Description
This South Indian Eggplant Curry is a flavorful and comforting dish featuring tender brinjal cooked in a rich, spiced tomato and coconut milk sauce. Aromatic mustard seeds, curry leaves, and a blend of traditional Indian spices enhance the curry, making it perfect to enjoy with basmati rice, yogurt, and flatbread for a complete meal.
Ingredients
Scale
Main Ingredients
- 2 tbsp vegetable oil (or canola oil)
- 700g / 1.2 lb eggplant (aubergine), about 2 medium-sized
- 1/2 tsp salt
- 1/2 tsp black pepper
For Tempering and Curry Base
- 3 tbsp vegetable oil (or canola oil)
- 3/4 tsp black mustard seeds
- 14 fresh curry leaves
- 1 red onion, quartered and thinly sliced
- 3 tbsp passata or tomato pulp (or canned tomato)
- 1 tbsp garlic, grated (about 4 cloves)
- 1 tbsp ginger, grated (about 1.5 cm piece)
- 1 1/4 cups water
- 3/4 tsp salt
- 3 tbsp coconut milk or full-fat cream
Spices
- 1/4 tsp cardamom powder
- 1/4 tsp ground clove
- 1/4 tsp black pepper
- 1/2 tsp chilli powder (or cayenne, NOT US chili powder)
- 4 tsp coriander powder
- 4 tsp cumin powder
To Serve (Optional)
- Basmati rice
- Yogurt (highly recommended)
- Coriander/cilantro leaves
- Easy flatbread (such as naan)
Instructions
- Prepare Eggplant: Wash and cut the eggplants into bite-sized pieces. Toss them with 1/2 tsp salt and 1/2 tsp black pepper and 2 tbsp vegetable oil. Set aside.
- Cook Eggplant: In a large pan or skillet, heat the 3 tbsp vegetable oil over medium heat. Add the eggplant pieces and sauté until they soften and begin to brown, about 8-10 minutes. Remove the eggplants from the pan and set aside.
- Temper Mustard Seeds and Curry Leaves: In the same pan, add the black mustard seeds and let them splutter. Add the fresh curry leaves and stir briefly to release their aroma.
- Sauté Onions and Aromatics: Add the thinly sliced red onion to the pan and sauté until golden and translucent. Stir in grated garlic and ginger and cook for another minute until fragrant.
- Add Tomatoes and Spices: Pour in the passata or tomato pulp and cook for about 3-4 minutes to reduce slightly. Add cardamom powder, ground clove, black pepper, chili powder, coriander powder, cumin powder, and salt. Stir the mixture well to combine and cook spices for 2 minutes to toast them lightly.
- Simmer Curry: Return the cooked eggplant to the pan and mix thoroughly with the spiced tomato base. Pour in 1 1/4 cups water and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer uncovered for 25-30 minutes, stirring occasionally, until the eggplants are fully tender and the curry has thickened.
- Finish with Coconut Milk: Stir in the coconut milk or cream, and cook for another 5 minutes to meld all the flavors. Adjust seasoning to taste.
- Serve: Garnish with fresh coriander/cilantro leaves if desired. Serve hot with steamed basmati rice, a side of yogurt, and flatbread such as naan for a delicious meal.
Notes
- Use aubergines/eggplants that are firm and shiny for the best texture.
- Black mustard seeds and curry leaves add authentic flavor typical of South Indian cooking, but can be omitted if unavailable.
- Passata is preferred for a smooth tomato base, but canned chopped tomatoes work too.
- Adjust chili powder or cayenne according to your preferred spice level.
- Serving with yogurt helps balance the spices and adds creaminess to the meal.
