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4.50 from 2 votes

Easy brinjal sabzi

Easy brinjal sabzi for phulka, roti, flat breads, pulao too. Step by step pictures recipe.
Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 3


  • 1 brinjal (large variety) aubergine
  • 1 onion large
  • 3 tomatoes
  • ½ capsicum
  • 1 green chilli
  • 3 garlic cloves large variety
  • Salt as needed
  • Oil for shallow frying
  • Coriander leaves for garnish

Spice powders

  • ¼ teaspoon black pepper powder
  • ¼ teaspoon turmeric
  • ½ teaspoon red chilli powder
  • ½ teaspoon Sambar powder or use curry powder
  • ½ teaspoon garam masala
  • ¼ teaspoon roasted cumin seeds powder bhuna jeera


  • Chop onion, garlic and green chilli finely, capsicum, tomatoes roughly, brinjal into cubes. Make sure brinjal is not having any water.
  • Heat a pan with sufficient oil to shallow fry brinjal. Add cubed brinjal carefully.
  • Turn occasionally for even browning. Once golden in colour drain from oil, keep aside.
  • Heat 1 tablespoon oil in the pan and add garlic, green chilli, chopped onion together. Fry till onion turns soft.
  • Add chopped capsicum and fry for a minute.
  • In goes tomatoes, salt, pepper and other spice powders. Cook until tomatoes turn soft and mushy. Takes roughly 4 minutes.
  • Add fried brinjal, mix well. Cook covered for 3-4 minutes. Garnish with coriander leaves (I skipped as I had no stock).


  • Shallow frying gives great flavour to the brinjal. You can also use less oil and try.
  • The sabzi doesnt take oil, so use less for frying onion and others. I added more and was too oily I felt.