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  •  Egg plant/ Brinjal- 1 large (u can use 5-6 evenly size small eggplants too)
  • Onion chopped- 1 medium size
  • Curry leaves a few
  • Sambar powder- 1tsp
  • Lemon juice- 1tsp ( u can add amchur powder or tamarind extract as per your requirement)
  • Red chilly powder- 1tsp
  • Turmeric powder- 1tsp
  • 1tblsp- white skinless split urad dal
  • Bharwa baingan masala- 1 tsp ( optinal)I had this masala with me so I used this in to my eggplant gravy
  • Salt

For masala paste

  • Coconut- 1tblsp
  • 1tsp cashews
  • 2 green chilles
  • 1-2 cloves of garlic
  • 1 medium size tomato- cut in to pieces
  • Chopped onion – 1tblsp
  • Cumin seeds- 1tsp

Procedure :- 

  • Cut the eggplants  into  small cubes (around 1 sq. Inch ).  Keep the cut pieces in water so that they will not turn black.
  • Grind the coconut, cashews, garlic cloves , cumin seeds , green chillies, tomatoes & onions in a fine paste.
  • Heat a pan. Add oil. when the oil is hot add mustard cumin seeds, when they splutter add urad dal & sauté till they turns light brown in color. Add onion & curry leaves. Sauté them till they turns light brown in colour. Add the cut brinjals. Cover & cook for 2-3 min. Then add the grinded masala, turmeric powder, chilli powder, sambar powder masala , bharwa baingan masala & salt. Mix well & cover for 5-7 min in low flame till eggplants become soft. Add lemon juice in to it. Garnish with coriander leaves. Yummy eggplant curry is ready to serve. Serve hot with rice/chapatti..for more recipes pls visit http://pran-oriya-recipies.blogspot.com