Authentic Brinjal Recipe- Shallots & Coconut Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Recipe – Shallots & Coconut Indian Side Dish

Introduction

Oh, brinjal! Or eggplant, as some of you might know it. It’s a vegetable that gets a bad rap sometimes, but honestly, when cooked right, it’s just divine. This particular recipe is one I grew up with – a simple, flavourful side dish made with shallots and coconut. It’s a staple in many South Indian homes, and I’m so excited to share my version with you. It’s comforting, quick to make, and pairs beautifully with rice and roti. Trust me, even brinjal skeptics will be asking for seconds!

Why You’ll Love This Recipe

This brinjal recipe isn’t just delicious; it’s also incredibly easy to put together. It’s perfect for a weeknight meal when you want something flavorful without spending hours in the kitchen. The combination of the slightly sweet coconut, the pungent shallots, and the gentle heat of green chilies is just magical. Plus, it’s a fantastic way to use up any leftover brinjals you might have!

Ingredients

Here’s what you’ll need to make this delightful brinjal side dish:

• 2 cups brinjal (eggplant), cubed (about 300g)
• 12-15 shallots (small onions)
• 3-4 green chillies
• 1 small tomato, chopped
• 2 tbsp grated coconut (about 20g)
• ½ tsp cumin powder
• 1 tsp coriander powder
• ½ tsp jaggery, powdered (or sugar)
• ¼ tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tbsp oil
• Salt to taste

Ingredient Notes

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

• Shallots vs. Onions: I always prefer shallots in this recipe. They have a milder, slightly sweet flavour that complements the brinjal and coconut beautifully. If you absolutely can’t find shallots, you can use a small red onion, but reduce the quantity to about ½ cup chopped.
• Brinjal Varieties: There are so many types of brinjal! I love using the long, slender Indian varieties, but globe eggplants work perfectly well too. Just adjust the cooking time slightly depending on the type.
• Fresh Coconut is Key: Seriously, if you can get your hands on fresh coconut, do it! The flavour is so much brighter and more fragrant than dried coconut. If you must use dried, soak it in a little warm water for 10 minutes before using.
• Green Chillies: Adjust the number of green chillies to your spice preference. I like to use a mix of green chillies for a more complex flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the brinjal ready. Place the cubed brinjal in a pan with just a splash of water – about ¼ cup. Cover and cook until it’s tender, usually around 8-10 minutes. You want it soft, but not mushy. Once cooked, drain the water and set the brinjal aside.
2. Now, for the flavour base! In a blender, combine the shallots, green chillies, and grated coconut. Grind them into a smooth paste. Add a tiny bit of water if needed, but keep it thick.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready! Then, add the urad dal and sauté until it turns golden brown.
4. Add the chopped tomato to the pan and cook until it softens, about 3-4 minutes. Stir in the cumin and coriander powders and sauté for another minute until fragrant.
5. Time to bring it all together! Add the ground shallot-coconut paste to the pan and fry for 3-4 minutes, stirring constantly. This is where the magic happens – the aroma will fill your kitchen!
6. Add the cooked brinjal to the pan and mix well. Season with salt and powdered jaggery. Cook for another minute or two, allowing the flavours to meld. And that’s it! Serve hot with rice or roti.

Expert Tips

• Don’t overcrowd the pan when cooking the brinjal. Cook in batches if necessary to ensure even cooking.
• Keep stirring the paste while frying to prevent it from sticking to the bottom of the pan.
• A pinch of turmeric powder adds a lovely colour and subtle flavour.

Variations

• My Mom’s Touch: My mom always adds a handful of chopped curry leaves along with the mustard seeds for an extra layer of flavour.
• Potato Power: My friend loves adding diced potatoes along with the brinjal for a heartier dish.
• Tamarind Tang: A teaspoon of tamarind paste adds a lovely tanginess.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is processed without bone char (some brands use it).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

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

Festival Adaptations (Onam, Diwali side dish potential)

This brinjal dish is a wonderful addition to a festive spread! It’s often served as part of an Onam Sadhya (Kerala’s traditional vegetarian feast) and makes a lovely side dish for Diwali as well.

Serving Suggestions

• Serve hot with steamed rice and a dollop of ghee.
• Enjoy with roti or paratha.
• It also pairs well with a side of yogurt or 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) works best for this recipe?

Long, slender Indian varieties are ideal, but globe eggplants work well too.

Can I use coconut milk instead of grated coconut?

You can, but the flavour won’t be quite as intense. Use about ½ cup of coconut milk.

How can I adjust the spice level of this dish?

Adjust the number of green chillies or add a pinch of red chilli powder.

What is urad dal and where can I find it?

Urad dal is split black lentils. You can find it in Indian grocery stores or online.

Can this dish be made ahead of time?

You can prepare the paste ahead of time and store it in the refrigerator. However, it’s best to cook the brinjal and finish the dish just before serving.

Is jaggery essential, or can I substitute it with sugar?

Jaggery adds a unique flavour, but you can substitute it with sugar if needed. Use about ½ tsp of sugar.