Brinjal Masala / Brinjal Curry / Baigan Masala

Well, I am not a great fan of Brinjal. But, since I have to cook nowadays, I try to make food little more interesting both by look and by taste. And, this recipe is easiest of all. 

Brinjal Curry

Before I start, just a small note, there are different types of brinjal and they are used in different recipes. For this recipe, I have used small brinjals. 

Time to prepare: 30 – 45 mins


  1. Small Brinjals / Eggplants 
  2. Onions
  3. Tomatoes
  4. Green chillies 
  5. Ginger
  6. Garlic cloves
  7. Turmeric powder
  8. Coriander powder
  9. Cumin powder
  10. Cumin
  11. Salt (as per the taste)
  12. Vegetable oil 

How to prepare:

  1. Cut Brinjals into “X” mark till the tip. (Make sure the brinjal is attached to its top portion)
  2. Add Salt and turmeric powder to the Brinjals and keep it aside.
  3. Chop onions (slightly big pieces will also do)
  4. Chop tomatoes (slightly big pieces will also do)
  5. Chop Green chillies
  6. Cut Ginger in 3-4 pieces
  7. Clean the Garlic cloves and cut it into two.
  8. Take a pan and put some oil in it. 
  9. Once the oil becomes hot, add cumin. Let the flavor of cumin come.
  10. Now add chopped onions, green chillies. Sauté it well. 
  11. Add Ginger and Garlic cloves. Cook this till the onions becomes little soft and translucent.
  12. Add chopped tomatoes in it. Mix it well.
  13. When the tomatoes and onions becomes mushy, add turmeric, red chilly, coriander and cumin powder. Mix everything well and cover the pan with a lid. 
  14. Add half a cup of water to the pan, mix it well and cover the pan with a lid.
  15. Keep checking the mixture in the pan at regular intervals. And keep mashing the mixture to make it somewhat smooth (optional)
  16. Once the mixture gets cooked well, keep it aside to cool down.
  17. Meanwhile, take another pan and put some oil in it. 
  18. Fry the Brinjals in that pan and keep it aside. 
  19. By this time the mixture must have come to room temperature. 
  20. Now put the mixture in a blender and blend it well. Add some water in the blender before blending. 
  21. Take a pan, put some oil in it and add this mixture. 
  22. Once the gravy starts thickening, you will see bubbles in it (I call these bubbles as Dhadkan – Heartbeat), add the fried brinjals to it.
  23. Check the salt in the gravy, if required add some. 
  24. Once the gravy becomes little thick, turn off the gas. 
  25. Serve hot with Steamed Rice / Poori / Chapati


  1. Cook on low to medium flame. 
  2. I have not added how much tablespoon what because these things vary from person to person. If you still need the exact amount of what has been added, then please mention in comment. 

Do let me know how did you like the recipe and how did you prepare.

Author: kashyapnimisha

Traveling | Photography | Food | Mandala Art | Personal Diary.

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