Brinjal Gravy
A rich, tangy, and aromatic South Indian curry featuring baby brinjals simmered in a freshly ground spice paste of lentils, coconut, and sesame seeds. It's a classic side dish for rice.
For 4 servings
Prepare Brinjal and Tamarind
- In a small bowl, soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze well to extract the pulp, then strain the liquid and discard the solids.
- Wash the baby brinjals and pat them dry. Make a '+' shaped slit from the bottom up to three-quarters of the way, keeping the stem intact.
- Place the slit brinjals in a bowl of salted water to prevent discoloration while you prepare the masala.
Roast and Grind Masala Paste
- Heat a dry pan over low-medium heat. Add chana dal, urad dal, coriander seeds, fenugreek seeds, and dry red chilies. Dry roast for 2-3 minutes until they turn light golden and aromatic.
- Add the white sesame seeds and roast for another 30 seconds until they begin to pop.
- Add the grated coconut and roast for 1 minute until fragrant. Turn off the heat and allow the mixture to cool completely.
- Transfer the cooled spices to a grinder jar. Add a few tablespoons of water and grind to a smooth, thick paste.
Shallow-Fry Brinjals
- Heat 2 tablespoons of gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Drain the brinjals and pat them completely dry. Carefully add them to the hot oil.
- Shallow-fry for 5-7 minutes, turning occasionally, until the skin is blistered and they are about 70% cooked. Remove them from the pan and set aside.
Prepare Gravy Base (Tadka)
- In the same pan, add the remaining 2 tablespoons of gingelly oil.
- Once hot, add the mustard seeds and let them splutter. Add the curry leaves and asafoetida, and sauté for a few seconds.
- Add the finely chopped onion and crushed garlic. Sauté for 3-4 minutes until the onion becomes soft and translucent.
- Add the chopped tomato and cook for 4-5 minutes until it turns soft and mushy.
Combine and Simmer
- Lower the heat and add the turmeric powder and sambar powder. Sauté for one minute.
- Add the ground masala paste and cook for 3-4 minutes, stirring continuously, until it becomes fragrant and oil begins to separate from the sides.
- Pour in the tamarind extract and 2 cups of water. Add salt and jaggery, and stir well to combine.
- Bring the gravy to a gentle boil. Carefully place the fried brinjals into the gravy.
- Cover the pan and simmer on low heat for 10-12 minutes, or until the brinjals are tender and the gravy has thickened to your desired consistency. You will see a layer of oil floating on top.
Garnish and Serve
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Let the curry rest for 10 minutes before serving to allow the flavors to meld.
- Serve hot with steamed rice, idli, or dosa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use small, tender brinjals for the best texture and flavor.
- 2Roast all spices on a low flame to prevent them from burning, which can make the gravy bitter.
- 3Using gingelly (sesame) oil is key to achieving the authentic South Indian flavor of this dish.
- 4The gravy thickens as it cools. Adjust with a little hot water if needed before serving.
- 5Don't skip the jaggery; it perfectly balances the tanginess of the tamarind and the spice from the chilies.
- 6This curry tastes even better the next day as the brinjals absorb more of the gravy's flavor.
Adapt it for your goals.
With Peanuts
Add 2 tablespoons of roasted peanuts along with the other spices while grinding the masala for a richer, nuttier flavor and thicker gravy.
Different VegetablesDifferent Vegetables
This gravy base works wonderfully with other vegetables like okra (bhindi), drumsticks, or shallots (sambar onions).
No Onion/GarlicNo Onion/Garlic
For a sattvic version, you can omit the onion and garlic. The gravy will still be flavorful due to the rich spice paste.
Creamier TextureCreamier Texture
For a creamier finish, you can grind 5-6 soaked cashews along with the coconut and spices.
Why this is on our healthy list.
Rich in Fiber
Brinjals are an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Anti-Inflammatory Properties
Spices like turmeric and coriander, along with antioxidants in brinjal, possess anti-inflammatory properties that can help reduce chronic inflammation in the body.
Heart-Healthy Fats
The use of gingelly (sesame) oil provides monounsaturated and polyunsaturated fats, which are beneficial for cardiovascular health by helping to manage cholesterol levels.
Plant-Based Nutrition
This dish is entirely plant-based, offering a wealth of vitamins, minerals, and phytonutrients from vegetables, lentils, and seeds, contributing to overall wellness.
Frequently asked questions
One serving of Brinjal Gravy (approximately 325g) contains around 280-320 calories. The majority of the calories come from the gingelly oil, coconut, and lentils used in the masala paste.