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Brinjal Gosto

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  • Food Type: Vegan

Recipe Type

Chutneys, pickles & relishes

 Cuisine By Region


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  • Eggplant/Aubergine/Brinjal - 1 no, large size
  • Oil - 2 tablespoons
  • Cumin seeds - 1/2 teaspoon
  • Ginger garlic paste - 1 teaspoon
  • Green chillies - 2 nos, finely chopped
  • Onion - 1 no, large size, finely chopped
  • Tomato - 2 nos, medium size, finely chopped
  • Red chilli powder - 1 teaspoon
  • Coriander powder - 1 tablespoon
  • Garam masala - 1/8 teaspoon
  • Turmeric powder - a pinch
  • Salt - to taste
  • Coriander leaves - for garnishing
  • Water - 1/4 cup (Optional)


1) Wash and wipe the eggplant. Slightly coat it with oil.

2) Keep inside the microwave for 8 minutes.(If you have Gas stove, roast it directly over flame for few minutes turning all the sides). Meanwhile, chop onion and tomato.

3) After 8 minutes, Allow the eggplant to cool and peel the skin of it and roughly mash it well. Keep aside.

4) Heat oil in pan and add cumin seeds once it is hot.

5) When cumin seeds splutter, add ginger garlic paste and green chillies. Saute it for few minutes. Make sure not to burn the paste.

6) Add onion and saute till it becomes soft and translucent.

7) Add tomato and saute till it completely mashes.

8) Add red chilli powder, coriander powder, garam masala, salt and turmeric powder. Continue sauteing till the raw smell of masala goes off.

9) Add mashed eggplant (as said in step 3) and give a stir.

10) Add water if using. Mix well. Cover and cook for 10-15 minutes. Give a stir in between to avoid burning.

11) Now, open the lid and cook for 5 minutes or till the oil separated from the sides of the pan.

12) Garnish with coriander leaves and serve with roti/chapthi or rice.

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