Goan Brinjal Bethaji Recipe
🥘 Goan Brinjal Bethaji Recipe (Goan Baingan Curry)
Ingredients
🌶️ For the Masala Paste:
6–8 dried Kashmiri red chilies (for color and mild spice)
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
½ tsp mustard seeds
½ tsp turmeric powder
6–8 garlic cloves
1 small piece ginger (1 inch)
½ cup grated fresh coconut
1 small marble-sized ball of tamarind (or 1 tbsp tamarind paste)
¼ cup vinegar (optional — adds a typical Goan tang)
A little water to grind
🍆 For the Curry:
250–300 g small purple brinjals (eggplants), slit lengthwise but kept intact
2 medium onions, finely sliced
1 medium tomato, chopped
2 green chilies, slit
2 tbsp coconut oil (for authentic Goan flavor)
Salt to taste
½ tsp jaggery (optional) — balances tanginess
1–1½ cups water (adjust to desired consistency)
Preparation Steps
🔥 Step 1: Prepare the Brinjals
Wash and slit each brinjal lengthwise into quarters (don’t cut through completely).
Sprinkle with a little salt and set aside for 10–15 minutes.
Heat 1 tbsp oil in a pan and lightly fry the brinjals until they soften slightly. Remove and set aside.
🌀 Step 2: Make the Masala Paste
Dry roast red chilies, coriander seeds, cumin, peppercorns, mustard seeds, and coconut separately until fragrant.
Grind all roasted ingredients with ginger, garlic, turmeric, tamarind, and vinegar into a smooth, thick paste.
Add a few tablespoons of water if needed while grinding.
🍳 Step 3: Cook the Curry
In the same pan, heat 1 tbsp coconut oil.
Add onions and sauté until golden brown.
Add tomatoes and green chilies. Cook until the tomatoes soften.
Add the ground masala paste and fry for 5–6 minutes, stirring until the oil separates.
Add water, salt, and jaggery (if using). Bring to a gentle simmer.
Carefully add the partially fried brinjals to the masala.
Cover and cook on low flame for about 10–15 minutes, until the brinjals are tender and the curry thickens.
🌿 Step 4: Serve
Garnish with fresh coriander leaves.
Rest for 10 minutes before serving — the flavors deepen beautifully.
🍽️ Serving Suggestions
Serve hot with:
Steamed Goan rice
Goan poi or pav
Sannas (Goan steamed rice cakes)
💡 Tips & Variations
You can replace vinegar with kokum for a coastal twist.
Add 1–2 tbsp roasted peanuts or cashews to the masala for a nutty flavor.
The curry tastes even better the next day — once the brinjal soaks up the tangy masala.