Authentic Brinjal Recipe- Peanut & Coconut Masala Curry

Last Updated on 6 months ago by Neha Deshmukh

Authentic Brinjal Recipe – Peanut & Coconut Masala Curry

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – a vibrant and flavorful brinjal (eggplant) curry made with a rich peanut and coconut masala. It’s the kind of dish my grandmother used to make, and honestly, it always feels like a warm hug in a bowl. This isn’t just any brinjal curry; it’s a taste of home, packed with incredible flavors and textures.

Why You’ll Love This Recipe

This brinjal curry is seriously special. The combination of the slightly bitter brinjal with the sweet coconut, crunchy peanuts, and tangy tamarind is just chef’s kiss. It’s a little bit of work, but trust me, the end result is absolutely worth it. Plus, it’s a fantastic way to enjoy brinjals if you’re not usually a fan – the masala completely transforms them! It’s perfect for a comforting weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 tablespoons oil
• 2 teaspoons cumin seeds
• 2 teaspoons mustard seeds
• ½ teaspoon fenugreek seeds
• 5-6 dried red chillies
• 7-8 curry leaves
• 8-10 brinjals, slit into a + form
• 1 tablespoon ginger-garlic paste
• Salt to taste
• 2 teaspoons red chilli powder
• ½ teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 tomato
• 1 large lemon size tamarind, extracted pulp
• 1 tablespoon coriander leaves, for garnish
• 1 tablespoon peanuts
• 1 tablespoon desiccated coconut pieces
• 1 tablespoon sesame seeds
• 2 medium onions, sliced

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Peanuts & Coconut: These are the stars! They add a wonderful texture and sweetness that balances the brinjal perfectly. Don’t skimp on toasting them – it really brings out their flavor.
• Brinjal Varieties: You can use any type of brinjal you like. I prefer the long, slender Indian varieties, but globe brinjals work well too. Just make sure they’re firm and have smooth skin.
• Tamarind Pulp: Tamarind is key for that signature tangy flavor. Freshly extracted pulp is best, but if you can’t find it, you can use tamarind concentrate (see FAQs for details).
• Spice Level: Feel free to adjust the red chilli powder to your liking. I like a good kick, but you can reduce it for a milder curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the brinjals into a ‘+’ shape. This helps them cook evenly and absorb all that delicious masala. Then, soak them in salt water for about 15-20 minutes. This prevents them from discoloring and reduces any bitterness.
2. While the brinjals are soaking, let’s prepare the masala. Dry roast the peanuts, coconut, and sesame seeds separately until golden brown and fragrant. Let them cool completely.
3. Next, roast the sliced onions in a pan with a little oil until they’re beautifully golden. Once cooled, grind all the roasted ingredients (peanuts, coconut, sesame seeds, and onions) into a fine paste. Set this aside – it’s the heart of our curry!
4. Now, heat oil in a pot. Add the cumin seeds, mustard seeds, fenugreek seeds, dried red chillies, and curry leaves. Let them crackle and sizzle – that’s where the magic begins!
5. Add the soaked and drained brinjals to the pot and fry them until their color changes. Then, stir in the ginger-garlic paste and sauté for about 2 minutes until fragrant.
6. Time for the masala! Mix the prepared peanut-coconut paste into the brinjals. Add salt, red chilli powder, turmeric powder, and coriander powder. Cook, stirring frequently, until the oil starts to separate from the masala – this is a sign that it’s cooked through.
7. Finally, add the tamarind pulp, chopped tomato, and enough water to create a gravy. Bring it to a simmer and cook until the gravy thickens and the oil surfaces again.
8. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pot when frying the brinjals. Work in batches if necessary to ensure they brown evenly.
• Be patient when grinding the masala paste. You want it to be as smooth as possible for the best texture.
• Adjust the amount of water based on your preferred gravy consistency.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind pulp source to ensure it doesn’t contain any animal products.
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds an extra teaspoon of red chilli powder and a few green chillies. Feel free to experiment!
• Regional Variations:
  • Andhra Style: Add a tablespoon of Andhra chilli powder for an extra fiery kick.
  • Tamil Nadu Style: Include a pinch of asafoetida (hing) with the spices for a unique flavor.

Serving Suggestions

This brinjal curry is incredibly versatile. It’s fantastic with:

• Steaming hot biryani
• Warm roti or paratha
• Fluffy white rice
• A side of cooling yogurt (raita)

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. The flavors actually develop even more overnight!

FAQs

Q: What type of brinjals work best for this recipe?

A: Honestly, any type will do! But I find the long, slender Indian varieties or globe brinjals work particularly well.

Q: Can I use tamarind concentrate instead of pulp?

A: Yes, absolutely! Use about 2-3 tablespoons of tamarind concentrate mixed with ½ cup of warm water. Adjust to taste.

Q: How can I adjust the spice level?

A: Simply reduce or increase the amount of red chilli powder. You can also add a pinch of cayenne pepper for extra heat.

Q: What is the purpose of soaking the brinjals in salt water?

A: Soaking helps prevent discoloration and removes some of the bitterness from the brinjals.

Q: Can this curry be made ahead of time?

A: Yes! The flavors actually meld together beautifully if you make it a day in advance. Just reheat gently before serving.

Enjoy this delicious and authentic brinjal curry! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!