Roasted Brinjal Recipe – Tamarind & Mustard Seed Flavors

Last Updated on 4 months by Neha Deshmukh

Roasted Brinjal Recipe – Tamarind & Mustard Seed Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Roasted Brinjal (Eggplant) dish bursting with tangy tamarind and the warm, nutty flavors of mustard seeds and urad dal. It’s a little smoky, a little spicy, and completely addictive. I first made this when I was trying to recreate a dish my neighbour aunty used to make, and after a few tries, I think I got pretty close! It’s a fantastic side dish that goes with everything from simple rice to elaborate thalis.

Why You’ll Love This Recipe

This isn’t your average brinjal recipe. Roasting the eggplant over an open flame gives it a beautiful smoky flavour that you just can’t get any other way. The tamarind paste adds a lovely tanginess, balanced by the earthy spices. It’s relatively quick to make, and the result is a flavour explosion that’s sure to impress. Plus, it’s a great way to use up those gorgeous green brinjals you find at the market!

Ingredients

Here’s what you’ll need to make this delicious Roasted Brinjal:

• 1 large green brinjal (about 250-300g)
• 1 tbsp tamarind paste
• ½ tsp mustard seeds
• ¾ tsp cumin seeds
• 10 curry leaves
• ½ tsp urad dal (split black gram)
• 1 large onion, chopped
• 3 green chillies, chopped (adjust to your spice preference!)
• 1 tsp chopped ginger
• 1 tbsp oil
• Salt to taste
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients!

• Tamarind Paste: This is essential for that signature tangy flavour. You can find it at most Indian grocery stores. It’s a little sour, a little sweet, and adds so much depth.
• Urad Dal: Also known as split black gram, urad dal adds a lovely nutty flavour and helps bind the dish together. If you can’t find it, you can substitute with chana dal (split chickpeas), but the flavour will be slightly different.
• Brinjal/Eggplant Varieties: In India, we have so many different types of brinjals! Long, slender ones, round ones, even striped ones. This recipe works best with the long, green variety, but feel free to experiment with what you can find. Just adjust the roasting time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to roast the brinjal. Place your brinjal directly over an open flame (gas stove is perfect!). Turn it occasionally until the skin is completely charred and the flesh is tender. This usually takes about 10-15 minutes. Don’t worry about the char – that’s where all the flavour is!
2. Once cooled enough to handle, peel off the charred skin. It should come off easily. Then, mash the roasted flesh with a fork.
3. Add the tamarind paste and salt to the mashed brinjal and mix well. Set this aside.
4. Now for the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
5. Next, add the cumin seeds and urad dal. Sauté for a few seconds until the dal turns golden brown and fragrant.
6. Add the curry leaves, chopped onions, ginger, and green chillies. Sauté until the onions soften and turn translucent, about 5-7 minutes.
7. Finally, add the mashed brinjal mixture to the pan. Cook for 3-4 minutes, stirring constantly, until everything is well combined and heated through.
8. Garnish with fresh coriander leaves and serve warm!

Expert Tips

• Don’t be afraid of the flame! Roasting over an open flame is the key to that smoky flavour. Just keep turning the brinjal to prevent it from burning unevenly.
• Taste as you go! Adjust the amount of salt and green chillies to your liking.
• A little patience goes a long way. Let the spices bloom in the hot oil – that’s where the magic happens.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind paste doesn’t contain any hidden ingredients.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the number of green chillies or remove the seeds before chopping. My friend, Priya, actually prefers to add a pinch of red chilli powder instead for a more even heat.
• South Indian Festival Adaptations: During festivals like Pongal, some families add a small amount of grated coconut to this dish for extra richness.

Serving Suggestions

This Roasted Brinjal is incredibly versatile. Here are a few ideas:

• Serve it with a simple bowl of steamed rice.
• Pair it with rotis or parathas for a complete meal.
• It’s a fantastic side dish for South Indian thalis.
• My family loves it with a dollop of yogurt on the side to cool things down.

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 before serving.

FAQs

• What type of brinjal/eggplant works best for roasting? Long, green brinjals are ideal, but you can use other varieties too. Adjust the roasting time as needed.
• Can I use pre-made tamarind pulp instead of paste? Yes, you can! Use about 2 tablespoons of tamarind pulp and mix it with a little warm water to create a paste-like consistency.
• How do I roast the brinjal if I don’t have an open flame? You can roast it in the oven at 200°C (400°F) for about 30-40 minutes, turning halfway through. It won’t have quite the same smoky flavour, but it will still be delicious.
• What is Urad Dal and can it be substituted? Urad dal is split black gram. You can substitute with chana dal, but the flavour will be slightly different.
• How can I adjust the level of smokiness in this dish? The longer you roast the brinjal over the flame, the smokier it will be. Just be careful not to burn it!