Indian Eggplant Curry Recipe

Name: Indian Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; 3 tablespoons olive oil; 1 teaspoon cumin seed; 1 1/2 teaspoons mustard seeds; 2 teaspoons turmeric powder; 1 teaspoon cayenne pepper; 1 large onion, thinly sliced; 1 1/2 tablespoons ginger-garlic paste (it's very easy to blend your own); 1 tablespoon curry powder; 1 large tomatoes, diced; 3 tablespoons plain yogurt; 5 chopped small green chilies; 3/4 tablespoon salt; 1 bunch chopped fresh cilantro

Servings: persons

2 large eggplants
3 tablespoons olive oil
1 teaspoon cumin seed
1 1/2 teaspoons mustard seeds
2 teaspoons turmeric powder
1 teaspoon cayenne pepper
1 large onion, thinly sliced
1 1/2 tablespoons ginger-garlic paste (it's very easy to blend your own)
1 tablespoon curry powder
1 large tomatoes, diced
3 tablespoons plain yogurt
5 chopped small green chilies
3/4 tablespoon salt
1 bunch chopped fresh cilantro

1
Chop the eggplants into 1-inch cubes with the skins on. Boil eggplant pieces in large stockpot for about 5-7 minutes, or until soft. Drain well, set aside.
2
Heat oil in a large pan over medium heat. Mix in cumin seeds and mustard seeds. Let them roast for about 1 minute or until they start to sizzle and pop.
3
Stir in onion and fry for 2 minutes or until onion is tender. Add turmeric powder and fry for another 30 seconds.
4
Add ginger-garlic paste, frying for about 1 minute. Stir in cayenne pepper, curry powder, and diced tomato. Cover and let simmer on low heat for about 5 minutes, or until the tomato is almost a paste (if you must, add 1-2 tablespoons of water to keep the mixture moist).
5
Add salt, green chiles, and plain yogurt. Cook for 30 seconds, then add the eggplants. Cover and cook for 7-10 minutes. Mix in chopped cilantro and serve over rice.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large eggplants, 3 tablespoons olive oil, 1 teaspoon cumin seed, 1 1/2 teaspoons mustard seeds, and more.

Yes, Indian Eggplant Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Eggplant Curry

How did you like this recipe?

Frequently Asked Questions