Brinjal is a healthy and delicious vegetable that is often used in our kitchens. Also called egg plants or aubergines, there are more than 5 types of brinjals depending on their shape and size. Large sized brinjals are used to make baingan ka bharta while thin long brinjals are used for making khatte baingan while normal small ones are used to prepare sambar (toor dal curry). This recipe is another variation of khatte baingan that I have already posted in this blog. This dish is best served with Biryani but also goes well with with chapathi and rice.


200 gms thin long Brinjals 
4 tbsp oil
1 tsp cumin seeds
1 tsp black peppercorns
10 to 12 curry leaves
½ tsp sesame seeds
1 Onion thinly sliced
2 tsp garlic paste
2 tsp ginger paste
1 small lemon sized ball of tamarind
1 tsp coriander powder
1 tsp red chilli powder
1 tsp salt


  • First take the brinjals, remove the stem and cut each into 2 pieces.
  • Extract pulp from the tamarind and keep ready.
  • Heat oil in a pan and shallow fry the brinjals in 2 or 3 batches till they change colour and turn soft.
  • Transfer to a plate and keep ready.
  • To the same oil, add black peppers, cumin seeds and sauté for a few seconds till you get a nice aroma of cumin.
  • Next add sesame seeds, curry leaves and sliced onions.
  • Cook till onions turn soft.
  • Add ginger and garlic paste and sauté till the raw smell goes.
  • Now add red chilli powder, coriander powder and salt and mix well.
  • Add the tamarind pulp and bring to a boil. Add ¼ cup water if necessary.
  • Now add the fried brinjals and mix well.
  • Cook for a few minutes till the brinjals have well absorbed the juices and are perfectly cooked.
  • Serve hot with Biryani, Chicken 65 and raita.


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