recipe counter

Brinjal curry with coconut and channa dal

Brinjal curry with coconut and channa dal is a popular Indian Curries
Author :
Category :
Course :
Cuisine :
Technique :
Difficulty :
Preparation Time :
20 minutes
Servings :
Serves 4


300 gms - tender Brinjal

2 - medium sized Onions (sliced fine)

8 - Red Chillies (broken into pieces)

5-6 Cloves - Garlic

2 tbsp - fresh coconut, grated

0.5 tsp - Mustard Seeds

0.5 - tsp Jeera

10 Curry leaves

1 tbsp - chopped coriander

1 tbsp - oil

2 tbsp - soaked Channa dal


Hing - a pinch

0.125 tsp - Turmeric


  1. Cut brinjals into thin slices length wise and soak them in water.
  2. Heat oil and add mustard seeds, hing, jeera, broken red chillies, garlic, and curry leaves. Fry till mustard splutters.
  3. Add onion pieces, brinjal pieces, channa dal, haldi and salt. Mix well.
  4. Cook for 3-4 minutes and mix gently.
  5. Again cook for 3-4 minutes or until the brinjal and channa dal become tender (sprinkle little water over curry if needed).
  6. Add coconut and coriander. Mix gently and remove.
  7. Serve with plain rice/chapathi/poori.
comments powered by Disqus

Bawarchi of the week

Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

know more