When it comes to Indian cuisine, there are countless ways to cook eggplant (brinjal) and make it a staple dish. One such popular variation is brinjal masala – a flavorful and spicy curry that combines the richness of eggplant with a blend of aromatic spices. Whether you’re a fan of bold flavors or prefer a milder taste, there’s something for everyone in this diverse collection of 18 Spicy Brinjal Masala Recipes from across India.
From creamy coconut-based curries to tangy tomato-based sauces, each recipe is a masterclass in balancing flavors and textures. The list includes a range of regional specialties, such as Andhra Gutti Vankaya Masala, Maharashtrian Bharli Vangi Masala, and Kerala Brinjal Masala Theeyal, alongside classic dishes like Punjabi Baingan Bharta Masala and Hyderabadi Bagara Baingan Masala.
In the following pages, we’ll take you on a culinary journey across India, exploring the unique flavors and techniques that make each of these brinjal masala recipes special. So, get ready to ignite your taste buds and discover new favorites!
Spicy Brinjal Masala with Coconut
This Spicy Brinjal Masala with Coconut is a popular Indian dish that combines the natural sweetness of eggplant with the creaminess of coconut and a kick of spices. The result is a flavorful and aromatic curry that’s perfect for serving with naan or rice.
Ingredients:
– 2 medium eggplants, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until softened.
2. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add eggplant and salt. Stir well and cook for 5 minutes or until the eggplant is tender.
4. Pour in coconut milk and stir to combine. Simmer for 5-7 minutes or until the sauce thickens slightly.
5. Garnish with cilantro leaves and serve over naan or rice.
Cooking Time: 20-25 minutes
Garlic Brinjal Masala Fry
This recipe takes the humble brinjal (eggplant) to new heights with a flavorful and aromatic garlic masala fry that’s sure to become a favorite.
Ingredients:
– 2 medium-sized eggplants, sliced into 1-inch thick rounds
– 4-5 cloves of garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add the minced garlic and sauté until fragrant (about 30 seconds).
3. Add the chopped onion and cook until translucent (about 2-3 minutes).
4. Add the cumin, coriander powder, and turmeric powder. Cook for 1 minute, stirring constantly.
5. Add the sliced eggplants and salt to taste. Stir well to coat with the spice mixture.
6. Cook for an additional 10-12 minutes or until the eggplants are tender and lightly browned.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 15-17 minutes
Chettinad Brinjal Masala Curry
A flavorful and aromatic curry originating from the Chettinad region of Tamil Nadu, this recipe combines the richness of roasted eggplant with a blend of spices.
Ingredients:
– 2 medium-sized brinjals (eggplants), cut into small pieces
– 2 medium onions, finely chopped
– 3 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons tomato puree
– 1 cup water or coconut milk (optional)
Instructions:
1. Heat oil in a pan over medium heat.
2. Add onions and sauté until they turn golden brown.
3. Add garlic, ginger, coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala powder. Sauté for 1 minute.
4. Add eggplant pieces and sauté for 5 minutes or until they are tender.
5. Add tomato puree and water or coconut milk (if using). Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
6. Season with salt to taste.
Cooking Time: 20-25 minutes
Andhra Gutti Vankaya Masala
Gutti Vankaya Masala, a popular Andhra Pradesh dish, is a flavorful and aromatic curry made with stuffed eggplants. This recipe is a classic representation of the authentic taste of the region.
Ingredients:
– 4-6 eggplants
– 1/2 cup oil
– 2-3 green chilies, finely chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup water
Instructions:
1. Preheat oil in a pan over medium heat.
2. Stuff each eggplant with a mixture of chopped green chilies, onion, garlic, cumin seeds, coriander powder, and turmeric powder.
3. Place the stuffed eggplants in the pan and cook for 10-12 minutes or until they are tender.
4. Add salt to taste and water to create a curry-like consistency.
5. Simmer for an additional 2-3 minutes before serving.
Cooking Time: 20-25 minutes
Maharashtrian Bharli Vangi Masala
This classic Maharashtrian dish is a flavorful and aromatic preparation of eggplant (vangi) stuffed with a blend of spices, onions, garlic, and peanuts. The Bharli Vangi Masala is a popular vegetarian dish that pairs well with steaming hot rice or roti.
