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  

â—¦ 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.  

â—¦ 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.  

â—¦ 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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