Brinjal tomato curry (Eggplant & Tomato Curry)

Yet another, most simpler and easy version of making Brinjal curry.

The small eggplants /Brinjal is used in this.

It can be consumed with Rice, Dosa, Roti.

Diving into the recipe now.


Brinjal – 7 to 8 pieces.

Tomato purée -1/2 cup

Onion- 1 big

Turmeric powder- 1/2 teaspoon

Red chili powder- 2 teaspoon

Salt – as needed

Coriander powder- 1 teaspoon

Cumin powder- 1 teaspoon

Garlic powder- 3/4 teaspoon

Asafetida powder- 1/2 teaspoon

Mustard -3/4 teaspoon

Urad dal -1 teaspoon

Curry leaves – little

Oil- 3 teaspoon

Ghee-1 teaspoon


1. Wash and slice the Brinjal and cut them into half. Add them in water so they won’t turn dark in color. Then microwave them for just 5 to 6 minutes on high. Or you can also steam them.

2. In a pan add oil and to it add mustard, urad dal, curry leaves and the chopped onions. Sauté for a minute and then add the tomato purée. Later add the turmeric powder, chili powder, salt, coriander powder and cumin powder to it.

3. Mix them well and add the garlic powder too and cover with lid and cook that for 3 minutes.

4. Now add the microwaved/ steamed Brinjal to this purée and mix well. Cover the lid again and cook on low flame without burning the base. Once everything is mixed and cooked well, and the water in the purée has been removed with cooking roll them again and add a teaspoon of ghee and remove from flame.

Serve hot with rice and other items as I have mentioned.

You can also do your own version with ingredients and get the best result out of it.


The color in here is because of the canned tomato purée and red chili powder that I use.


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