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  • 1 cup of Brinjals (Baingan) (chopped in pieces)
  • cup Onion (chopped)
  • 4 Red Chillies (Lal Mirch) (or to taste)
  • A (2 inch) piece of Cinnamon Stick (Dal Cheeni)
  • 3 Peppercorns (Bari Ilaichi)
  • 4 Cloves (Loung)
  • tsp. Caraway Seeds (Shahi Zeera)
  • tsp. Coriander Seeds (Saabut Dhania)
  • tsp. Tamarind (Imli)
  • cup of Coconut (Khopra)
  • Salt (to taste)
  • 1 tsp. Cooking Oil


  1. Chop brinjal into big pieces and soak in water for 15 minutes. Discard the water, this step removes any bitterness from the brinjals(water becomes black after sometime).
  2. Heat 1 teaspoon of cooking oil and fry cloves, cinnamon, pepper, caraway seeds, coriander seeds and red chilies. Add cup onion and fry 'till they turn slightly brownish (Add a tiny bit of water if needed to prevent spices from burning and sticking). Add coconut and fry for 5 minutes on low heat.
  3. Cool to room temperature and grind to a smooth paste along with tamarind. Heat remaining oil and fry onion it turns brownish. Drain the water from brinjals and add them to the onion. Fry for 2 to 3 minutes.
  4. Add cup water and cook until brinjals are almost done. Add the ground masala, salt and cook for around 5 minutes or until well done.

Serving Suggestions: Serve hot with Plain Rice or Chapati Roti
Yield: 3 Servings
Preparation Time: 25 minutes
Degree of Difficulty: Medium
Recipe Category: Main Course Vegetarian
Recipe Ethnic Group: Pakistani
Recipe Requested by, Swarna Meenan (India)
Another Delicious Main Course Vegetarian Dish You Should Try - Karela Curry

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