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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


  • 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


  • 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.