Brinjal Curry, also known as Baingan Masala, is a rich and flavorful Hyderabadi-style dish made with tender diced brinjals (eggplants) simmered in a nutty, aromatic gravy of coconut, sesame seeds, and peanuts. This vegan and gluten-free curry offers a delicious blend of spiced, tangy, and slightly sweet flavors, making it a comforting and nutritious meal. If you have a love-hate relationship with brinjal, this recipe is likely to change your mind. A personal favorite and perfect for simple dinners, this aubergine curry comes together in just 30 minutes and pairs wonderfully with roti or rice.
About Brinjal Curry Recipe
If you knew of Hyderabadi cuisine by only the famous Bagara Baingan recipe that is essentially relished with a Biryani, then you were missing out on something.
As this Baingan Masala is another jewel from this cuisine, which is as delicious as its counterpart, if not more.
In fact, I have also teamed this particular Hyderabad special Brinjal Curry with my biryani or even pulao, and have totally loved the combination.
Since this unique recipe of Baingan Masala is not your ordinary eggplant curry that is usually made with a simple onion-tomato gravy and some spices.
While onions and tomatoes are a part of this Brinjal Curry, it is the ground mixture of white sesame seeds, peanuts, desiccated coconut, coriander seeds and cumin seeds that brings a lovely distinct flavor and body to the gravy.
These are definitely the key additions that fully develop the flavor profile of this particular preparation.
The quick addition of these simple ingredients makes all the difference in the flavor of this delightful Baingan Masala, which is also a classic specialty of the royal cuisine of Hyderabad.
‘Brinjal’ is nothing but ‘eggplant or aubergine’ and are also known as ‘baingan’ in Hindi. You can use any variety of small to medium-sized brinjal for this recipe of Brinjal Curry.
Avoid using the large variety of eggplant typically used for Baingan Bharta, as its spongy texture doesn’t hold up well in curries like this and can affect the overall taste and consistency of the dish.
I chose to use white brinjals. However, small to medium green or purple colored brinjals are just as good for this curry dish.
Inspired by my other similar recipe of Capsicum Masala, this Hyderabadi-style Baingan Masala has the traditional curry ingredients you would expect, with just a few changes to the masala gravy.
In addition to the ground mixture ingredients, brinjal, onion and tomatoes, other ingredients that are added in this recipe are ginger-garlic paste, green chilies and coriander leaves.
The ground spices that also lend this Brinjal Curry its boldness, color and heat are turmeric powder, Kashmiri red chili powder and garam masala powder.
You can adjust the quantity of these as well as the green chilies to adjust the spice level you want in this dish.
I recommend mopping up the complex flavors of this Baingan Masala with some Indian flatbreads like roti, naan, and other millet ones like bajra bhakri or jowar bhakri. My personal, quick and easy favorite is bread or pav (dinner rolls).
Step-by-Step Guide
How to Make Brinjal Curry
Soak brinjals
1. First, rinse and then quarter 200 grams (7 to 8 medium) brinjals or eggplant. Chose small or baby eggplants or medium-sized brinjals.
Soak the brinjal pieces in salt water. This method removes bitterness from brinjal, if any, and prevents their discoloration.
Note: Make sure you add about ½ teaspoon salt to the water before soaking the brinjal pieces.
Make Nuts & Seeds mixture
2. Next, add 2 tablespoons white sesame seeds and 3 tablespoons peanuts to a grinder/blender or spice-grinder.
3. Then, add 6 tablespoons desiccated coconut, ½ teaspoon coriander seeds and ½ teaspoon cumin seeds.
Tip: Replace coriander seeds with ½ teaspoon coriander powder and cumin seeds with ½ teaspoon cumin powder.
4. Now, grind the ingredients to a fine mixture. Set aside.
Tip: Grind at intervals for a few seconds and then stop. Do not grind for a long period, as this will releases oil from coconut, peanuts and sesame seeds, which you do not want at this step of the recipe.
Make Onion Tomato Masala
5. Next, heat 3 tablespoons oil in a heavy pan, kadai or skillet. Then, add ⅓ cup chopped onions.
Use any neutral oil, sunflower oil or peanut oil.
6. Stir and then begin to sauté the onions on medium-heat.
7. Continue to stir often and sauté the onions till they turn light golden.
8. Now, add 2 teaspoons ginger-garlic paste to the mixture.
For the paste, you can crush 1 inch of ginger and 5 to 6 medium garlic cloves in a mortar-pestle.
