South Indian brinjal stir-fry recipe – How to make brinjal stir-fry recipe – side dish for rice/rotis

South Indian brinjal stir-fry is a quick and a light dish made with brinjals and popular in South India.  It goes well with rotis as well as rice.  Brinjals are low in calories but rich in vitamins and fibre.  Freshly ground spices added to the vegetable makes it more tasty and delicious.  It is also healthy because very little oil is used for preparing this vegetable.  You can also have this vegetable mixed with rice.

Prep Time :  15 mins

Cook Time :  20 mins

Servings : 3 to 4 persons

South Indian cuisine


Brinjals or eggplants – 8 to 9 nos (medium sized)

Turmeric powder – 1/4 teaspoon

Few curry leaves

Salt to taste


Coriander seeds – 1 teaspoon

Urad dal – 1 teaspoon

Chana dal – 1 teaspoon

Whole red chillies – 2


Oil – 2 tablespoons

A pinch of asafetida or hing

Mustard seeds/rai – 1/2 teaspoon

Urad dal – 1/2 teaspoon


Wash the brinjals thoroughly.  Remove the ends of the brinjals and slice them vertically and immerse them in water.  Heat a pan on medium flame.  Add coriander seeds, urad dal, chana dal and red chillies.  Dry roast them till light golden brown in colour.  Switch off the flame.  Set them aside.

To the same pan, add oil.  Once the oil becomes hot, add hing, mustard seeds and urad dal.  Saute till the seeds stops spluttering and dal turns light brown in colour.  Add the chopped brinjals and curry leaves.

Add turmeric powder and salt.  Mix well.  Sprinkle few drops of water and cover the pan with a lid and cook on a low flame.

Meanwhile grind the roasted ingredients to a coarse powder.  Once the brinjals are cooked, add this ground powder and mix well.

Cook on a medium flame for another 2 minutes till the ground powder gets well blended with the vegetable.  Switch off the flame.  Serve hot with plain rice or with sambar rice.


You can add sambar powder instead of ground powder.

You can also add onions along with brinjals for this recipe.

Add red chilli powder if you prefer more spicy.



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