One of my favourite recipes for brinjal. If you happen to try this or any of my other recipes, please tag me on Instagram @simrun.chopra or Facebook and use the #nourishwithsim



  • 300 gms of small brinjal
  • 1 medium size onion
  • 10-12 leaves of curry leaves
  • 3-4 cloves of garlic
  • Red chilli powder and salt to taste
  • Pinch of whole jeera (cumin)
  • 13-14 pcs of methi dana (fenugreek seeds) 
  • 1 1/2 -2 tsp sugar / jaggery 
  • 1/4 level tsp powdered roasted jeera powder (cumin powder)
  • juice from 1/2 a big lime or use tamarind pulp 
  • 1tbsp oil




  • Cut the small brinjal into four without reaching the end
  • Rut the brinjal with salt and turmeric and keep aside 
  • Add the oil to a kadhai
  • Add the brinjal and cook till it becomes brown and soft 
  • Take out and keep aside 
  • While the brinjal is cooking, pound the garlic and grate the onion 
  • Add a little oil to the kadhai and add in the methi dana ( fenugreek seeds) 
  • Then add in the jeera seeds (cumin) 
  • Add the curry leaves and stir for a minute 
  • Then add in the grated onion and stir for a minute or two before adding the pounded garlic 
  • Cook the mixture till the onions become brown 
  • Add in a little water to get a paste consistency 
  • Add red chilli powder and salt based on your taste preference and give it a stir 
  • Add in the cooked brinjal and cover and let it cook further in the masala 
  • Once cooked add lime juice ( tamarind pulp ) and sugar (or jaggery) 
  • Add on the roasted jeera (cumin) powder, mix well and let it cook for a minute or two 
  • Serve hot with rice and a dal 



  • I prefer the taste of the tamarind pulp over the lime in this recipe
  • Adjust flavours to ensure it is slightly sweet and sour 
  • You can also use the long green brinjal for this recipe

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