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brinjal curry recipe for rice | brinjal gravy | eggplant curry

A veg curry recipe cooked using brinjal pieces in onion tomato gravy commonly suitable to be eaten along with rice.
5 from 1 vote
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Curries
Cuisine South Indian
Servings 4
Calories 290 kcal


  • 2 tablespoon oil
  • 2 medium size onions finely sliced
  • 3 vertically slit green chillies
  • 3 to matoes finely chopped
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon ginger garlic paste
  • 10-12 brinjal/eggplant/baingan cut into small pieces
  • 1 cup water
  • 1 tablespoon methi leaves/fenugreek leaves optional
  • 1 tablespoon coriander leaves


  • Firstly, in a wok, add oil and heat it.
  • Into it, add sliced onions and saute for few seconds.
  • Add green chillies and cook until onions turn soft.
  • Into it add chopped tomatoes, mix up well.
  • Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix up well.
  • Saute until raw smell disappears.
  • Cook the masala until oil starts leaving the masala.
  • Add the eggplant pieces into the masala, mix up well.
  • Cook the eggplant for 5-10 minutes/until oil appears at the sides.
  • Add water, mix well.
  • Add methi leaves, coriander leaves.
  • Mix everything well and cook the whole curry until brinjal gets soft and cooked well.
  • When curry forms a thick gravy and is cooked well turn off the heat.
  • Serve the brinjal curry with rice.


1.In this recipe, to make brinjal curry, I have added methi leaves which really enhances the flavor of the dish however, it is totally optional to add and can be skipped.
2.Not adding methi leaves also gives us a flavorful brinjal gravy curry.


Nutrition Facts
brinjal curry recipe for rice | brinjal gravy | eggplant curry
Amount Per Serving
Calories 290
* Percent Daily Values are based on a 2000 calorie diet.