A delectable dish made with eggplant and spices



Ready In:

30 minutes




  • 3 tbsp oil
  • 250 gms of Brinjal (baingan/vankaya)
  • ¼ tsp mustard seeds (Rai/avalu)
  • 1 cup onions(pyaaj/uligada) finely chopped
  • Few Curry leaves (curry patta/karivepaku)
  • Salt as needed
  • 1 tbsp ginger garlic paste (Adrak lahsun ka paste/ allam vellulli paste)
  • 1/2 tspn Garam Masala
  • 1/2 tspn coriander powder (Dhaniya powder/daniyala podi)
  • 1/2 tspn chilli powder (mirchi powder/karam podi)
  • 1/4 tspn Turmeric powder (haldi/pasupu)
  • Coriander (Dhaniya/kothimeera) Leaves for Garnish.
  • 3 tbsp peanuts ( moongphali, pallilu)
  • 2 tbsp sesame seeds ( til,nuvvulu)
  • 4 tbsp fresh coconut

Step by Step Instructions

  • Roast together, peanuts, sesame seeds, and grated coconut till light brown and blend with sufficient water to form a paste once it cools and set aside.
  • Heat oil in a pan and fry the brinjals till the skin turns dark. Then set them aside after removing them from the pan.
  • In the same pan, add mustard seeds, curry leaves, and onions and fry well till the mustard seeds splutter.
  • Add turmeric powder, chili powder, and garam masala and saute.
  • Then add the blended mixture of peanuts, sesame, and coconut and fry the entire mixture well. Then add the filtered tamarind paste.
  • When the oil begins separating in the curry, add the brinjals, mix well and cook further till the brinjal is cooked well. Add salt to taste.
  • The curry is ready to serve.
  • Garnish with fresh coriander leaves. 

Special instructions:

  • The brinjals are to be cut lengthwise, into 4 sections, leaving them still intact at the stalk.
  • Do not overcook the brinjal lest it may turn to paste consistency.