Tangy, pickled brinjal curry

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 300g - small, tender brinjals
  • 2 tsp - oil
  • A pinch of turmeric
  • 2 onions, chopped fine
  • Salt

How to Make Tangy, pickled brinjal curry

  • Cut brinjals vertically into 4 parts keeping stem intact; immerse in salted water.
  • Fry onion in 1/2 tbsp oil, along with turmeric powder and a pinch of salt till they turn soft.
  • Mix fried onion with coriander pickle.
  • Stuff the above onion mix in brinjals keeping 3 tsp aside.
  • Heat remaining oil in the same pan, arrange the stuffed brinjals in oil, sprinkle over with the preserved masala.
  • Sprinkle some water on the brinjals, cover and cook on a low flame for 6 to 8 min.
  • Gently turn the brinjals over once or twice.
  • Remove from fire when they are tender.
  • Serve this with rice preparations/chapatti/poori.