Ingredients:
– 2 medium-sized eggplants
– 1/4 cup peanuts
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides.
3. Mix together peanuts, onion, garlic, cumin seeds, coriander seeds, turmeric powder, red chili powder, and salt.
4. Stuff each eggplant with the spice mixture, dividing it evenly among the two.
5. Heat oil in a pan over medium heat. Place the stuffed eggplants and cook for 2-3 minutes on each side, until they are lightly browned.
6. Transfer the eggplants to the oven and bake for 15-20 minutes, or until tender.
7. Serve hot with your choice of accompaniment.
Cooking Time: 25-30 minutes
Kerala Brinjal Masala Theeyal
Theeyal is a popular Kerala dish that showcases the rich flavors of roasted spices and coconut. This brinjal masala theeyal recipe combines tender eggplant with a tangy and spicy gravy, perfect for serving with rice or roti.
Ingredients:
– 2 large eggplants
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons coconut oil
– 1 cup grated coconut
– 1 cup water
– Fresh cilantro leaves, for garnish
Instructions:
1. Roast the eggplants over an open flame or in a preheated oven until charred and blistered.
2. Peel off the skin, chop into small pieces, and set aside.
3. Heat oil in a pan and sauté onions, garlic, and ginger until softened.
4. Add coriander powder, cumin powder, turmeric powder, and cayenne pepper. Cook for 1 minute.
5. Add the roasted eggplant, salt, and water. Simmer for 10-15 minutes or until the gravy thickens.
6. Stir in grated coconut and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Punjabi Baingan Bharta Masala
This classic North Indian recipe is a flavorful and spicy eggplant dish that’s perfect for any meal. Roasting the eggplants over an open flame gives them a smoky flavor, which pairs beautifully with the rich tomato-based masala.
Ingredients:
– 4 large eggplants
– 2 medium onions, finely chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 medium tomatoes, diced
– 2 tablespoons vegetable oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Roast the eggplants over an open flame or in a preheated oven at 400°F (200°C) for about 30-40 minutes, until charred and collapsed.
2. Scoop out the flesh and mash it with a fork.
3. Heat oil in a pan and sauté onions, garlic, cumin, coriander, garam masala, red chili powder, and turmeric until fragrant.
4. Add mashed eggplant, salt, and tomatoes to the pan. Mix well.
5. Simmer for 10-15 minutes or until the flavors meld together.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 45-60 minutes
Tamil Nadu Kathirikai Masala
A flavorful and aromatic spice blend that adds depth to a variety of dishes, this Tamil Nadu Kathirikai Masala is a staple in South Indian cuisine. Perfect for adding a burst of flavor to vegetables, meats, or even as a seasoning for rice.
Ingredients:
– 2 tablespoons coriander seeds
– 1 tablespoon cumin seeds
– 1 tablespoon fennel seeds
– 1/2 teaspoon mustard seeds
– 1/4 teaspoon fenugreek seeds (optional)
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
Instructions:
1. Dry roast the coriander seeds, cumin seeds, fennel seeds, and mustard seeds in a pan over medium heat until fragrant.
2. Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
3. Mix in the turmeric powder, red chili powder, and salt.
4. Store the Kathirikai Masala in an airtight container for up to 6 months.
Cooking Time: None required – this is a dry spice blend!
Hyderabadi Bagara Baingan Masala
Baingan masala is a popular Hyderabadi dish that pairs roasted eggplants with aromatic spices and nuts. This recipe combines the rich flavors of the region with the comfort of roasted vegetables, making it a perfect addition to any meal.
Ingredients:
– 2 large eggplants
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons poppy seeds
– 2 tablespoons chopped fresh cilantro (optional)
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants into 1-inch pieces and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until they are tender and lightly charred.
4. Heat oil in a pan over medium heat. Add onion, garlic, ginger paste, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder. Cook for 2-3 minutes, stirring frequently.
