Authentic Brinjal Recipe- Sesame & Tamarind Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Recipe – Sesame & Tamarind Flavors

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – a vibrant and flavorful brinjal (eggplant) dish bursting with sesame and tamarind. It’s the kind of comfort food that instantly transports me back to my grandmother’s kitchen. This isn’t just a recipe; it’s a little piece of my heritage, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This brinjal recipe is special. It’s a beautiful balance of tangy tamarind, nutty sesame, and warm spices. The brinjals get wonderfully tender, almost melting in your mouth, while the sauce is rich and incredibly addictive. It’s a little bit of work, but trust me, the end result is so worth it. Plus, it’s a fantastic way to enjoy brinjals if you’re not usually a fan!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 teaspoons gingelly oil (or sesame oil)
• 250 grams small brinjals (about 10-12, depending on size)
• 3 tablespoons sesame oil
• 2 teaspoons chana dal (split chickpeas)
• 1 teaspoon urad dal (split black lentils)
• 1 tablespoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon black pepper
• 2 dry red chilies (adjust to your spice preference!)
• ½ teaspoon fenugreek seeds
• 2 teaspoons poppy seeds
• 5 tablespoons grated fresh coconut
• 1 tablespoon tamarind
• 1 cup hot water (for soaking tamarind)
• 1 cup water (for cooking)
• ½ teaspoon turmeric powder
• 1 teaspoon jaggery powder (optional, but recommended!)
• 2 pinches asafoetida (hing)
• 9-10 curry leaves
• Salt to taste

Ingredient Notes

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

• Gingelly Oil/Sesame Oil: This is key. Gingelly oil (also known as sesame oil) gives this dish its signature aroma and flavor. If you can’t find gingelly oil, regular sesame oil works well, but try to find a good quality, unrefined one.
• Tamarind: I prefer using tamarind pulp extracted from a block. It gives a more authentic flavor. But, you can absolutely use tamarind paste – just adjust the quantity to taste (start with 1-2 tablespoons).
• Regional Differences: Spice levels vary hugely across India! My family likes a good kick, but feel free to reduce the red chilies if you prefer a milder flavor.
• Brinjal Types: I love using small, round brinjals for this recipe. They cook quickly and absorb the flavors beautifully. But you can also use long, slender varieties – just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala paste. Heat 2 teaspoons of gingelly oil in a pan over medium heat. Add the chana dal and fry until golden brown. Then, add the urad dal and fry until light golden.
2. Now, add the coriander seeds, cumin seeds, black pepper, red chilies, fenugreek seeds, poppy seeds, and grated coconut. Fry for a few minutes until fragrant.
3. Remove from heat and let it cool completely. Once cooled, grind it into a smooth paste with a little water. Set aside.
4. Soak the tamarind in 1 cup of hot water for about 20-30 minutes. Once softened, extract the pulp, discarding the seeds and fibers.
5. While the tamarind is soaking, prepare the brinjals. Cut them into a cross shape, being careful not to cut all the way through – you want them to stay intact.
6. Heat 3 tablespoons of sesame oil in a large pan. Add the mustard seeds and let them crackle. Then, add the curry leaves and asafoetida.
7. Add the brinjals to the pan and sauté until they start to blister and soften slightly.
8. Add the turmeric powder, ground masala paste, tamarind pulp, 1 cup of water, and salt. Mix well.
9. Cover the pan and simmer for about 15-20 minutes, or until the brinjals are completely tender and the sauce has thickened.
10. Finally, stir in the jaggery powder (if using) for a touch of sweetness. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the brinjals. Work in batches if necessary.
• The key to tender brinjals is to cook them on medium-low heat.
• Taste and adjust the seasoning as you go. Tamarind can vary in tartness, so you might need to add more jaggery or salt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands contain wheat.
• Spice Level Adjustment: For a milder flavor, reduce the number of red chilies or remove the seeds. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Onam and Pongal in South India.
• Brinjal Type Variations: Feel free to experiment with different types of brinjals. Larger varieties will need a longer cooking time. My friend, Priya, loves making this with baby eggplants – they’re so cute!

Serving Suggestions

This brinjal recipe is best served hot with a generous portion of steamed rice. It also pairs beautifully with a side of dal and papadums. A simple yogurt raita can help balance the spice.

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

Let’s answer some common questions:

Q: What type of oil is best for this recipe?

A: Gingelly oil (sesame oil) is traditional and gives the best flavor. If you can’t find it, use a good quality sesame oil.

Q: Can I use pre-made tamarind paste?

A: Yes, absolutely! Start with 1-2 tablespoons and adjust to taste.

Q: How do I adjust the spice level?

A: Reduce the number of red chilies for a milder flavor, or add a pinch of cayenne pepper for extra heat.

Q: What is asafoetida and can I substitute it?

A: Asafoetida (hing) has a unique pungent aroma that adds depth to the dish. If you can’t find it, you can omit it, but it does contribute to the authentic flavor.

Q: Can this dish be made ahead of time?

A: Yes! You can make the masala paste and soak the tamarind a day in advance. This will save you time when you’re ready to cook.

Enjoy this recipe, and let me know what you think! I hope it brings a little bit of Indian sunshine to your kitchen.