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Brinjal gravy recipe

Easy Brinjal gravy without tamarind and dal
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch
Cuisine: Indian, South Indian
Keyword: South indian gravy, South Indian lunch recipes
Servings: 4
Author: Jeyashri suresh


  • 4 small brinjals | kathrikkai
  • 2 cups rice washed water 2nd water
  • ½ tsp turmeric powder
  • Salt as needed
  • Oil 1 tsp
  • ½ tsp mustard seeds

To roast and grind

  • 1 tsp oil
  • 1 tbsp coriander seeds
  • 1 tbsp chana dal
  • 4 red chilis
  • ¼ cup coconut
  • 4 shallots | small onions


  • Wash the rice once very well.
  • Second time add2 cups of water and gently wash. Keep the water aside. We are going to use this water. We call this as arisi mandi.

Let’s roast the ingredients to grind.

  • In a pan add 1 tsp of oil and add the chana dal, coriander seeds, red chilis and shallots.
  • Roast well till the onion becomes translucent and the dal becomes golden brown.
  • Grind this along with ¼ cup of coconut into a smooth paste. Add little water while grinding
  • Keep this aside.
  • In a pan add oil and add the mustard seeds and curry leaves.
  • Once the mustard splutter, add the chopped brinjals to this.
  • Saute for a minute.
  • Now add the rice water | arisi mandi to this.
  • Add turmeric powder and salt.
  • Let this boil for 7-9 minutes till the brinjal becomes soft.
  • Now add the ground paste to this.
  • Mix well and boil this for 2 minutes.
  • If needed add little water to adjust the consistency.
  • Switch off the flame.
  • Brinjal gravy is ready.
  • You can pair this with hot rice and a spicy curry too.


  1. The washed rice water gives a creamy texture to the brinjal gravy.