Brinjal Curry


Brinjal CurryOne of the popular south indian curry dish often served as a side with rice and lentils. Very simple dish, requiring little basic ingredients and will be ready in minutes. (Egg plant curry / Brinjal masala / Vankaya curry) 

6 nos Brinjal (cut into small pieces and store in cold water)
2 nos Onion (diced)
1 no Tomato (diced)
1 no Green chilli
½ tsp Ginger garlic paste
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Asafoetida powder
1 tsp Red chilli powder
2 tsp Corrainder/dhania powder
¼ tsp Turmeric powder
6 nos Curry leaves
2 stks Corrainder leaves
½ tsp Salt (or to taste)
2 tbsp Oil


Cut brinjal into bite size pieces and put them in salted water, this will prevent discoloration.

Heat oil in shallow pan and toast mustard, cumin and asafoetida, until it splutters. Add onion, chillies and ginger garlic paste and saute until brown, now add chopped tomatoes and brinjal; cover with a lid and cook until slightly soft about 3 minutes ; add all dry masala powders like turmeric, red chilli powder, dhania powder and salt and stir to combine.

Fry until the oil seperates from the gravy, garnish with fresh curry and corrainder leaves.



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8 comments to Brinjal Curry

  • Sajna Aji

    It is Good…
    tasty, Easy to Prepare and Easy to Eat

  • Lakshmi Mani

    Quick&easy dish.Tried it today and came out really well.

  • deepthy

    deepthy rock

    Hai Mullai tried this recipe last week it was very good and excellent side dish combination for dal curries.thank u.

  • sathu

    I cant thank u enough… I tried this one and it was delicious…. All the smiles dedicated to you :)


  • Latha

    Hi Mrs Mullai, Tried this recipe yesterday for dinner,it was very very good,my husband doesn't like brinjals much,but he finished the whole bowl.thank you so much.

  • karthikshan

    Hi mullai,

    I tried this recipe and tasted it and came right away to your website to give comments…excellent recipe came out superb. Thanx for this wonderful website.

  • Mullai

    Hi visitor from Australia, kindly register or use a name. Here in this recipe, I have used small Indian brinjals. If you get Chinese Eggplant(small banana like brinjals), use 2. Do not use the big one(which looks like papaya), they taste very sour, doesn’t suit our Indian preparations. Any colour is fine, purple, green, pink or white, we get all these varieties here in USA.

  • Visitor

    Hi Mullai,
    what size of brinjals are you using for this recipe – in Australia we get ones about the size of small bananas or bigger size that is like a papaya! Would love to try your recipe if you could give me a rough weight guide.

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