Authentic Brinjal Recipe- Peanut & Niger Seed Masala- Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Recipe – Peanut & Niger Seed Masala – Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavourful brinjal (eggplant) dish made with a unique peanut and niger seed masala. This isn’t your everyday brinjal fry; it’s a taste of home, packed with rustic flavours and a lovely texture. I first learned this recipe from my aunt, and it’s been a family favourite ever since. It’s surprisingly easy to make and pairs beautifully with roti or rice. Let’s get cooking!

Why You’ll Love This Recipe

This brinjal recipe is a little different, and that’s what makes it special! The combination of peanuts and niger seeds (gurellu) creates a wonderfully nutty and aromatic masala. It’s a fantastic way to elevate simple brinjal into something truly delicious. Plus, it’s a relatively quick and easy dish, perfect for a weeknight meal. You’ll love how the flavours develop as it simmers – it’s seriously addictive!

Ingredients

Here’s what you’ll need to make this amazing brinjal masala:

• 2 tbsp peanut
• 2 tbsp gurellu (niger seeds)
• 2 tbsp dry coconut
• 1 tsp cumin
• 2 tsp coriander seeds
• 6 cloves garlic
• 5 red chilli pieces (adjust to your spice preference!)
• 2 inch ginger
• 1 cup coriander leaves
• ?? cup oil (I usually use around ¾ cup)
• 1 tsp mustard seeds
• 1 tsp cumin
• 1 pinch hing (asafoetida)
• 1 sliced onion
• Few curry leaves
• 3 sliced brinjal (eggplant)
• ?? tsp turmeric (about ½ tsp)
• 1 sliced tomato
• 1 tsp jaggery
• ?? tsp garam masala (about ½ tsp)
• 1.5 tsp salt (adjust to taste)
• 1.5 cup water

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavour:

• Gurellu (Niger Seeds): These tiny black seeds are the star of the show! They add a lovely nutty flavour and a slightly earthy aroma. You can usually find them in Indian grocery stores or online. Don’t skip these – they really make the dish!
• Dry Coconut: Using dry coconut (copra) gives a richer, more intense coconut flavour than fresh. If you can’t find it, you can use desiccated coconut, but the flavour won’t be quite the same.
• Hing (Asafoetida): A little goes a long way with hing! It adds a unique savoury flavour and aids digestion. It can have a strong smell, but don’t worry, it mellows out during cooking.
• Brinjal Varieties: Feel free to experiment with different types of brinjal. I love using the long, slender varieties, but round brinjals work well too. Each variety has a slightly different texture and flavour, so find your favourite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala. Dry roast the peanuts in a pan until they’re nice and crunchy.
2. Add the niger seeds, dry coconut, cumin, and coriander seeds to the pan. Roast until fragrant – you’ll smell that amazing aroma!
3. Let the roasted spices cool completely. Then, grind them in a grinder with the garlic, red chillies, ginger, and coriander leaves into a coarse powder. Don’t grind it too fine; a little texture is good. Set this masala aside.
4. Now, heat the oil in a kadai (or a deep pan) over medium heat. Add the mustard seeds and cumin. Once they start to splutter, add the sliced onion and curry leaves. Sauté until the onions soften and turn golden brown.
5. Add the sliced brinjal and turmeric powder, along with about ¾ tsp of salt. Sauté for about 2 minutes, then cover the pan and let it simmer for 5 minutes until the brinjal is partially cooked.
6. Stir in the sliced tomato and about ½ cup of water. Cover again and simmer for another 5 minutes, until the brinjal and tomatoes are soft and mushy.
7. Now for the magic! Mix in the prepared masala powder, jaggery, and the remaining ¾ tsp of salt. Add 1 cup of water, adjust the consistency to your liking, and bring to a boil. Let it simmer for about 5 minutes, allowing the flavours to meld together.
8. Finally, sprinkle in the garam masala, give it a good mix, and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the brinjal. Work in batches if necessary to ensure even cooking.
• Adjust the amount of chilli powder to suit your spice preference.
• The jaggery adds a subtle sweetness that balances the spice. Don’t skip it!
• Simmering the brinjal covered helps it cook through quickly and evenly.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Spice Level Adjustment: If you like it extra spicy, add a few more red chillies to the masala. For a milder flavour, reduce the number of chillies or remove the seeds.
• Festival Adaptations: This dish is often made during Ganesh Chaturthi as an offering and side dish. You can add a touch of coconut milk for extra richness during festivals. My grandmother always made a larger batch for the celebrations!

Serving Suggestions

This brinjal masala is best served hot with:

• Jowar roti (sorghum flatbread) – a classic pairing!
• Chapati (whole wheat flatbread)
• Steaming hot rice
• A side of yogurt (raita) to cool things down

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 flavours actually develop even more overnight!

FAQs

1. What is Gurellu/Niger Seed and where can I find it?

Gurellu, also known as niger seed, is a small black seed with a nutty flavour. You can find it in most Indian grocery stores, or online retailers specializing in Indian spices.

2. Can I use a different type of eggplant/brinjal in this recipe?

Absolutely! While I prefer the long, slender varieties, you can use any type of brinjal you like. Globe eggplants, Japanese eggplants, or even baby eggplants will work well.

3. How can I adjust the spice level of this dish?

Easily! Simply adjust the number of red chillies you use in the masala. Removing the seeds from the chillies will also reduce the heat.

4. What is the best type of roti to serve with this brinjal masala?

Jowar roti is a traditional pairing, but chapati (whole wheat flatbread) also works beautifully. You can even use missi roti (a mix of wheat and gram flour) for a different flavour.

5. Can this masala powder be made ahead of time and stored?

Yes, definitely! You can make a larger batch of the masala powder and store it in an airtight container at room temperature for up to a month. This is a great time-saver when you want to whip up this dish quickly.

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