BRINJAL MASALA

BRINJAL MASALA

In my opinion, brinjal can be wildcard vegetable. Some dishes made with brinjal are downright amazing. While, some are not so much. How can we pick a dish that will undoubtedly be a hit ? Look no further than this Brinjal Masala.

I had an excess of small brinjal and wanted to make something that can be served with rice, and chapathi. I found this simple and quick recipe for brinjal masala. The very next day, I tried it out, and it did not disappoint. While making stuffed brinjal is a lengthy and elaborate process, making this dish is not. Instead of stuffing the brinjal, we will simply be frying them for a while and adding it to a gravy. The gravy too is simple to make, and can be made with no special ingredients. We usually have rice for lunch, and chapathi for dinner. I made this in the morning and I was able to use it for dinner as well. Since it has both gravy and a good amount of vegetable, there’s no need to make rasam, sambhar or kuzhambu as well. Serve it hot with rice, and applam or any chips.

If you’d like to make stuffed brinjal instead, I’d recommend you to check out my recipe for the same.

BRINJAL MASALA

Brinjal masala made with tender brinjals gives a delicious side which goes well with rice and chapathi
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: South Indian
Keyword: Brinjal recipe without garlic, How to make Brinjal Masala?
Yield: 5 Persons
Author: SRIMATHI SUNDARARAMAN

Materials

  • 400 Grams Brinjals
  • 4 Tbsp Oil
  • 4 NOs Medium sized onions Finely chopped
  • 2 NOs Tomatoes Finely chopped
  • 2 Nos Bay leaf
  • 2 Nos Black Cardamom Badi ilaichi in Hindi
  • 1 Tsp cumin seeds
  • 1/2 Tsp Turmeric powder
  • 2 Tsp Chilli powder
  • 1 Tsp Coriander powder
  • 1 Tsp Cumin powder
  • 1 Tsp Garam masala
  • 1 Tbsp Roasted Peanut powder
  • 1 inch Ginger finely chopped
  • Salt as per taste

Instructions

  • Without removing the stem, slit the brinjals vertically without completely cutting it. Keep the brinjals dipped in water after cutting.
  • Heat 2 Tbsp oil in a kadai.
  • Fry the brinjals. Keep the kadai closed with a lid.
  • Stir in between and ensure that the brinjal is fried on all the sides. Take out the fried brinjals and keep it aside.
  • Check the quantity of remaining oil in the kadai. If necessary add some more oil to have atleast 2 tbsp of oil in the kadai. Keep the flame medium.
  • Add bay leaves, black cardamom and cumin seeds and saute for 30 seconds.
  • Now add the cut onions and saute till they become light brown.
  • Add ginger, mix well and saute for a minute. You can also substitute ginger with ginger garlic paste.
  • Now add turmeric powder, chilli powder, coriander powder, cumin powder and garam masala. Mix well and cook till the raw smell of the spices is gone.
  • Add the chopped tomatoes.
  • Mix well and keep the kadai closed with a lid. Cook for 7 to 8 minutes in low flame till the tomatoes become mushy.
  • Add peanut powder, mix well and cook for 2 to 3 minutes.
  • Add required salt and mix well.
  • Add 1 cup of water to get a gravy like consistency. Check the consistency and If required add more water.
  • Now add the fried brinjals. Ensure that all the brinjals are dipped properly in the gravy.
  • Keep the kadai closed with a lid and cook the brinjals in low flame for 15 minutes. After 15 minutes remove the lid and your Brinjal Masala is ready to be served.


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