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Brinjal Sabji


  • 8 small brinjals (baingan / eggplant)
  • 1/2 fresh coconut
  • 5 dry red chillies
  • 2 tsp coriander (dhania) seeds
  • a lemon size ball of tamarind (imli)
  • 1 tsp mustard seeds ( rai / sarson)
  • a few curry leaves (kadi patta)


Roast fresh coconut, dry red chillies and corinder seeds.

  • Cool and grind to a smooth paste by addind a little water and salt.
  • Noe slit the brinjals into 2, making sure that the stems are removed.
  • Now stuff the ground masala into the brinjals and keep aside.
  • Heat the kadai and put mustard seeds, when they splutter, add the kaddipatta and the brinjals and leftover masala if any.
  • Cover the kadai and cook on a low flame till the brinjals are tender.

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