5. Add the roasted eggplants to the spice mixture and stir well.
6. Season with salt and lemon juice.
7. Garnish with poppy seeds and cilantro (if using).
8. Serve hot over basmati rice or with naan bread.
Cooking Time: 45-50 minutes
Gujarati Ringan Masala Nu Shaak
Ringan Masala Nu Shaak is a popular Gujarati dish that showcases the rich flavor of eggplants cooked in a spicy tomato-based sauce. This recipe is a perfect blend of sweet, sour, and spicy flavors that will leave you craving for more.
Ingredients:
– 2 medium-sized eggplants
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can of crushed tomatoes (14 oz)
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Cut the eggplants into small pieces and season with salt. Let it sit for 10-15 minutes to remove excess moisture.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions, garlic, and ground spices. Cook until the onions are translucent.
4. Add the eggplant pieces and cook for 5-7 minutes or until they start to soften.
5. Add crushed tomatoes, salt, and chili powder. Stir well and bring to a boil.
6. Reduce heat and let it simmer for 10-15 minutes or until the sauce has thickened and the eggplants are tender.
7. Garnish with fresh cilantro and serve with roti, naan, or rice.
Cooking Time: 30-40 minutes
Bengali Begun Bhaja Masala
This popular Bengali dish is a flavorful and aromatic preparation of eggplants in a spicy tomato-based sauce, perfect for serving with rice or roti. The combination of smoky eggplants and tangy spices will leave you craving for more!
Ingredients:
– 2 medium-sized eggplants
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons mustard oil or vegetable oil
– 2 medium-sized tomatoes, diced
– 1 tablespoon tomato puree
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants into 1-inch pieces and place them on a baking sheet lined with parchment paper.
3. Drizzle the oil over the eggplants and sprinkle with cumin seeds, turmeric powder, red chili powder, garam masala powder, and salt.
4. Roast the eggplants in the oven for 20-25 minutes or until they are tender and slightly charred.
5. Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
6. Add the garlic, tomatoes, and tomato puree to the pan. Cook for an additional 10-12 minutes or until the sauce thickens.
7. Add the roasted eggplants to the sauce and stir well.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 35-40 minutes
Karnataka Badane Ennegai Masala
Experience the authentic flavors of Karnataka with this aromatic spice blend recipe, perfect for adding a dash of magic to your dishes.
Ingredients:
– 2 tablespoons coriander seeds (dhania)
– 1 tablespoon cumin seeds (jeera)
– 1 tablespoon mustard seeds (rai)
– 1/2 teaspoon turmeric powder (haldi)
– 1/2 teaspoon red chili powder (lalach)
– 1/4 teaspoon asafoetida (heeng)
– Salt, to taste
– 2-3 whole dry red chilies, crushed or 1/4 teaspoon red pepper flakes
Instructions:
1. Dry roast the coriander seeds, cumin seeds, and mustard seeds in a small pan over medium heat until fragrant.
2. Grind the roasted spice mixture into a fine powder using a mortar and pestle or a coffee grinder.
3. Mix in the turmeric powder, red chili powder, asafoetida, and salt.
4. Add the crushed dry red chilies or red pepper flakes to the spice blend.
5. Store the masala in an airtight container for up to 6 months.
Cooking Time: None, as this is a spice blend recipe.
Goan Brinjal Masala Recheado
A classic Goan recipe that combines the smoky flavor of roasted eggplant with a rich, spicy masala filling. This dish is a staple in many Goan households and is often served as a side or used as a filling for sandwiches.
Ingredients:
– 2 large eggplants
– 1/4 cup recheado masala powder (available at Indian grocery stores)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until they are tender and slightly charred.
4. In a pan, heat oil over medium heat. Add the chopped onion, minced garlic, cumin, and salt. Cook until the onion is translucent.
5. Add the recheado masala powder to the pan and cook for 1-2 minutes, stirring constantly.
6. Remove the eggplants from the oven and let them cool slightly. Scoop out the flesh, leaving a shell about 1/4 inch thick.
7. Stuff each eggplant half with the masala mixture and serve.
Cooking Time: 45-50 minutes
Rajasthani Baingan Masala Sabzi
This classic Rajasthani dish is a flavorful and aromatic vegetable curry made with roasted eggplant, a blend of spices, and a hint of garlic. Perfect for serving with naan or rice.
