Indian Eggplant Dip Recipe with step by step pictures. This Indian Eggplant Dip Recipe is a delicious side dish for roti, phulka or even consumed as dip.
Indian Eggplant Dip Recipe
Cooking with Brinjals are really easy because you can do a whole lot of stuffs with it. I have quite a few recipe in my blog. You can check it here. This is one of my favorite dish to have with piping hot rice or with hot roti specially phulkas. They taste divine. This is so easy to make also..It requires only simple ingredients. When brinjals are cooked in tamarind juice along with some spicy green chillies and onions, they turn into super delicious.
Ingredients for Indian Eggplant Dip Recipe
- Brinjal – ½ kg chopped finely
- Onion – 1 large finely chopped
- Green Chilli – 3 to 4 chopped
- Curry leaves – 1 spring
- Tamarind – 1 small lemon size
- Salt to taste
- Oil- 4 tblspn ( I used Indian Sesame Oil/ Nala Ennai / Gingelly Oil)
How to Make Eggplant Dip Recipe
- Take tamarind in a bowl and cover it with 2 cups of water. Let it soak for 5 mins. Now mix with your hand. Strain it and set it aside.
- Heat oil in a kadai. Add curry leaves and onions and fry till they turn transparent. It will take around 2 mins.
- Add green chillies and chopped up brinjals and mix well. Add salt and tamarind water and mix well.
- Bring it to a boil and cover and simmer for 15-20 mins.
- Now using the back of a spoon mash the brinjal till it form a very smooth and gets mushy.
- Now simmer this until all water evaporates and oil separates from this. Mix in between
- Serve with rice or roti.
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Indian Eggplant Dip Recipe
Indian Eggplant Dip Recipe with step by step pictures. This Indian Eggplant Dip Recipe is a delicious side dish for roti, phulka or even consumed as dip.
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Servings: 4 servings
Calories: 183kcal
Ingredients
- 500 grams Brinjal chopped finely
- 1 large Onion finely chopped
- 4 Green Chilli chopped
- 1 sprig Curry leaves
- 1 lemon Tamarind small lemon size
- Salt to taste
- 4 tbsp Oil I used Indian Sesame Oil/ Nala Ennai / Gingelly Oil
Instructions
- Take tamarind in a bowl and cover it with 2 cups of water. Let it soak for 5 mins. Now mix with your hand. Strain it and set it aside.
- Heat oil in a kadai. Add curry leaves and onions and fry till they turn transparent. It will take around 2 mins.
- Add green chillies and chopped up brinjals and mix well. Add salt and tamarind water and mix well.
- Bring it to a boil and cover and simmer for 15-20 mins.
- Now using the back of a spoon mash the brinjal till it form a very smooth and gets mushy.
- Now simmer this until all water evaporates and oil separates from this. Mix in between
- Serve with rice or roti.
Nutrition
Serving: 1servings | Calories: 183kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 154mg | Potassium: 343mg | Fiber: 6g | Sugar: 8g | Vitamin A: 48IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 0.4mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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Indian Eggplant Dip Recipe step by step pictures
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| take all your ingredients |
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| Chop up your brinjals and chillies |
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| take tamarind in a bowl and cover it with water. |
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| strain it and set aside |
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| Heat oil in a kadai. |
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| add curry leaves |
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| onions |
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| and saute for a min |
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| add brinjals |
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| and green chillies |
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| mix well |
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| add salt |
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| and tamarind water |
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| cover and simmer |
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| till it gets cooked. Press it with a spoon till it gets completely mushy |
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| cook it till oil separates |
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| Done |
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| Serve |
Sharmilee! :)
I like it with idlis..looks yum
Mélange
New recipe to me Aarthi..A very innovative idea with brinjal..Love to try.
Roshu
Super duper presentation!!!!!!
Lovely recipeee
Ramya
i have never had this...but looks creamy and yum
Hema
Superb, looks very tempting..
Aruna Manikandan
my fav..
love to have with hot idli's 🙂
zareena
mmmm... I love brinjals a lot, but my Husband is not so keen on this veggie 🙁 so its been ages I made something with brinjal
faseela
very yummy aarthi....lovely recipe
Tina
Glad to stop in and find a new way to prepare eggplants. I see that you used sesame oil here instead of regular, which is a good choice. Also I like your summer special slide show! Have a great day.
Tina
x
DivyaGCP
Love the dish.. Looks so yummy..
Hamaree Rasoi
Delicious and tempting brinjal kotsu.
Deepa
PriyaVaasu
Wow aarthi, is that a clay-pot? They add an extra taste to the dish. Brinjal kotsu an apt condiment for south-indian breakfast!!!
Sushma Mallya
Lovely recipe, this looks delicious!
Sumi
looks delicious..
maha
this looks very new n tasty.....awesome pics...nice presentation as always...
Maha;-)
maha
this looks very new n tasty.....awesome pics...nice presentation as always...
Maha;-)
Anu
Looks yum, usually i do with pongal. My eyes are in that clay pan that too with lid, looks nice
Nisha
bookmarked 🙂
Kai ruchi
A very detailed description and easy to follow. Nice recipe!
Rosita Vargas
ES UN PLATO DELICIOSO ME ENCANTAN LAS BERENJENAS,ABRAZOS HUGS,HUGS.
Asiya @ Chocolate & Chillies
Wonderful! Love the addition of tamarind!
RAKS KITCHEN
I love it with idly, yumm!
Aarthi
@StephenCTraditionally these eggplants are cooked mainly in tamarind that what gives that tangy flavour to it..if you cannot find tamarind over there, I would advice you to add couple of good sour tomatoes and cook the eggplants completely till it gets mushy and finish this dish with a good squeeze of lime juice..Though the colour will change a little, but it won't be a problem..Hope this helps..
Valarmathi Sanjeev
yummy recipe..... love to have with idlis.
Shilpakiran
i always wanted to do something different with brinjal ..thank u..so much ..for sharing ...let me try this
Chitra
Love to have with idly. yummy post.
Princy Vinoth
this looks yummy i love eggplant for they are so easy to cook.