Authentic Brinjal Recipe- Indian Eggplant Stir-Fry with Peanuts

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Recipe – Indian Eggplant Stir-Fry with Peanuts

Introduction

Oh, brinjal! Or eggplant, as many of us call it. It’s one of those vegetables that gets a bad rap sometimes, but honestly, when cooked right, it’s amazing. This particular recipe is a family favorite – a simple, flavourful Indian stir-fry with peanuts that’s perfect with a steaming plate of rice and dal. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a staple ever since. It’s quick, easy, and seriously satisfying. You’ll be surprised how much flavour we can pack into such a humble vegetable!

Why You’ll Love This Recipe

This brinjal stir-fry is more than just a side dish; it’s a little burst of Indian flavour in every bite. It’s:

• Quick & Easy: Ready in under 30 minutes!
• Flavourful: A beautiful blend of spices, peanuts, and fresh curry leaves.
• Versatile: Goes perfectly with rice, roti, or even as part of a larger Indian thali.
• Comforting: It’s the kind of dish that just feels like home.

Ingredients

Here’s what you’ll need to make this delicious brinjal recipe:

• 250 grams brinjal (eggplant)
• 1.5-2 tablespoons oil
• 3 green chilies
• 1 sprig curry leaves
• 1 teaspoon ginger garlic paste
• 0.5 teaspoon salt (plus more to taste)
• 1.5 teaspoons lemon juice
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 0.125 teaspoon turmeric powder
• 0.5-0.75 teaspoon red chili powder (adjust to your spice preference)
• 0.5-0.75 teaspoon garam masala
• 3 tablespoons peanuts

Ingredient Notes

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

• Brinjal/Eggplant: In India, we have so many varieties of brinjal! Long, round, striped… they all work, but I prefer the long, slender ones for this recipe as they have fewer seeds.
• Curry Leaves: Seriously, don’t skip these! Fresh curry leaves are essential for that authentic South Indian flavour. You can find them at most Indian grocery stores. If you absolutely can’t find them, a tiny pinch of dried curry leaves will do in a pinch, but it won’t be the same.
• Garam Masala: This is a blend of warming spices – usually cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Every family has their own secret recipe! You can buy pre-made garam masala, or make your own for a truly special touch.
• Peanuts: They add a lovely crunch and nutty flavour. I like to dry roast them myself for extra flavour, but store-bought roasted peanuts work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the brinjal. Fill a bowl with 2 cups of water and add 0.5 teaspoon of salt. Chop the brinjal into 1-inch pieces and soak them in the salted water. This helps prevent them from turning brown and reduces bitterness.
2. Heat 1.5-2 tablespoons of oil in a pan over medium heat. Once hot, add 0.5 teaspoon of mustard seeds and 0.5 teaspoon of cumin seeds. Let them splutter – you’ll know they’re ready when they start to pop!
3. Add 1 teaspoon of ginger garlic paste and 3 chopped green chilies. Sauté for a minute or so until fragrant. You want to smell that lovely aroma!
4. Drain the brinjal and add it to the pan. Add 0.125 teaspoon of turmeric powder and another 0.5 teaspoon of salt. Stir-fry for about 3 minutes, until the brinjal starts to soften slightly.
5. Now, cover the pan and cook on low heat for about 8-10 minutes, stirring occasionally. The brinjal should be completely soft and cooked through.
6. If you’re using peanuts, now’s the time to prepare them. Dry roast 3 tablespoons of peanuts until golden brown and fragrant. Let them cool slightly, then crush them coarsely.
7. Add 1 sprig of curry leaves, the crushed peanuts, and 0.5-0.75 teaspoon of garam masala to the cooked brinjal. Mix well to combine.
8. Add 0.5-0.75 teaspoon of red chili powder (or more, if you like it spicy!). Fry for another 2-3 minutes, stirring constantly.
9. Finally, turn off the heat and add 1.5 teaspoons of lemon juice. Give it a good mix. And that’s it! Your brinjal stir-fry is ready to serve.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the brinjal in batches to ensure it cooks evenly.
• Stir frequently to prevent sticking and burning.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• My friend Priya adds a small diced tomato along with the ginger-garlic paste for a little extra sweetness and tang.
• For a richer flavour, you can add a tablespoon of yogurt along with the garam masala.
• My mom always used to add a pinch of asafoetida (hing) when tempering the spices – it adds a lovely savoury depth.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to 0.25 teaspoon or omit it altogether.
• Medium: Use 0.5 teaspoon of red chili powder.
• Hot: Use 0.75 teaspoon or more of red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations

This brinjal stir-fry is a wonderful side dish for festivals like Janmashtami and Diwali. It’s simple, flavourful, and pairs well with a variety of festive dishes.

Serving Suggestions

Serve this brinjal stir-fry hot with:

• Steaming rice
• Roti or paratha
• Dal (lentils)
• Yogurt (raita)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What type of brinjal/eggplant is best for this recipe?

Long, slender varieties are my favourite, but any type will work! Just adjust the cooking time accordingly.

How can I prevent the brinjal from absorbing too much oil?

Soaking the brinjal in salted water helps reduce its porosity. Also, don’t overcrowd the pan and stir-fry over medium-high heat.

Can I make this dish ahead of time?

You can prep the ingredients (chop the brinjal, measure out the spices) ahead of time. But it’s best to cook it just before serving for the best flavour and texture.

What is garam masala, and can I make my own?

Garam masala is a blend of warming spices. Yes, you can absolutely make your own! There are tons of recipes online.

Are there any other nuts that can be substituted for peanuts?

Cashews or almonds would also be delicious, though they’ll have a slightly different flavour profile.