Curried Eggplant (Brinjal)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1/2 kg - small egg plants/brinjals cut into quarters
  • 2 tsp - chilli powder
  • 2 - onions, sliced
  • 1 tsp - cumin powder
  • 2 tsp - poppy seeds
  • 2 tsp - sesame seeds
  • 1/2 tsp - turmeric powder
  • 1/2 cup - coconut paste
  • 2 tsp - ginger-garlic paste
  • 2 - big tomatoes, chopped
  • salt to taste
  • 2 tbsp - oil
  • coriander leaves for garnishing

How to Make Curried Eggplant (Brinjal)

  • Fry half the onions lightly and grind it to a paste together with poppy seeds, coconut, and sesame seeds.
  • Heat oil in a pan and saute the remaining onions till they turn golden brown.
  • Add the ginger and garlic paste, chilli powder, turmeric powder, and cumin powder and fry for some time.
  • Add the chopped tomatoes, the ground coconut paste, and salt, and continue frying till the oil separates from the mixture.
  • Add the cut egg plant/brinjals and a little water, and simmer on low heat till they are done.
  • Garnish with chopped coriander leaves.
  • Recipe Courtesy: Anglo-Indian Recipes