Spicy Goan Brinjal Curry is one of my favorite comfort foods. I learned this recipe during a trip to Goa, where I fell in love with how the locals turn simple eggplant into something magical. The combination of roasted spices, creamy coconut milk, and tangy tamarind creates layers of flavor that make this dish truly special. It’s simple enough for everyday cooking but special enough to serve to guests.
About the Recipe
This curry strikes a perfect balance between spicy, tangy, and creamy flavors. The brinjals soak up the rich gravy like tiny flavor sponges. I love how the coconut milk smooths out the heat from the chilies, while tamarind adds a subtle tang. It’s a great way to make eggplant exciting, even for people who usually don’t love this vegetable.
Why You’ll Love This Recipe
You’ll love how the brinjals turn tender and creamy, soaking up all the amazing flavors. The recipe is forgiving – you can adjust the spice levels to your taste. It’s also pretty quick to make, taking just about 30 minutes from start to finish. The leftovers taste even better the next day as the flavors develop more deeply. Plus, it’s naturally vegan and gluten-free.
Spicy Goan Brinjal Curry
Cooking Tips
– Choose firm, glossy brinjals without blemishes
– Don’t skip the spice roasting step – it makes a huge difference in flavor
– Pat the brinjal slices dry before frying to prevent oil splatter
– If the curry gets too thick, thin it with a bit of water
– Taste and adjust salt after adding tamarind, as it can be quite sour
Serving and Storing Suggestions
Serves 4 people. Ready in 30 minutes. Serve hot with rice, naan, or roti. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Goan Fish Curry
- Spicy Potato Vindaloo
- Coconut Vegetable Korma
- Brinjal Bharta
Nutrient Benefits
Brinjals are low in calories and rich in fiber. They contain antioxidants and help maintain healthy blood sugar levels. Coconut milk provides healthy fats, while spices like cumin and coriander aid digestion. This curry is packed with vitamins and minerals from fresh ingredients.
Spicy Goan Brinjal Curry
Ingredients
- 2 Brinjals (medium, sliced lengthways, use long ones if available)
- 2 to 3 tsp Tamarind Extract (thick)
- 2 tsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Red Chilli Powder
- 1 Green Chilli (sliced, seeds removed)
- Turmeric Powder (a pinch)
- 1 tsp Ginger Garlic Paste
- 200 ml Coconut Milk
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Dry roast the cumin and coriander seeds for 30 to 45 seconds.
- Remove and grind to a coarse powder.
- Heat a pan over medium flame.
- Add the ground coriander and cumin powder, red chilli powder, turmeric powder, green chillies, ginger garlic paste and stir fry for 10 to 20 seconds.
- Pour 1/2 cup of water and bring to a boil.
- Reduce flame to low and simmer until thickened.
- Add salt and pepper powder.
- Add tamarind extract and coconut milk.
- Simmer for 3 minutes or until it starts to thicken.
- Meanwhile heat a nonstick pan over medium flame.
- Add a little oil and fry the brinjals until light golden and tender.
- Remove and add to the curry pan.
- Stir well and remove from flame after a minute.
- Serve with naan, roti or pulao.
Sign up for our newsletter
Frequently Asked Questions
Can I make this curry less spicy?
Yes. Reduce or skip the green chili and red chili powder. The curry will still be flavorful thanks to the roasted spices and coconut milk.
Which type of brinjal works best?
Long, purple brinjals are ideal, but regular globe eggplants work too. Just cut them into even-sized pieces so they cook uniformly.
Can I make this curry ahead of time?
Yes. It actually tastes better the next day. Just store it in the fridge and reheat gently before serving.