Ingredients:
– 2 medium-sized eggplants
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon garam masala powder
– 1/2 teaspoon amchur powder (dried mango powder)
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Roast the eggplants over an open flame or in a preheated oven at 400°F (200°C) until charred and soft.
2. Peel the skin off the roasted eggplant and chop it into small pieces.
3. Heat oil in a pan and sauté the chopped onion, minced garlic, cumin seeds, coriander powder, garam masala powder, and amchur powder until the aroma is released.
4. Add the chopped eggplant to the pan and season with salt.
5. Simmer for 10-15 minutes or until the flavors have melded together.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Bihari Baigan Chokha Masala
This popular Bihari dish is a flavorful and aromatic eggplant preparation, cooked with onions, garlic, and a blend of spices. It’s a perfect accompaniment to any meal or can be served as a side dish.
Ingredients:
– 2 large eggplants
– 1 medium onion, finely chopped
– 3 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2-3 green chilies, finely chopped (optional)
– Fresh cilantro, for garnish
Instructions:
1. Roast the eggplants over an open flame or in a preheated oven at 400°F (200°C) for about 30 minutes, or until the skin is charred and blistered.
2. Peel the eggplants and mash them coarsely.
3. Heat oil in a pan and sauté the onions until they’re translucent.
4. Add garlic, cumin seeds, coriander powder, turmeric powder, and salt. Cook for 1 minute.
5. Add the mashed eggplant and green chilies (if using). Mix well.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: Approximately 45 minutes.
Odia Baigana Bhaja Masala
Baigana Bhaja is a popular Odia snack that combines the crunch of fried vegetables with the pungency of spices. This recipe brings together the best of both worlds, perfect for those who love a flavorful and spicy treat.
Ingredients:
– 1 cup mixed vegetables (carrots, potatoes, cauliflower, and onions)
– 2 tablespoons mustard oil
– 1 teaspoon fennel seeds
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Peel and cut the vegetables into bite-sized pieces.
2. Heat oil in a deep frying pan over medium heat. Add fennel seeds and cumin seeds; let them sizzle for 10 seconds.
3. Add the mixed vegetables and sauté until they are slightly tender, about 5 minutes.
4. Add turmeric powder, red chili powder, and salt. Mix well.
5. Reduce heat to low and simmer for an additional 2-3 minutes or until the vegetables are cooked through.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 15-20 minutes
Assamese Bengena Pitika Masala
This Assamese-inspired recipe is a flavorful and aromatic dish that combines the tender taste of eggplant with a blend of spices, perfect for a quick weeknight dinner.
Ingredients:
– 2 medium-sized eggplants
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon cumin powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons mustard oil or vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Cut the eggplants into 1-inch pieces and set aside.
2. Heat oil in a pan over medium heat. Add onions and cook until they turn golden brown (3-4 minutes).
3. Add minced garlic, grated ginger, cumin powder, turmeric powder, and red chili powder. Cook for another minute, stirring constantly.
4. Add the eggplant pieces and stir well to coat with the spice mixture.
5. Reduce heat to low, cover, and simmer for 15-20 minutes or until the eggplants are tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 25 minutes
Kashmiri Dum Aloo Baingan Masala
A rich and flavorful vegetarian dish that combines the comfort of a hearty curry with the subtle sweetness of roasted eggplant. This recipe is a perfect blend of spices and textures that will leave you craving for more.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– 1 tablespoon ghee or vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the eggplant slices in the oven for 30 minutes, or until they are tender and lightly caramelized.
3. In a pan, heat ghee or oil over medium heat. Add cumin, coriander, cinnamon, cardamom, turmeric, and chili powder. Cook for 1 minute.
4. Add onion and garlic to the pan and cook until the onion is translucent.
5. Add roasted eggplant slices to the pan and stir well.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 45 minutes
Summary
Get ready to ignite your taste buds with these 18 spicy brinjal masala recipes! From classic Indian dishes like Chettinad Brinjal Masala Curry and Punjabi Baingan Bharta Masala, to regional specialties like Andhra Gutti Vankaya Masala and Gujarati Ringan Masala Nu Shaak, this collection has something for every spice lover. Explore the diverse flavors of brinjal (eggplant) as it’s cooked with coconut, garlic, and a variety of spices in these mouth-watering recipes.