Brinjal pepper fry is a popular South Indian dish that combines the earthy flavor of brinjal with the bold spiciness of black pepper. This dish is typically made by sautéing sliced brinjal in a mix of spices and aromatics, including black pepper, cumin, turmeric, and curry leaves. The result is a delicious and flavorful side dish that pairs well with rice or roti. Enjoy the unique combination of flavors in this brinjal pepper fry!
Brinjal Pepper Fry
4
servings10
minutes20
minutesSavor the robust flavors of South India with this enticing brinjal pepper fry recipe. Sautéed in fragrant spices, it serves as an ideal side dish!
Ingredients
Brinjal – 4 Nos (Medium)
Onion – 1 No
Tomato – 1 No
Garlic flakes – 4 to 5 Nos
Fresh ginger – a small piece
Curry leaves – few
Sambar powder – 1 teaspoon
Pepper powder – 2 teaspoons
Salt – 1 teaspoon
Turmeric powder – a pinch
Oil – 4 tablespoons
Mustard – 1/2 teaspoon
Jeera – 1 teaspoon
Directions
- Finely chop the onion, ginger, garlic, and tomatoes.
- Cut the brinjal into medium-sized pieces.
- Heat oil in a kadai and add mustard seeds. Once the mustard seeds pop, add jeera and fry briefly.
- Add the chopped onions and sauté for a while.
- Then, incorporate curry leaves, garlic, and ginger and continue to fry.
- Mix in the tomatoes and brinjal, adding a sprinkle of water.
- Cover with a lid and simmer until the brinjal softens. (If the brinjal is fresh and tender, additional water is not necessary.) Maintain a low flame.
- Stir in sambar powder, turmeric, and salt. Fry everything together for a few more seconds.
- Lastly, add pepper powder to taste and combine well.
- Adjust the quantity of pepper powder to suit your preference.
Thank you for this wonderful recipe.. added red capsicum also.. it came superb.. !!
Hi Kumar,
Thank you for visiting my site. It is really nice that you have tried this recipe and added red capsicum to it. It is a wonderful idea and I will also try with capsicum.
Kamala, I have been making your recipes for my husband and he has been crazy about them – thank you so much. The great thing is it does not take too much time – we love them all including the drumstick sambra – it is almost like tasting udupi sambar. Kausalya.
Hi Kaysalya,
Thank you for your kind feed back.