Masala eggplant

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 7 or 8 - small brinjals
  • 1/2 cup - dhalia gram
  • 3 or 4 - garlic cloves
  • 2 tsp - cumin seeds
  • 1/4 cup - shredded coconut
  • 2 tbsp - red chilli powder
  • salt according to your taste
  • 1 cup - oil
  • 2 - onion
  • For seasoning: 1/2 tsp - cumin seeds
  • 1 tsp - urad dal
  • 1 tsp - mustard
  • curry leaves

How to Make Masala eggplant

  • Make dhalia gram into a powder.
  • Add garlic, cloves, cumin seeds, shredded coconut, chilli powder and salt and make that into a fine powder.
  • Wash brinjals and make slits - leaving stalk intact.
  • Sprinkle the salt inside the slits.
  • Heat the oil in the kadai and add brinjals and fry them till they are very soft.
  • Remove the brinjals and strain them.
  • Stuff the brinjals with the powder you made.
  • In another kadai, add the leftover oil and heat it.
  • Add cumin and mustard and after spluttering, add urad and curry leaves.
  • Add the chopped onions and fry them till they are very soft and turn into light brown.
  • Add the stuffed brinjals to the onions and fry for 3 minutes. Sprinkle the leftover powder and fry for 30 secs and remove it.