Eggplant curry
🧾 Ingredients (serves 4)
• 2 medium eggplants (cut into cubes)
• 1 large onion (finely chopped)
• 2 tomatoes (pureed or finely chopped)
• 3 cloves garlic (minced)
• 1-inch ginger (grated)
• 2 green chilies (sliced, optional)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp red chili powder (adjust to taste)
• Salt to taste
• 2 tbsp oil
• Fresh cilantro (for garnish)
Method
1. Prep the eggplant
◦ Soak cubed eggplant in salted water for 10 minutes to reduce bitterness. Drain and pat dry.
2. Sauté aromatics
◦ Heat oil in a pan. Add cumin and mustard seeds until they crackle.
◦ Add onion, garlic, ginger, and green chilies. Sauté until golden.
3. Cook the base
◦ Add turmeric, coriander, chili powder, and salt. Stir well.
◦ Add tomato puree and cook until oil separates.
4. Add eggplant
◦ Toss in the cubed eggplant. Mix to coat with masala.
◦ Cover and cook on medium heat for 10–15 minutes until tender, stirring occasionally.
5. Finish and garnish
◦ Sprinkle garam masala, mix gently.
◦ Garnish with chopped cilantro before serving.
💡 Tips
• For extra depth, roast the eggplant cubes before adding to the curry.
• Add a splash of coconut milk or yogurt for a creamy twist.
• Serve with steamed rice, jeera rice, or warm chapati.
• Want it spicier? Add a pinch of crushed black pepper or more green chilies.
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