Authentic Brinjal Recipe- South Indian Eggplant with Tamarind & Hing

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Recipe – South Indian Eggplant with Tamarind & Hing

Introduction

Oh, brinjal! Or eggplant, as some of you might call it. It’s a humble vegetable, isn’t it? But honestly, when cooked right, it’s pure magic. This particular recipe is one I grew up with – a South Indian brinjal curry bursting with tangy tamarind, a hint of pungent hing (asafoetida), and a whole lot of flavour. I first made this on my own when I moved away from home, desperately trying to recreate my Amma’s cooking. It took a few tries, but I think I finally got it right! And now, I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any brinjal recipe. It’s a flavour bomb! The combination of the soft, melt-in-your-mouth brinjal with the tangy tamarind and the unique aroma of hing is simply irresistible. It’s relatively easy to make, perfect for a weeknight dinner, and pairs beautifully with rice, idli, or dosa. Plus, it’s a wonderfully comforting dish that always feels like home.

Ingredients

Here’s what you’ll need to make this delicious South Indian brinjal curry:

• 4 medium brinjal (eggplant)
• 3-4 green chillies
• 1 small gooseberry-sized tamarind
• 15 small onions
• 2 pinches asafoetida (hing)
• 1 tbsp cooking oil
• ¼ tsp mustard seeds
• ½ tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 1 fistful coriander leaves
• Salt as needed

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Hing/Asafoetida: Don’t skip this! It adds a unique umami flavour that’s essential to South Indian cooking. It can be a little strong, so start with a small pinch and adjust to your taste. You can find it at most Indian grocery stores, or online.
• Tamarind: Fresh tamarind gives the best flavour. Look for pods that are brittle and break easily. Soaking it in warm water helps extract all that lovely tanginess. If you can’t find fresh, tamarind paste is a good substitute (see FAQs).
• Brinjal Varieties: In South India, we often use the long, slender brinjal varieties for this curry. They have fewer seeds and a more delicate flavour. But any type of brinjal will work – just adjust cooking time accordingly. Globe eggplants are fine, but might need a little longer to cook.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop the brinjals into small, bite-sized pieces. Pop them into a bowl of water to prevent them from turning brown – this keeps them looking nice and bright. Slit the green chillies lengthwise and soak the tamarind in about a cup of warm water to soften it up and release its pulp.
2. Heat the oil in a pressure cooker over medium heat. Add the slit green chillies and sauté for a few seconds until fragrant. Then, toss in the chopped brinjals, a generous pinch of salt, and about ½ cup of water. Pressure cook for 2-3 whistles.
3. Once the pressure has released, carefully open the cooker. The brinjals should be soft and cooked through. Now, you can either mash them roughly with a ladle for a rustic texture, or blend them briefly for a smoother consistency – it’s totally up to you!
4. In a separate pan, heat a little more oil. Add the mustard seeds and let them splutter. Then, add the urad dal and chana dal and sauté until they turn golden brown. Toss in a handful of curry leaves and half a pinch of hing – the aroma is incredible!
5. Add the chopped small onions and sauté until they turn a lovely golden colour. This takes a bit of patience, but it’s worth it for the flavour.
6. Now, pour in the tamarind extract (strain it to remove any seeds or fibres) and about ½ cup of the water the brinjals cooked in. Add the remaining hing and salt to taste. Bring the gravy to a simmer and let it cook until the onions are soft and the flavours have melded together.
7. Finally, gently mix in the mashed brinjals. If the gravy is too thick, add a little more water to reach your desired consistency. Let it all simmer together for about 5 minutes, allowing the flavours to really come together.
8. Garnish generously with fresh coriander leaves. Serve hot with idli, dosa, or rice, and a drizzle of sesame oil if you’re feeling fancy!

Expert Tips

• Don’t overcrowd the pressure cooker. If you have a lot of brinjals, cook them in batches.
• Adjust the amount of green chillies to your spice preference.
• Taste the gravy before adding salt – tamarind can be quite sour, so you might not need much.

Variations

• My friend Priya adds a tablespoon of peanut powder to the gravy for extra richness. It’s delicious!
• For a richer flavour, you can add a teaspoon of sesame oil to the gravy while it’s simmering.
• My Amma sometimes adds a small piece of jaggery to balance the sourness of the tamarind.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use 1-2 green chillies, and remove the seeds before slitting.
• Spicy: Use 4-5 green chillies, and leave the seeds in. You can also add a pinch of red chilli powder to the gravy.

Festival Adaptations

This brinjal curry is a popular side dish during South Indian festivals like Pongal and Onam. It’s often served as part of a larger spread of vegetarian dishes.

Serving Suggestions

• Serve with steaming hot idli or dosa.
• Enjoy with a bowl of fluffy white rice.
• Pair with a side of papadums for extra crunch.
• A dollop of yogurt can cool down the spice if you prefer.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of brinjal (eggplant) works best for this recipe? Long, slender varieties are ideal, but any type will work.
• Can I use tamarind paste instead of whole tamarind? Yes, absolutely! Use about 2-3 tablespoons of tamarind paste, mixed with ½ cup of warm water.
• What is asafoetida (hing) and where can I find it? It’s a pungent spice used in Indian cooking. You can find it at Indian grocery stores or online.
• How can I adjust the sourness of the dish? Add a small piece of jaggery or a pinch of sugar to balance the sourness.
• Can this brinjal recipe be made without a pressure cooker? Yes, you can cook the brinjals in a pot on the stovetop. It will take longer – about 30-40 minutes – and you’ll need to add more water to prevent them from sticking.