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Brinjal Masala

Brinjal Masala is a popular Indian Side Dish
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Course :
Side Dish
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Servings :
Serves 4


8 - small Brinjals

1 cup - dry Coconut powder.

1 tsp - Garam Masala

1 tsp - black masala.

1 tsp - Red Chilli powder.

1 tsp - Tamarind paste.

6 - pods of grated garlic.

1/2 cup - grated Jaggery

1 - small Onion chopped




  1. In a dish, mix all the masalas, coconut, jaggery, garlic and tamarind paste together; add salt to taste and add some oil to make the mixture wet
  2. Slit the brinjals in four but with the base attached. Stuff the masalas into the brinjals and keep aside
  3. Heat oil in a non-stick pan and fry the chopped onions till slightly pink
  4. Then add the stuffed brinjals one by one; do not over lap them
  5. Cook on low flame until done
  6. Turn them over from time to time, taking care not to spill the stuffing
  7. Garnish with coriander leaves
  8. Serve hot with chapattis or rice
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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.

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