Authentic Brinjal Recipe- Tamarind & Jaggery Flavored Eggplant

Last Updated on 3 months by Neha Deshmukh

Authentic Brinjal Recipe – Tamarind & Jaggery Flavored Eggplant

Introduction

Oh, brinjal! Or eggplant, as many call it. It’s a vegetable that often gets a bad rap, but honestly, when prepared right, it’s pure comfort food. This particular recipe – a tamarind and jaggery flavored brinjal dish – is one I grew up with. My grandmother used to make it, and the sweet, tangy, and slightly spicy flavors instantly transport me back to her kitchen. It’s a simple dish, but packed with flavor, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average brinjal fry! The combination of tamarind and jaggery creates a unique sweet and sour profile that’s incredibly addictive. It’s a wonderfully balanced dish – not too spicy, not too sweet, just right. Plus, it’s surprisingly easy to make, even on a busy weeknight. You’ll love how quickly it comes together and how satisfying it is.

Ingredients

Here’s what you’ll need to create this flavorful brinjal dish:

• 2 gulla/green brinjal/eggplant
• 2 green chillies
• 1 tbsp jaggery
• 2 tbsp tamarind pulp
• Salt to taste
• 1 tsp ghee
• 1 tbsp urad dal
• ½ tsp mustard seeds
• 2 sandige menasu/majjige menasu
• Few curry leaves
• Pinch of hing/asafoetida

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this recipe, so here are my little kitchen secrets:

Gulla/Green Brinjal (Eggplant) Varieties

Gulla brinjal is ideal for this recipe because of its tender flesh and fewer seeds. But don’t worry if you can’t find it! Any small, green eggplant will work. Look for ones that are firm and have smooth, shiny skin.

Tamarind Pulp: Quality and Preparation

Using good quality tamarind pulp makes a huge difference. I prefer using store-bought pulp for convenience, but you can absolutely make your own by soaking dried tamarind in warm water and extracting the pulp. Aim for a smooth, seedless pulp.

Jaggery: Types and Substitutions

Jaggery adds a lovely caramel-like sweetness. You can use any type of jaggery – dark or light – depending on your preference. If you don’t have jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same.

Sandige Menasu/Majjige Menasu: A Unique South Indian Spice

These dried red chillies are a key component of South Indian cuisine, adding a subtle fruity heat. They can be tricky to find outside of India, but you can sometimes find them in South Asian grocery stores. If you can’t find them, you can substitute with a pinch of Kashmiri chilli powder for color and mild heat.

Ghee: The Importance of Clarified Butter

Ghee adds a richness and aroma that’s essential to this dish. While you could use oil, ghee really takes it to the next level. It’s worth the extra effort!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the brinjals and remove the stalks. Then, cut them into 4-12 pieces, depending on their size. I like to keep them on the smaller side, as they cook faster.
2. Now, boil the brinjal pieces in salted water until they’re nice and soft – about 10-15 minutes. Don’t discard the cooking water! We’ll need it later.
3. Once the brinjal is cooked, let it cool slightly. Then, gently peel off the skin (it should come off easily) and remove any seeds if you prefer.
4. In a bowl, mash the cooked brinjal pulp. Add the tamarind pulp, jaggery, and salt. Mix well until everything is combined.
5. Chop the green chillies and add them to the brinjal mixture.
6. Time for the tempering! Heat the ghee in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, sandige menasu, curry leaves, and hing. Sauté for a minute or two until fragrant.
7. Pour the tempering over the brinjal mixture and mix well.
8. If the mixture seems too thick, add a little of the reserved cooking water until you reach your desired consistency.
9. Serve warm with a generous helping of steamed rice. It’s heavenly.

Expert Tips

• Don’t overcook the brinjal! You want it soft, but not mushy.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• The tempering is key to the flavor, so don’t rush it.

Variations

• My friend, Priya, loves adding a sprinkle of roasted peanuts for extra crunch. It’s a delicious addition!
• For a smokier flavor, you can roast the brinjal directly over a gas flame before boiling it. Just be careful not to burn it.
• My family sometimes adds a small piece of coconut to the mixture for a richer flavor.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

Adjust the number of green chillies to your liking. You can also remove the seeds from the chillies for a milder flavor.

Festival Adaptations (e.g., Ugadi, Onam)

This dish is often made during festivals like Ugadi and Onam as part of a traditional South Indian meal. It’s a wonderful way to celebrate with family and friends.

Serving Suggestions

This brinjal dish is best served warm with steamed rice and a side of rasam or yogurt. It also pairs well with roti or chapati.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is ‘Gulla Brinjal’ and where can I find it?

Gulla brinjal is a small, round, green eggplant commonly used in South Indian cuisine. You can find it at Indian grocery stores or farmers’ markets that carry a variety of eggplants.

Can I use dried tamarind instead of tamarind pulp?

Yes, absolutely! Soak about 20-25g of dried tamarind in 1 cup of warm water for 30 minutes. Then, extract the pulp and strain it to remove any seeds or fibers.

What is Sandige Menasu and is it essential to the recipe?

Sandige Menasu are dried red chillies with a unique fruity flavor. While they add a distinct taste, you can substitute with Kashmiri chilli powder if you can’t find them. The dish will still be delicious!

How can I adjust the sweetness of this dish?

Adjust the amount of jaggery to your liking. Start with 1 tablespoon and add more if you prefer a sweeter taste.

Can this brinjal preparation be made ahead of time?

You can prepare the brinjal mixture ahead of time and store it in the refrigerator. Just make the tempering right before serving to ensure it’s fresh and fragrant.