Roasted Baby Brinjal

The incredibly versatile brinjal works in everything from Italian to Asian recipes. Baby brinjals are my favorite. They are tender and tasty, stuffed or fried you can eat it along with rice or chapathi. Recently I picked few purple baby brinjals and wanted to prepare something spicy. This roasted baby brinjal recipe is incredibly easy to prepare.

Roasted baby brinjal


  • Baby brinjals- 12-15
  • Onion- 1 medium
  • Mustard seeds- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Turmeric powder- 1/2 tbs
  • Asafoetida- a pinch
  • Chopped coriander- 2 tbs for garnishing
  • Salt

Masala to grind:

  • Roasted peanuts- 3-4 tbs
  • Chopped ginger- 1 tbs
  • Coriander seeds- 1 tbs
  • Green chillies- 3-4 chopped


  1. Trim the stem and wash baby brinjals and slit them a little and soak in salt water.
  2. Now roast all the ingredients under masala to grind except peanuts (if you don’t have roasted peanuts then roast them separately before roasting other ingredients). Grind all the roasted ingredients coarsely with out adding water.
  3. Take a pan and add 2 tbs of olive oil and upon heating add mustard and cumin seeds. Let it splutter then add finely chopped onion and a generous pinch of asafoetida.
  4. Saute the onions for 2-3 minutes and now add eggplants taking out of salt water (do not add water) add turmeric powder and salt mix it well. Close the lid and let it cook, if you want sprinkle 2 tbs of water.
  5. Keep turning the brinjals now and then so the vegetable is completely cooked. Once it is softened add the ground masala and keep stirring it for 5 minutes.
  6. Garnish with coriander leaves and serve it hot with rice or chapathi.

Badane Gojju/ Brinjal Capsicum gravy in Tamarind

Brinjal is good for sambar, palya, gojju and many recipes. Today’s recipe is brinjal gojju (more than gojju it looks like palya). Recently I learned this recipe from one of my relatives. She is from Mysore so I think the recipe is in Mysore style. First time I tried this out and it came really well. She served it with Bisilebe bath, but I am sure you can have it with plain rice as well. There is lot of gravy but that settled down while taking the picture and now it looks more dry.

Brinjal capsicum gravy


Green long brinjal- 2

Green Chilly- 3-4

Capsicum- 1

Onion- 1

Tamarind- 1 lemon sized

Vangi Bath (Brinjal rice) powder  – 1 teaspoon

Tampering- Mustard, Urd dal, curry leaves


Take a deep pan and add a tablespoon of oil and when it heats add mustard, urd dal and curry leaves. Then add chopped brinjal, onion,green chillies and capsicum and fry well. Don’t let it burn or turn to brown, so keep on stirring. Once it is fried add vangi bath powder and tamarind water (almost a small cup) and close the lid and let it cook for 3-4 minutes ( if needed add a bit of water so that it doesn’t dry). Brinjal capsicum gravy is ready to be served with hot rice and sambar.