Mangalorean Recipes

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Brinjal Curry Spicy

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Quantity Measure Ingredients Description:
200 Grams Brinjals - small round. Cut in four lengthwise
2 Tablespoon Cooking Oil Heat oil
1 Teaspoon Mustard Seed (Sarson) Seaon in hot oil
1 Teaspoon Jeera (Cumin Seeds) Seaon in hot oil
3 Medium Chillies Green  
2 Small Onions  
4 Nos. Pepper Corns  
5 Grams Tamarind Pulp  
1 Salt-Spoon Salt  
2 Teaspoon Methi - (Fenugreek) Powdered with Jeera
1 Teaspoon Turmeric Powder  


Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens. Serve hot with vegetable Pullao.

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