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Brinjal with spicy gravy

Recipe by Mariya chauhan of Modasa, IN

Easy, tasty and mouth watering

Ingredients vegetarian 4 servings

    • 200g baby eggplants.
    • 2 onions, chopped.
    • 3 green chilies, chopped.
    • Few pepper corns.
    • 5g tamarind, soaked in hot water.
    • 1 tsp mustard seeds.
    • 1 tsp cumin seeds.
    • 2 tsp cumin-fenugreek powder.
    • 1 tsp turmeric.
    • 3 tbsp. oil.
    • Salt to taste.


    1. Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water.
    2. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes.
    3. Then add eggplants and fry for another 2 minutes.
    4. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens.
    5. Serve hot with vegetable pulao.