Brinjal Masala Curry- Eggplant Recipe
Brinjal Masala Curry is one of those dishes that is good for all seasons. In the Winter months, I like to cook it spicy and serve it over hot steaming rice. And in the Summer months, I tone down the spice and serve it with rotis. Either way, it is bursting with flavor in every bite and offers a wonderful compliment to Saaru recipe that I have posted in the past.
As frequently as I prepare this recipe, there is never a shortage of pictures. But this one time, I was able to get the Asian brinjals (smaller and fresher) that are just the right size for this recipe. So here are a few newer pictures.
How To make brinjal masala Curry
This dish has its origin in Karnataka, like most of my recipes. Its called "Pathrode Masala Palya" in the local dialect. Thanks to my mother-in-law for teaching me this recipe and since then, it is one of my favorite options when I cook eggplant.
The Brinjal (eggplant) is first roasted separately and then combined along with the coconut masala, giving it the special authentic touch. You have probably tried brinjal (eggplant) recipes with tomatoes and onion as the base.
This recipe with a coconut base is a unique one and one of my family favorite. I hope you will like this as much as we do. Check the recipe box for the detailed procedure.
Eggplant or Brinjal is a very low-calorie vegetable and has a healthy nutrition profile. It is very low in calories and fats but rich in soluble fiber content.
That's great news for weight watchers! There are several kinds when it comes to Eggplant and they all are a good fit for this recipe. Try it today and let me know if you like it.
If you want my recipes sent to your inbox every week, just sign up for my newsletter or visit my FB page and follow me there!
Old Picture of brinjal masala curry or sabzi
Brinjal Masala Curry - Eggplant Curry
- 8-10 small eggplants/brinjal
- ½ cup grated coconut
- 2 tablespoon coriander seeds
- 2 teaspoon cumin seeds
- 1 tablespoon rice
- 5-6 red chilies
- 5 curry leaves
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon split black gram
- 1 teaspoon turmeric powder
- 1 tablespoon tamarind paste
- 1 tablespoon grated jaggery
- Salt to taste
- Wash the brinjal and chop it lengthwise and place them in a large bowl of water for about 10 minutes and drain the water.
- Drizzle the coconut oil in a pan over medium heat. When oil heats up, add the drained brinjal slices and saute them for 2 minutes.
- Add turmeric powder, tamarind, jaggery and salt and continue to saute, them for 2 more minutes and cover the lid.
- Meanwhile, blend the grated coconut with coriander seeds, cumin, rice, red chilies with ½ cup water to a fine consistency.
- Add the blended paste to sauteed Brinjal and cook for 10 minutes in low heat.
- Add tempering / seasoning: Place a pan over medium heat and add coconut oil.when oil heats up, add mustard seeds, Urad dal, red chilies fry until its sizzling. Then add to the curry. Brinjal Masala Curry is ready!
Check above for step-by-step pictures (most of my recipes include pictures)
YOUR OWN NOTES
Nutritional information is an estimation only.
If this recipe interests you, please rate and comment below. For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter.
You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. My readers have found it very helpful and I am hoping you will too!
This Brinjal masala curry looks delicious. I am going to give it a try. I love brinjal and looking forward for try to new curries.
I'm a brinjal hater to lover convert. And now I can't have enough of brinjal. This brinjal curry with jolada rotti is my absolute favorite
I've always wanted to make an Eggplant Curry, but fetl intimidated. Your recipe look super delicious and easy to follow, I'll make it for sure!
Yum! This looks delicious. Cannot wait to try it!
Looks like a colorful and flavorful dish!
Anjali @ Vegetarian Gastronomy
Yummy Uma!!! You probably know I LOVE these flavors...your masala spice mix sounds delicious! Great photographs!
Thank you Anjali:) I am glad that you liked it!
The Vegan 8
I love curry! This has so much flavor and so much deliciousness going on. I could use a whole bowl right now!
Thank you! I am glad that you liked it:)
Amy Katz from Veggies Save The Day
Looks delicious! I need to buy some eggplant.
Thank you Amy !
Linda and Alex @ Veganosity
I always love the spices in Indian food. I don't think there is anything quite as flavorful. This looks delicious.
Thank you Linda:)
Aimee | Wallflower Kitchen
Love aubergine! And I basically live on spicy curries during the winter, looks delicious 🙂
Thank you Aimee! For me winter= spicy;)
Your post reminded me that its been too long since I've had good Indian Food! I'll have to try making this soon.
Thanks:) let me know how it turns out!
Dixya @ Food, Pleasure, and Health
eggplants are my fav but i dont know how to prepare them..esp this masala version sounds sooo good.
Thank you Dixya!
Eggplant I make often but never like my pics so given up on it. Love the curry need only some jowar rotis with it. Yummm...
Kelly Page (@TastingPage)
This looks like a perfect dish to keep you warm as the temperatures drop!
It's good for all seasons:) Thank you!
Strength and Sunshine
Love anything with eggplant!