Brinjal and Pigeon Pea (Tur Dal) dry curry | How to Make Brinjan and Tur Dal Curry

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins


  • 1/2 kg Light Purple coloured Tender Brinjals
  • 1/2 Cup Tamarind Water (Extracted from a Gooseberry sized ball of Tamarind)
  • 6-7 Green chillies
  • 1/2 Cup Coconut
  • 2 tbsp Oil
  • 1 tbsp Mustard Seeds
  • 1 tbsp Black Gram dal (Urad Dal)
  • 2 Springs Curry Leaf (Karepak)
  • Coriander Leaves (Kothmir) (a little)
  • 400 ml Water
  • 1 tbsp . Bengal Gram (Urad Dal)


  1. Boil long purple Brinjals cut into 2” long pieces in tamarind water until the Brinjals are about 80% soft.
  2. Strain the cooked Brinjals and let them cool down.
  3. Make a fine smooth paste of coconut and green chillies.
  4. Heat oil and fry mustard seeds, black gram and Bengal gram. Then add the curry leaves.
  5. To the fried seasoning add the cooked Brinjals, the soaked Tur Dal. Let it cook for three minutes.
  6. After three minutes, add the Coconut-Chilli paste and Salt and cook till the Tur Dal gets soft. (Keep stirring now and then to avoid the curry sticking to the bottom of the pan).
  7. Before taking the pan off the stove, sprinkle the coriander leaves on the curry. This curry tastes very good with served in combination with hot rice.