Brinjal - Tomato Curry

Recipe by
Total Time:
60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute 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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  • 1 lb (455g) - brinjal
  • 3 to 4 oz (85 to 115g) - thinly-sliced onions
  • 2 oz (60g) - butter or pure ghee
  • salt to taste
  • 12 oz (340g) - tomatoes
  • 2 to 3 - shredded green chillies
  • 1/2 tsp - white pepper
  • 1/2 tsp - red pepper

How to Make Brinjal - Tomato Curry

  • Peel and cut the brinjal into wedges.
  • Rub on 1-1/2 teaspoon of salt and leave them in a colander for half an hour to allow the moisture to drip.
  • Wipe each piece carefully, but do not wash.
  • Heat the butter or ghee; sprinkle 1/2 teaspoon of red pepper, stir for a second, and add sliced onions.
  • Cook on slow fire so that it does not brown.
  • Add the brinjal; cover and cook on slow fire until they are half done.
  • Add slices of peeled, deseeded tomatoes, green chillies, salt to taste, and the white pepper.
  • Cover and cook over slow fire until done.
  • Shake the pan every now and then while cooking in order to avoid charring.