Eggplant Avial


  • Indian eggplant - 4-5 or 3 cups diced(if using other varieties)
  • Medium Potato - 1 or 1 1/2 cups diced
  • Medium onion - 1
  • Medium tomato - 1
  • Coconut - 3/4 cup
  • Sombu(fennel seeds)- 1/2 tspn
  • Cumin seeds -1/2 tspn
  • Chilli powder - 1/2 tspn
  • Poppy seeds(optional) - 1 tspn
  • Garlic paste - 1/2 tspn
  • Roasted split gram dal(Pottukadalai) - 2 tspn

health tip

Eggplant is an excellent source of dietary fiber, vitamins B1, B6 and potassium. It is also a good source of copper, magnesium, manganese, phosphorus, niacin and folic acid. The skin is rich in antioxidant called Nasunin which helps nourish the brain cells. Potatoes are rich in Vitamin C, Vitamin B6, copper, potassium, manganese, and dietary fiber. They are very high in carbohydrate.

Eggplant Avial


  1. Dry roast the coconut, fennel, cumin, roasted split gram dal, poppy seeds & grind them with chilli powder into a fine paste.
  2. Dice the eggplant, potato, onion & tomatoes.
  3. Heat some oil in a pan & season it with 1/2 inch cinnamon stick, some fennel seeds & curry leaves.
  4. Add the garlic paste & saute the diced onion & tomato. Add some turmeric powder & salt. When the tomato gets mushy, add the diced eggplant & potatoes. Saute them for 2 more minutes & mix in the ground paste. Dilute it with water to make a gravy &. Add chilli powder & salt if needed. Cover it & cook till the veggies are soft.

    You may accelerate the whole cooking process by pressure cooking for 1 whistle

  5. Garnish it with coriander leaves & serve it with Idli or Dosai.
  6. This recipe serves 4 people


  1. Hi annam,
    Thanks for this dish..I got another recipe for egg plant.