Eggplant Chops

brinjal chops

Brinjal- chops


Eggplant-250 gms

Oil For the fry

Salt to taste


For the tempering/tadka:

Fennel seeds-1/4 tsp

Curry leaves


For the Tomato paste:

Onion-2 medium


Ginger garlic paste-1 tsp

Turmeric powder-1/4 tsp


For the Coconut Paste:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch





Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste with the coconut.
    1. Heat oil in a pan, add onions and sauté it.
    2. Add ginger garlic paste and cook For the 2 mins
    3. Add tomatoes, turmeric, salt and cook it For the 5 mins.
    4. Grind it in a blender and make a fine paste. Tomato paste is ready.
    5. Heat oil in a pan, add fennel seeds and curry leaves.
    6. Once it’s spluttered add tomato paste and cook For the 5 mins.
    7. Add coconut paste, salt, water  and allow to cook till oil floats at the top
    8. Add chopped eggplant and mix it well and cook in a low flame For the few mins.
    9. Serve it hot with rice.