Tag Archives: brinjal


In spite of cooking such a variety, it is difficult to get my children to eat their quota of vegetables, especially my younger one. Was digging through the fridge to check what veggies I had so that I could try out something different. Stumbled upon an aubergine and some spinach. Wondered how a daal with these vegetables would taste? Nutritious without doubt, so enjoy! 😀

This is what you’ll need

Tur dal: 3/4cup

Masoor dal: 1/4cup

Bharta wala baingan (Purple aubergine): 1 (chopped)

Spinach: 2 cups (chopped)

Onions: 1 (big, chopped)

Tomatoes: 2 (chopped)

Ginger: 1/2″ piece (grated)

Garlic: 4 cloves (sliced)

Green chillies: 3 (slit)

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Mustard seeds: 1tsp

Cumin seeds: 1tsp

Red chillies: 2

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Pressure cook the daals together with a little salt and keep aside.

2. Heat the oil in a pan and season with the mustard seeds, cumin seeds and red chillies.

3. Add the ginger, garlic and once the garlic browns add the onions and green chillies.

4. Saute until the onions are translucent.

5. Add the spinach and once it cooks (around 2-3 minutes) add the aubergine.

6. After the aubergine is soft, add the tomatoes and cook until pulpy.

7. Add the turmeric powder and garam masala and fry for a minute.

8. Pour in the cooked dal and mix well until nice and smooth.

9. Check salt and bring to a boil. Don’t add too much water. The consistency should be slightly thick.

10. Serve hot with plain rice or chappatis.

Approximate preparation and cooking time: 35 minutes

Serves: 4


Another one of my amma’s recipes that she learnt when she was in college! I remember amma always telling me that the brinjal pickle she learnt to make in college was tasty. Somehow I never got around to making it.

Today was a quiet day, with not much of work to do around the house. Was going through the fridge and realised that there was some brinjal that needed to be used. Couldn’t think of a better dish to make than try out the pickle. Goes well as a bread filling too, apart from an accompaniment with rice and dal!

This is what you’ll need

Brinjal: 500gms

Red chillies: 60gms

Ginger: 60gms

Green chillies: 20

Coriander powder: 1tbsp

Garlic: 8 cloves

Sugar: 450gms

Vinegar: ¼ cup

Curry leaves: 10-12

Oil: ½ cup

Salt to taste

Let’s get cooking

1. Cut the brinjals into thin slices and keep in water. Slit the green chillies.

2. Grind half the garlic, red chillies and ginger to a fine paste using little vinegar.

3. Heat the oil in a pan. Add the curry leaves and coriander powder.

4. Add the ground paste, slit green chillies and the rest of the garlic.

5. When soft, drain the brinjal and add to this. Fry until soft.

6. Add the sugar, vinegar and salt. When it boils remove from flame.

7. Cool and serve.



This is what you’ll need

Small brinjals: ½ kg

Onions: 2

Coconut: 4tbsp

Peanuts: 4tbsp

Chilli powder: 1tsp

Turmeric powder: ½tsp

Coriander cumin powder: 1tsp

Jaggery: Lemon sized ball

Tamarind paste: 1tbsp

Mustard seeds: ½tsp

Salt to taste


Let’s get cooking

1. Slit the brinjals into four and keep in water.

2. Chop the onions and grind the coconut and peanuts separately.

3. Heat the oil. Add the mustard seeds and onions.

4. Sauté till transparent. Add the brinjal pieces and some water.

5. When half done, add the powdered masalas, ground coconut and peanuts.

6. Finally add the jaggery, tamarind paste and salt. Add water if required.

7. Serve garnished with coriander leaves.

Approximate preparation and cooking time: 30 minutes


This is what you’ll need

Brinjals: 500gms

Besan (gram flour): 4 heaped tbsp

Chilli powder: 1tsp

Turmeric powder: ½tsp

Coriander powder: 2tsp

Amchur (dry mango powder): ½tsp

Cumin seeds: 1tsp

Hing: ½tsp

Coriander leaves: Few

Salt to taste


Let’s get cooking

1. Wash the brinjals and first slit it upto the middle. Turn and slit again halfway.

2. Mix the besan, with ½tsp of oil and the rest of the powders.

3. Stuff this mixture in the brinjal, through both slits.

4. Heat oil in a pan and season with cumin seeds and hing.

5. Place the stuffed brinjals in the pan. Cover and cook on low heat for around 15 minutes on each side.

6. Garnish with coriander leaves and serve hot.

Approximate preparation and cooking time: 40 minutes

Dietician’s Note

Brinjals are a rich source of vitamins and minerals, including many antioxidants. Antioxidants help reduce the bad cholesterol so good for people with high cholesterol.

Brinjal is also an excellent source of dietary fibre, helps reduce constipation.

Brinjal is found to have compounds that control glucose absorption and have also been associated with reducing high blood pressure (hypertension).

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