Long Green Brinjal - Side Dish

Brinjal as a side dish– another variety

My friend made this dish at her place when we went for lunch. You can use both the variety of brinjals for this.


Long Brinjal/Round Brinjal 2 (cut to strips)
Coconut 3 Tbsp
Turmeric ¼ Tsp
Mustard ½ Tsp
Curry Leaves 6-8
Green Chillies 3-4
Onion 2 (Cut to slices)
Oil 1 Tbsp


In a bowl, mix in the Brinjal, coconut, turmeric, onion, green chillies and salt. In a kadai, heat the oil and splutter the mustards and add in the curry leaves. Now add in the above mixture and cook uncovered till Brinjal is done. Serve as a side dish with rice.

Thoughts on “Brinjal as a side dish– another variety

  1. Eggplant curry looks delicious Shilpa. I’ve never had luck getting good, green brinjals here. I tried the Kurkuri bhindi recipe you posted and we liked it a lot. I made a mistake though and deepfried it on high heat so some were a bit uncooked.. but tasted very good. Thank you so much Shilpa.

    • Hi Petrea,
      Try with any variety eggplant, it does come out good…I have tried it with Green, purple and the white varieties.

    • Hi Carin, Thanks for the comment. Try making this and hope you might like it. The brinjal is cut into thin pieces here and along with coconut it tastes great when had with rice.

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