9. Mix and sauté for a few seconds or until the raw aroma of both the ginger and garlic goes away.
10. Reduce the heat to low and add the prepared nuts-seeds mixture.
11. On low heat, stir continuously and sauté the mixture until the powder becomes light golden and aromatic. Oil will also release from sides.
12. Continue sautéing the ground powder on low heat until it is light golden or for about 3 to 4 minutes.
Note: Cooking time will vary depending on the size and thickness of pan and intensity of heat.
13. Now, add ½ cup tightly packed, finely chopped tomatoes.
Note: A bit of tamarind or even lemon juice can be added, instead of tomatoes, if desired.
14. Then, mix very well and continue to sauté. If you see the masala mixture sticking to the pan, add a few splashes of water.
Mixing well, deglaze and remove any bits or pieces of the ingredients stuck on the pan. Continue to sauté.
15. Continue to sauté until the tomatoes soften. Then, add 1 chopped green chili and 1 tablespoon chopped coriander leaves.
16. Mix well.
Make Baingan Masala
17. Next, drain all the water from the brinjals and add to the masala base in the pan.
18. Then, mix and sauté the brinjals on low heat for a minute.
19. After that, add the following spice powders:
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder or sweet paprika
- ½ teaspoon garam masala powder
20. Again, mix well and sauté for another minute.
Cook Brinjal Curry
21. Now, add 1¼ to 1½ cups water.
22. Season with salt according to taste and mix.
23. Cover the pan with a lid.
25. Simmer on low to medium-low heat until the brinjals are cooked well and fork tender.
It will take about 12 to 15 minutes or more (depending on the variety and quality of brinjal) to get fully cooked.
Note: The brinjals should be tender but not mushy.
26. In between, check on the Brinjal Curry and give it a stir. If the gravy looks thick, you can add some more water.
27. Once the curry is cooked, you will see some oil floating on top. Turn off the heat and add 1 to 2 tablespoons chopped coriander leaves.
28. Mix one more time. Then, check the taste of the curry and if needed, add some more salt, red chili powder or garam masala powder.
29. Serve the Hyderabad style Brinjal Curry with your favorite Indian flatbread, biryani, pulao or any other simple rice-based dish.
Serving & Storage Suggestions
Brinjal Curry (Baingan Masala) pairs well with Indian breads like chapati, phulka, paratha, tandoori roti or even naan for a more indulgent meal.
Serving with Bajra Roti or Jowar Roti add a wholesome, rustic touch and makes for a traditional and comforting meal.
It also complements rice dishes such as steamed basmati rice, jeera rice, or peas pulao. Serve it with a side of cucumber or boondi raita, kachumber salad, papad, and a wedge of lemon to complete the meal with freshness and balance.
Store any leftover of this eggplant curry in an air-tight container for up to 2 to 3 days in the refrigerator. Reheat in a pan until warm or hot. Serve with your favorite sides as a nice, warm weeknight lunch or dinner.
Expert Tips
- Brinjal/eggplant (baingan): You can make this dish with any variety of small to medium-sized brinjals. Do not choose the large eggplant that is used to make baingan bharta or dishes like baba ganoush. Make sure the brinjals are fresh and not wilted. If there are too many seeds in the brinjal, then remove the seeds while chopping and discard them.
- Avoid too much bitterness: Brinjal or eggplant can have a very bitter taste. If you’re worried about this overpowering the curry, you can soak the brinjal pieces in salted water for at least an hour before cooking. This will draw out the extra moisture as well as bitterness.
- Blending or grinding nuts and seeds: Don’t over grind the nuts and seeds mixture. Grind at intervals, for a few seconds and then stop. Do not grind for a long period of time, as then oil will be released.
- Choice of fat: You can use peanut oil, sunflower oil or even any neutral flavored oil to cook this curry dish.
- Consistency: If the mixture starts sticking to the pan, then add some water and continue to sauté. You can have a slightly thick or a slightly thin consistency by adjusting the quantity of water in the curry.
- Substitutes: If you don’t have coriander seeds and cumin seeds, then use coriander powder and cumin powder instead. In place of tomatoes, you can even add some lemon juice or a bit of tamarind.
FAQs
Use small to medium-sized tender brinjals—purple, green, or striped varieties all work well. They should be fresh, firm, and not too seedy. It’s best to avoid large eggplants (the kind used for Baingan Bharta) as they tend to be spongy and do not soften well in curries like these.
These ingredients are key to the unique flavor and texture of the curry. However, if needed, you can slightly adjust the proportions or substitute with similar ingredients – for example, replace peanuts with cashews or use only coconut and sesame seeds for a nut-free version.
Yes, this brinjal curry is both vegan and gluten-free, as it contains no dairy or wheat-based ingredients.
