Andhra Brinjal Curry

Preparing lunch is the most daunting task and the question, ‘what is to be cooked today’ is something that all housewives detest.

Time: 50 minutes


  • 200 gm cubed eggplant/ brinjal
  • 1 chopped onion
  • 1 tablespoon refined oil
  • 1 dash mustard seeds
  • 1/2 teaspoon ground garlic
  • 1/2 teaspoon ground poppy seeds
  • 1 clove
  • 1/2 tablespoon powdered jaggery
  • 1/2 teaspoon red chilli powder
  • 1 pinch powdered turmeric
  • 1/4 cup tamarind extract
  • 1/2 cup grated coconut
  • 1/2 teaspoon moong dal
  • 1/8 teaspoon asafoetida
  • 1/2 teaspoon coriander powder
  • 1/2 inch cinnamon stick
  • 1/2 teaspoon yoghurt (curd)
  • 2 pinches salt
  • 1/2 teaspoon ground sesame seeds
  • For Garnishing
  • 1 handful chopped coriander leaves


  • Heat oil in a pan over moderate flame. Fry the moong dal, mustard seeds, asafoetida with onions. Saute the
  • onions till they turn slightly pinkish in hue. Add ground garlic and fry. Keep stirring till the raw smell of the
  • garlic goes away.
  • Now add coriander powder and brinjals. Fry till the brinjals change colour. Cover the pan with a lid and allow it
  • to cook on low flame. Simmer till brinjals are soft. Add poppy seeds, cinnamon and cloves. Stir well.
  • After few minutes, add curd, jaggery and salt. Keep stirring. Add sesame seeds, turmeric powder, coconut, chilli
  • powder and cook for a few minutes. Now add tamarind pulp mixed with a little water. Simmer for 5 to 7
  • minutes with the lid on.
  • Once the curry is ready, transfer it to a serving bowl and garnish with coriander leaves. This delicious main
  • dish recipe goes well with naan and steamed rice. Serve hot.