Brinjal Curry – Tamil Style

Brinjal curry

Brinjal Curry Recipe 

Ingredients (Serves 3)

1. Indian eggplant – 3 – 4 (I used 4 Indian eggplants)

2. Oil – 1.5 tbsp

3. Mustard seeds – 1/4 tsp

    Urad dal – 1/2 tsp

    Chana dal – 1/2 tsp

4. Onion – 3/4 cup, thinly sliced

5. Turmeric powder – 1/2 tsp

6. Sambar powder – 1 tsp or to taste

7. Salt – To taste


1. Cut eggplant into thin slices and set aside.

2. Heat oil in a non-stick pan. Splutter mustard seeds and fry urad dal, chana dal and dry red chilies. When they turn golden, add sliced onion. Saute until onion turns soft. Add brinjal pieces, turmeric powder, enough salt and mix well. Sprinkle little water and cover and cook for 5 – 6 minutes, at medium-low heat, stirring in between. When its 3/4th done, add sambar powder. Mix well and cook for 4 – 5 minutes stirring occasionally until slightly roasted and done. You can roast it for a few more minutes, if you want. This is an extremely tasty side-dish for rice. We had it with Kerala rice, beetroot pachadi, horse gram thoran and moru curry.

Recipe Courtesy – Saraswathi Srinivasan

Brinjal curry - Tamilian Style

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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1 comment

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  • Hi Maya, this one came out very well and was super yummy. Only thing, i think i overcooked the brinjals and they were a little mashed up. 🙁

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