadai, heat 2 tbsp of oil and add fenugreek seeds.

  4. Step 4

    Add garlic pieces and green chilies, sauté for 1-2 minutes.

  5. Step 5

    Add shallots and curry leaves, sauté until light brown. Lower the flame and add chilly powder, turmeric powder, and fish masala.

  6. Step 6

    Add tomato pieces and sauté until the oil separates.

  7. Step 7

    Add tamarind paste with enough water and salt. Let it boil for 5 minutes.

  8. Step 8

    Add fried brinjal and boil for another 2 minutes.

  9. Step 9

    Grind the coconut with fennel seeds and add to the curry. Let it boil for 2-3 minutes.

  10. Step 10

    Add coriander leaves, asafoetida powder, and jaggery powder. Mix it.Turn off the flame.

  11. Step 11

    Serve hot with boiled rice.

Nutrition (per serving)

Calories

87.0kcal (4.35%)

Protein

0.7g (1.4%)

Carbs

4.0g (1.45%)

Sugars

0.4g (0.8%)

Healthy Fat

1.0g

Unhealthy Fat

8.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a richer flavor, use fresh coconut instead of desiccated coconut.

  2. Adjust the amount of green chilies according to your spice preference.

FAQS

  1. Can I use a different type of oil?

    Yes, you can use any cooking oil, but coconut oil is recommended for an authentic flavor.

  2. Is there a substitute for fish masala powder?

    You can use garam masala as a substitute, but it will alter the flavor of the curry.

  3. Can I make this curry in advance?

    Yes, the flavors develop well over time, so it can be made a day in advance.

  4. What can I serve with brinjal curry?

    Brinjal curry pairs well with boiled rice and pappadam.

  5. Is this recipe spicy?

    The curry has a moderate level of spice, but you can adjust the chilies to suit your taste.

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rene121's profile picture

Gayatri

(@rene121)

Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...

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