Yes, you can absolutely make it a few hours ahead—letting it sit allows the flavors to develop and deepen beautifully. Warm it gently before serving, adding a splash of water if the curry has become too thick.
More Brinjal Curry Recipes To Try!
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Brinjal Curry Recipe (Hyderabadi Baingan Masala)
Brinjal Curry (Baingan Masala) is a flavorful Hyderabadi-style dish made with tender brinjals simmered in a rich, aromatic gravy of onions, tomatoes, coconut, peanuts, and sesame seeds together with spices and herbs. This vegan and gluten-free curry has a deliciously spiced, slightly nutty flavor and pairs beautifully with roti, naan, or rice. Perfect for a comforting weekday meal or a simple yet satisfying dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Prevent your screen from going dark while making the recipe
Preparation
Rinse and then quarter brinjals. Immerse the brinjal pieces in enough water in which ½ teaspoon salt has been added.
In a grinder jar take white sesame seeds, peanuts, desiccated coconut, coriander seeds and cumin seeds.
Grind to a fine powder. Grind at intervals for some seconds and then stop. Do not grind at a stretch as doing this will release oils from the nuts and seeds.
Making masala base
Heat oil in a heavy pan or kadai (wok) or skillet. Add the chopped onions.
Mix and then begin to sauté onions on a medium heat. Stirring often sauté onions until they turn light golden.
Next add the ginger-garlic paste and sauté for some seconds until the raw aroma of both ginger and garlic goes away.
Reduce the heat to low and add the finely ground sesame seeds, peanut and coconut mixture.
On a low to medium-low heat stirring non-stop sauté until the nuts and seeds mixture becomes light golden and aromatic. Oil will also release from sides.
Add finely chopped tomatoes.
Mix very well and continue to sauté. If the masala mixture starts sticking to pan then add a few splashes of water. Mix deglaze and continue to sauté.
Sauté until the tomatoes soften. Add chopped green chillies and chopped coriander leaves. Mix very well.
Drain all the water from the bowl and add the chopped brinjals. Mix and sauté brinjals for a minute on low heat.
Add turmeric powder, kashmiri red chilli powder and garam masala powder.
Again mix well and sauté for a minute.
Making brinjal curry
Add 1.25 to 1.5 cups water and season with salt as per taste. Combine and mix thoroughly.
Cover the pan with a lid.
On a low to medium-low heat simmer the curry until the brinjals are cooked well and tender.
In between do check the brinjal masala gravy and give a stir. If the gravy looks thick, add some water.
The brinjals have to be tender and cooked perfectly but not mushy. So do keep a check. Once the brinjal curry is cooked, you will see some oil floating on top.
It will take about 12 to 15 minutes for the brinjals to get cooked. Turn off the heat and add 1 to 2 tablespoons chopped coriander leaves.
Mix again. Check the taste of baingan masala and if required add some more salt or red chili powder or garam masala powder.
Serving suggestions
Enjoy brinjal curry with chapati or paratha, steamed rice, veg biryani or jeera rice, green peas pulao or saffron rice. It also pairs well with jowar or bajra roti.
You can also have the curry with bread or dinner rolls.
Storage
Store any leftover brinjal curry in an airtight container for up to 2 to 3 days in your refrigerator.
Reheat in a pan until warm or hot. Serve your leftovers with your favorite sides as a nice, warm weeknight lunch or dinner.
- Use small to medium sized brinjals: These kinds of eggplants are best suited in this curry. They have a nice soft texture when cooked and do not turn spongy like the larger eggplants.
- Remove bitterness: Soak the chopped brinjals in salted water for 15-20 minutes to remove their bitterness.
- Grind Fresh: Freshly ground coconut, peanuts, and sesame seeds enhance the flavor and texture.
- Adjust Spice Levels: Customize green chillies, chilli powder and garam masala to your heat and spice preference.
- Cook Gently: Allow brinjals to cook slowly in the curry for the best texture and softness.
- Nut-Free Option: Skip peanuts and add more coconut for a nut-free version.
Nutrition Facts
Brinjal Curry Recipe (Hyderabadi Baingan Masala)
Amount Per Serving
Calories 258 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Sodium 605mg26%
Potassium 327mg9%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 4g4%
Protein 5g10%
Vitamin A 258IU5%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 5mg6%
Vitamin E 5mg33%
Vitamin K 5µg5%
Calcium 64mg6%
Vitamin B9 (Folate) 37µg9%
Iron 2mg11%
Magnesium 54mg14%
Phosphorus 104mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Brinjal Curry recipe from the archives was first published on January 2018.
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