Authentic Brinjal Recipe- South Indian Style with Garlic & Sambar Powder

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Recipe – South Indian Style with Garlic & Sambar Powder

Introduction

Oh, brinjal! Or eggplant, as some call it. It’s a vegetable that often gets a bad rap, but honestly, when cooked right, it’s pure magic. This South Indian-style brinjal fry with garlic and sambar powder is a family favorite, and I’m so excited to share it with you. I first made this when I was trying to recreate my grandmother’s cooking, and it took a few tries to get it just right. But trust me, the effort is so worth it! It’s a flavour bomb – tangy, spicy, and utterly delicious.

Why You’ll Love This Recipe

This isn’t just any brinjal fry. It’s a little slice of South Indian comfort food. It’s relatively quick to make, packed with flavour, and goes perfectly with rice and dal. Plus, the combination of garlic, sambar powder, and the tempering spices is just… chef’s kiss. You’ll love how easily it comes together and how satisfying it is.

Ingredients

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

• 10 small brinjal (about 200-250g total)
• 12-14 garlic flakes
• 1 large onion
• 2 medium tomatoes
• 2 teaspoons sambar powder
• ?? teaspoon turmeric powder (about ¼ tsp)
• 1 teaspoon salt
• 1 tablespoon oil
• 1 tablespoon oil (for tempering)
• ?? teaspoon mustard seeds (about ½ tsp)
• 1 teaspoon urad dal (split black lentils)
• 2 teaspoons chana dal (split chickpeas)
• 1 sprig curry leaves

Ingredient Notes

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

• Brinjal: I prefer using the smaller, slender varieties of brinjal for this recipe. They have less bitterness and cook more evenly. You can find these at most Indian grocery stores.
• Sambar Powder: Sambar powder varies so much from region to region! Some are more tangy, others spicier. Feel free to use your favourite brand. If you’re feeling ambitious, you can even make your own!
• Curry Leaves: Fresh curry leaves are a must! They add such a beautiful aroma and flavour. Dried ones just don’t compare.
• Dual Oils: Using two separate oils – one for cooking and one for tempering – really elevates the flavour. The tempering oil gets infused with all those wonderful spices, creating a fragrant base for the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice the brinjals and onion lengthwise. Chop the tomatoes. Peel the garlic cloves and halve them if they’re large.
2. Now, boil the brinjals and garlic in water with salt, turmeric, and 1 teaspoon of sambar powder until they’re tender. Don’t overcook them – you want them to hold their shape! Drain, reserving about ½ cup of the cooking water.
3. Heat 1 tablespoon of oil in a pan. Add the mustard seeds, urad dal, chana dal, and curry leaves. Let them temper until the mustard seeds start to splutter and everything smells wonderfully fragrant.
4. Add the sliced onions and sauté until they become translucent. Then, add the chopped tomatoes, the remaining sambar powder, and salt. Cook until the tomatoes soften and break down.
5. Gently add the boiled brinjals and mix everything together. Cook on medium heat, drizzling a little oil occasionally, until the masala browns and the oil starts to separate. Stir minimally to allow the brinjals to crisp up evenly.
6. Serve hot with steamed rice or curd rice.

Expert Tips

• Don’t overcrowd the pan! This will steam the brinjals instead of frying them. Work in batches if necessary.
• Be patient with the tempering. It’s the foundation of the flavour, so make sure the spices are properly toasted.
• If the masala starts to stick to the pan, add a splash of the reserved brinjal water.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like it mild, reduce the sambar powder to 1 teaspoon. For a spicier kick, add a pinch of red chilli powder. My friend, Priya, loves to add a finely chopped green chilli too!
• Regional Variations: In Tamil Nadu, they often add a touch of tamarind paste for extra tang. In Andhra style, you might find a bit more red chilli powder.
• Festival Adaptations: During festivals, my family likes to add a sprinkle of roasted peanuts for a bit of crunch.

Serving Suggestions

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

• Steamed rice and a simple dal
• Curd rice (yogurt rice) – the coolness of the curd balances the spice beautifully
• Roti or chapati (Indian flatbreads)
• As a side dish with a South Indian thali (platter)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It won’t be quite as crispy, but still delicious!

FAQs

• What type of brinjal works best for this recipe? Smaller, slender varieties are ideal, as they have less bitterness.
• Can I make this recipe ahead of time? You can boil the brinjals ahead of time, but it’s best to assemble and cook the fry just before serving for optimal flavour and texture.
• How do I adjust the spice level? Reduce or increase the amount of sambar powder, or add a pinch of red chilli powder for extra heat.
• What is the best way to store leftover brinjal fry? Store in an airtight container in the refrigerator for up to 3 days.
• Can I use a different type of dal for tempering? You can experiment with toor dal (split pigeon peas) or moong dal (split yellow lentils), but urad and chana dal give it the most authentic flavour.