Authentic Home-Style Brinjal MasalaVeg
Experience the bold flavors of this authentic Brinjal Masala Curry. This recipe features a aromatic, freshly ground spice blend of roasted dals, peppercorns, and vibrant Byadagi chillies, perfectly balancing heat and color. Tender brinjal pieces are simmered in a tangy tamarind-based gravy, creating a rich, savory dish that pairs wonderfully with steamed rice or warm chapatis. A perfect, simple, and wholesome choice for a flavorful lunch or dinner that never fails to satisfy.
Ingredients
For the Ground Masala:
1 tsp Oil
1 tsp Bengal Gram (Chana Dal)
1 tsp Black Gram (Urad Dal)
1 tsp Peppercorns
1 tsp Cumin Seeds
2 tsp Coriander Seeds
small Fenugreek Seeds
Byadagi Chillies 6 nos.
For the Brinjal Masala Curry:
750 g Brinjal
3 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
few Asafoetida Powder (Hing)
2 nos. Onion (roughly chopped)
few Curry Leaves
pinch Turmeric Powder
to taste Rock Salt
1 large Tomato (roughly chopped)
3 nos. Green Chilli (slit)
1 cup Tamarind Puree
1 cup Water
For garnishing Coriander Leaves (chopped)
Instructions
Step 1— Prepare the Ground Masala
1
Heat 1/2 teaspoon of oil in a pan over medium heat.
2
Add the chana dal, urad dal, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, and Byadagi chillies.
3
Roast these ingredients until they turn a golden brown color.
4
Turn off the heat and let the mixture cool completely.
5
Grind the roasted ingredients in a mixer jar until you have a fine powder. Set this aside.
Step 2— Prepare the Curry Base
1
Heat 3 tablespoons of oil in a wide kadai.
2
Add the mustard seeds and cumin seeds. Once the mustard seeds start splattering, add a pinch of asafoetida (hing) and two dried red chillies.
3
Add the chopped onions and sauté for about a minute until they soften.
4
Add the pounded garlic and curry leaves; continue to sauté until the garlic is fragrant.
5
Stir in a pinch of turmeric powder and the rock salt.
6
Add the chopped tomatoes and slit green chillies, cooking until the tomatoes become slightly mushy.
7
Add 1 teaspoon of your prepared masala powder to the base and mix well.
Step 3— Cook the Brinjal
1
Add the cleaned and cut brinjal pieces to the kadai and sauté for about 5 minutes.
2
Pour in the tamarind puree and mix thoroughly.
3
Add about 1/2 cup of water, cover the kadai with a lid, and let it cook on medium flame for 10 minutes.
Step 4— Finalize the Curry
1
Once the brinjals are tender, stir in the remaining ground masala powder.
2
Add a little more water if necessary to achieve your desired consistency.
3
Taste and adjust the salt if needed.
4
Cover the kadai again and cook for a final 5 minutes.
5
Turn off the stove, garnish with fresh chopped coriander leaves, and serve hot with rice or roti.
Nutrition Facts
4 servings per recipe
