Brinjal curry, a flavorful & delicious Indian dish made in the simplest way with eggplants & pantry staples like onions, spices and herbs. Serve it over rice or with any flatbreads of your choice.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • ½ kg (1 lb) eggplants ((young fresh brinjals))
  • 3½ tablespoons oil ((divided 2 +1½))
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds ((Jeera))
  • 1 sprig curry leaves ((pat dry, omit if you don’t have))
  • 1½ cup onions ((175 grams, fine chopped from 1 large))
  • 1 green chili ((deseeded, chopped or slit, optional))
  • 1½ cup tomatoes ((230 grams, deseed & fine chop or puree, 2 medium))
  • ¾ tablespoon garlic fine chopped ((or use 1½ teaspoon ginger garlic paste))
  • ½ tablespoon ginger fine chopped
  • ½ cup green peas ((60 grams, optional or sub with 1 cup canned/cooked chickpeas or black eyed peas))
  • ¼ to ¾ teaspoon sea salt ((adjust to taste))
  • ½ teaspoon red chili powder ((optional, I use Kashmiri/ byadgi))
  • 1½ tablespoon sambar powder
  • ¾ to 1 cup water / stock or coconut milk ((or ½ cup water + ½ cup thick coconut milk, cut down if using baby eggplants))
  • ¾ to 1 teaspoon garam masala
  • 2 tablespoons coriander leaves (chopped (to garnish, optional))

Method

Make onion tomato masala

  1. Dice eggplant to 1 inch pieces and add to a bowl. Sprinkle 1 tablespoon salt & pour water to cover them. Rest for 15 mins, while you prep up the rest.
  2. Heat oil in a pan and add mustard and cumin seeds. When they begin to pop add the curry leaves, onions and green chilies. Saute until golden for 5 to 6 mins.
  3. Add the ginger garlic and saute for 1 to 2 mins. Add tomatoes and salt. Cook until the tomatoes break down.
  4. Stir in the ground spices - red chili and sambar powder/ curry powder. Saute for 1 to 2 mins, until your onion tomato masala is fragrant. Pour water or coconut milk and bring to a boil.
  5. Meanwhile, drain the eggplants from water. Heat a pan with 1½ tablespoon of oil and add the eggplants. Pan fry on a medium high heat for 7 to 8 mins, until the skin is discolored or blistered.

How to make Brinjal Curry

  1. Stir in the eggplants and green peas to the simmering curry. Cover and simmer until the eggplants are tender and fully cooked. (Takes me another 10 mins)
  2. Taste test and add more salt or garam masala to your preference.
  3. Garnish eggplant curry with coriander leaves. Serve over rice or with flatbreads

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.