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    Home

    Indian Eggplant Dip Recipe

    August 29, 2022 By Aarthi 34 Comments

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    Indian Eggplant Dip Recipe with step by step pictures. This Indian Eggplant Dip Recipe is a delicious side dish for roti, phulka or even consumed as dip.

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    TABLE OF CONTENTS
    1. 📖 Recipe
    2. Indian Eggplant Dip Recipe
    3. Indian Eggplant Dip Recipe step by step pictures

    Indian Eggplant Dip Recipe

    Cooking with Brinjals are really easy because you can do a whole lot of stuffs with it. I have quite a few recipe in my blog. You can check it here. This is one of my favorite dish to have with piping hot rice or with hot roti specially phulkas. They taste divine. This is so easy to make also..It requires only simple ingredients. When brinjals are cooked in tamarind juice along with some spicy green chillies and onions, they turn into super delicious.

    Ingredients for Indian Eggplant Dip Recipe

    • Brinjal – ½ kg chopped finely
    • Onion – 1 large finely chopped
    • Green Chilli – 3 to 4 chopped
    • Curry leaves – 1 spring
    • Tamarind – 1 small lemon size
    • Salt to taste
    • Oil- 4 tblspn ( I used Indian Sesame Oil/ Nala Ennai / Gingelly Oil)

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    How to Make Eggplant Dip Recipe

    1. Take tamarind in a bowl and cover it with 2 cups of water. Let it soak for 5 mins. Now mix with your hand. Strain it and set it aside.
    2. Heat oil in a kadai. Add curry leaves and onions and fry till they turn transparent. It will take around 2 mins.
    3. Add green chillies and chopped up brinjals and mix well. Add salt and tamarind water and mix well.
    4. Bring it to a boil and cover and simmer for 15-20 mins.
    5. Now using the back of a spoon mash the brinjal till it form a very smooth and gets mushy.
    6. Now simmer this until all water evaporates and oil separates from this. Mix in between
    7. Serve with rice or roti.
     

    📖 Recipe

    Pin

    Indian Eggplant Dip Recipe

    Indian Eggplant Dip Recipe with step by step pictures. This Indian Eggplant Dip Recipe is a delicious side dish for roti, phulka or even consumed as dip.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course, Side Dish
    Cuisine Indian
    Servings 4 servings
    Calories 183 kcal

    Ingredients
      

    • 500 grams Brinjal chopped finely
    • 1 large Onion finely chopped
    • 4 Green Chilli chopped
    • 1 sprig Curry leaves
    • 1 lemon Tamarind small lemon size
    • Salt to taste
    • 4 tbsp Oil I used Indian Sesame Oil/ Nala Ennai / Gingelly Oil

    Instructions
     

    • Take tamarind in a bowl and cover it with 2 cups of water. Let it soak for 5 mins. Now mix with your hand. Strain it and set it aside.
    • Heat oil in a kadai. Add curry leaves and onions and fry till they turn transparent. It will take around 2 mins.
    • Add green chillies and chopped up brinjals and mix well. Add salt and tamarind water and mix well.
    • Bring it to a boil and cover and simmer for 15-20 mins.
    • Now using the back of a spoon mash the brinjal till it form a very smooth and gets mushy.
    • Now simmer this until all water evaporates and oil separates from this. Mix in between
    • Serve with rice or roti.
    Nutrition Facts
    Indian Eggplant Dip Recipe
    Amount Per Serving (1 servings)
    Calories 183 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 1g6%
    Trans Fat 0.1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 9g
    Sodium 154mg7%
    Potassium 343mg10%
    Carbohydrates 14g5%
    Fiber 6g25%
    Sugar 8g9%
    Protein 2g4%
    Vitamin A 48IU1%
    Vitamin C 21mg25%
    Calcium 22mg2%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Indian Eggplant Dip Recipe step by step pictures

     
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    take all your ingredients

     

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    Chop up your brinjals and chillies

     

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    take tamarind in a bowl and cover it with water.

     

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    strain it and set aside

     

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    Heat oil in a kadai.

     

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    add curry leaves

     

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    onions

     

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    and saute for a min

     

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    add brinjals

     

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    and green chillies

     

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    mix well

     

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    add salt

     

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    and tamarind water

     

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    cover and simmer

     

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    till it gets cooked. Press it with a spoon till it gets completely mushy

     

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    cook it till oil separates

     

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    Done

     

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    Serve
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    « Beetroot Raita Recipe
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Sharmilee! :)

      at

      I like it with idlis..looks yum

      Reply
    2. Mélange

      at

      New recipe to me Aarthi..A very innovative idea with brinjal..Love to try.

