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4.88 from 8 votes

Brinjal masala

Brinjal masala for biryani, chapathi and other mild pulaos. A spicy side dish with brinjal, other masala powders, makes it really flavourful, tangy and spicy.
Prep Time10 mins
Cook Time20 mins
Servings: 4


  • 2 Brinjal Pulple white stripe variety
  • 1 Onion
  • 1 Tomato
  • 1 Green chilli
  • 1 tablespoon Tamarind paste
  • 2 teaspoon Sambar powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Red chilli powder
  • 1 tablespoon Coriander seeds powder heaped
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon Sugar
  • Salt - as needed

To temper

  • 3 tablespoon Oil
  • 1 Cinnamon small piece
  • 2 cardamom
  • 2 cloves
  • 1 star anise
  • 2 Biriyani leaves


  • Heat oil in kadai and add Biriyani leaves, cinnamon, cardamom, cloves, star anise. Roast for 30 secs.
  • Add sliced onion, slit chilli and fry until onion turns transparent.
  • In goes ginger garlic paste. Fry for 1 minute in medium flame.
  • Add chopped tomatoes, salt, sugar, all the masala powders. Cook until it turns soft, mushy and oil separates.
  • Add brinjal, each cut into 6-8 slices lengthwise, along with tamarind. Cook for 2 minutes covered.
  • Add 1 cup water and mix well. Again simmer for 8 minutes in medium flame. Stir occasionally.
  • Once brinjal is soft and oil floats on top, Switch off the heat garnish with coriander leaves.


  • I used purple brinjal with white stripes variety. Any variety can be used.
  • Don't skip sugar as it helps in balancing the taste.