      Reply
    3. Roshu

      at

      Super duper presentation!!!!!!
      Lovely recipeee

      Reply
    4. Preeti Garg

      at

      Awesome....

      visit @my blog for my first event in ur free time 🙂
      Preeti
      Ongoing Event--Color n Sweet-HOLI FEST
      Preeti's Kitchen Life

      Reply
    5. Ramya

      at

      i have never had this...but looks creamy and yum

      Reply
    6. Hema

      at

      Superb, looks very tempting..

      Reply
    7. Aruna Manikandan

      at

      my fav..
      love to have with hot idli's 🙂

      Reply
    8. zareena

      at

      mmmm... I love brinjals a lot, but my Husband is not so keen on this veggie 🙁 so its been ages I made something with brinjal

      Reply
    9. faseela

      at

      very yummy aarthi....lovely recipe

      Reply
    10. Tina

      at

      Glad to stop in and find a new way to prepare eggplants. I see that you used sesame oil here instead of regular, which is a good choice. Also I like your summer special slide show! Have a great day.

      Reply
    11. Tina

      at

      x

      Reply
    12. DivyaGCP

      at

      Love the dish.. Looks so yummy..

      Reply
    13. StephenC

      at

      Do you think I could get a good result with some lemon and/or lime juice? Tamarind is not commonly available to me. As for eggplant, I'm all for it. You are always very kind to reply to [email protected]

      Reply
    14. Hamaree Rasoi

      at

      Delicious and tempting brinjal kotsu.
      Deepa

      Reply
    15. PriyaVaasu

      at

      Wow aarthi, is that a clay-pot? They add an extra taste to the dish. Brinjal kotsu an apt condiment for south-indian breakfast!!!

      Reply
    16. Sushma Mallya

      at

      Lovely recipe, this looks delicious!

      Reply
    17. Sumi

      at

      looks delicious..

      Reply
    18. Sobha Shyam

      at

      delicious one..

      Join the Just "4" Fun event 🙂

      Reply
    19. maha

      at

      this looks very new n tasty.....awesome pics...nice presentation as always...
      Maha;-)

      Reply
    20. maha

      at

      this looks very new n tasty.....awesome pics...nice presentation as always...
      Maha;-)

      Reply
    21. Anu

      at

      Looks yum, usually i do with pongal. My eyes are in that clay pan that too with lid, looks nice

      Reply
    22. sangee vijay

      at

      lovely recipe...thanks for sharing!!
      Spicy Treats
      OnGoing Event:kitchen Chronicles - Summer Splash
      Ongoing Event : HITS~Fiber Rich Foods

      Reply
    23. Nisha

      at

      bookmarked 🙂

      Reply
    24. Kai ruchi

      at

      A very detailed description and easy to follow. Nice recipe!

      Reply
    25. Rasi

      at

      love it with pongal 🙂

      Ongoing Event: I'm a STAR

      Reply
    26. Rosita Vargas

      at

      ES UN PLATO DELICIOSO ME ENCANTAN LAS BERENJENAS,ABRAZOS HUGS,HUGS.

      Reply
    27. Asiya @ Chocolate & Chillies

      at

      Wonderful! Love the addition of tamarind!

      Reply
    28. RAKS KITCHEN

      at

      I love it with idly, yumm!

      Reply
    29. Aarthi

      at

      @StephenCTraditionally these eggplants are cooked mainly in tamarind that what gives that tangy flavour to it..if you cannot find tamarind over there, I would advice you to add couple of good sour tomatoes and cook the eggplants completely till it gets mushy and finish this dish with a good squeeze of lime juice..Though the colour will change a little, but it won't be a problem..Hope this helps..

      Reply
    30. Valarmathi Sanjeev

      at

      yummy recipe..... love to have with idlis.

      Reply
    31. Hemavathi Murari

      at

      Yummy its good with chappatis/pooris.

      Superb one dear.

      Happy Women's Day

      Reply
    32. Shilpakiran

      at

      i always wanted to do something different with brinjal ..thank u..so much ..for sharing ...let me try this

      Reply
    33. Chitra

      at

      Love to have with idly. yummy post.

      Reply
    34. Princy Vinoth

      at

      this looks yummy i love eggplant for they are so easy to cook.

      Reply

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