Delicious Eggplant Curry
Eggplant Curry – South Indian Brinjal Curry
Eggplant curry, also known as South Indian Brinjal Curry, is a delicious and aromatic dish that captures the rich and vibrant flavors of Indian cuisine. This hearty curry features tender roasted eggplant simmered in a spiced coconut gravy, making it a delightful meal for any occasion.
Why Make This Recipe
There are many reasons to make this eggplant curry. First, it is packed with flavors, thanks to the mixture of spices and fresh ingredients. Second, it is a vegetarian dish that is both satisfying and healthy. Additionally, preparing this curry is a great way to explore South Indian cooking and introduce new flavors to your kitchen. The combination of eggplant with spices creates an enjoyable meal that everyone can appreciate.
How to Make Eggplant Curry
Making eggplant curry is easy and rewarding. Follow the steps below to create this delicious dish right at home.
Ingredients:
- 2 tbsp vegetable oil (or canola)
- 700g / 1.2 lb eggplant (aubergine), 2 medium
- 1/2 tsp each salt and pepper
- 3 tbsp vegetable oil (or canola)
- 3/4 tsp black mustard seeds
- 14 curry leaves, fresh
- 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 1.5cm piece)
- 1 1/4 cups water
- 3/4 tsp salt
- 3 tbsp coconut milk (or cream, full fat)
- 1/4 tsp cardamom powder
- 1/4 tsp ground clove
- 1/4 tsp black pepper
- 1/2 tsp chili powder (or cayenne)
- 4 tsp coriander powder
- 4 tsp cumin powder
- Basmati rice
- Yogurt (highly recommended)
- Coriander/cilantro leaves (optional)
- Easy flatbread (as naan!) (optional)
Directions:
Roasted Eggplant:
- Preheat the oven to 240°C / 450°F (220°C fan). Line a tray with parchment or baking paper.
- Cut eggplant into 2cm slices, then cut into 2cm batons.
- Place in a large bowl and toss with oil, salt, and pepper.
- Spread on the tray and roast for 20 minutes. Turn and roast for a further 10 minutes. The edges should be caramelized, and the eggplant should be soft but not shriveled.
Curry:
- Heat oil in a large pot over medium heat. Add mustard seeds and let them sizzle for 15 seconds.
- Add curry leaves, stir, and let sizzle for another 15 seconds.
- Add onions and cook for 5 minutes until golden brown.
- Add tomato and cook for 1 minute, stirring.
- Add garlic and ginger, and cook for 2 minutes.
- Add curry spices and salt, and cook for an additional 3 minutes until it forms a thick paste.
- Stir in water and add the roasted eggplant.
- Gently stir, partially cover, and simmer for 30 minutes. Stir carefully to avoid breaking up the eggplant, and add more water if it dries out.
- Stir in coconut milk and adjust salt to taste.
Your curry should be thick, juicy, and full of flavor.
How to Serve Eggplant Curry
Serve your eggplant curry hot with a side of basmati rice for a complete and satisfying meal. A dollop of yogurt on top can enhance the dish’s flavors. You can also garnish with fresh coriander leaves and serve with easy flatbread or naan if desired.
How to Store Eggplant Curry
Let the curry cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, microwave until heated through or reheat in a pot over medium heat, adding a splash of water if necessary.
Tips to Make Eggplant Curry
- Choose firm and shiny eggplants for the best texture in your curry.
- Adjust the level of spices according to your taste preferences. If you like it spicy, you can increase the chili powder or add fresh chilies.
- Don’t skip the yogurt; it adds a refreshing contrast to the rich curry.
Variation
You can add other vegetables like potatoes, peas, or bell peppers to the curry for more variety. Alternatively, try using different types of lentils for a protein-rich addition.
FAQs
Q1: Can I use frozen eggplant for this recipe?
A1: Fresh eggplant is recommended for the best texture and flavor, but if you have frozen eggplant, you can use it.
Q2: Is this curry vegan?
A2: Yes, this eggplant curry is vegan-friendly as long as you omit the yogurt or choose a dairy-free yogurt alternative.
Q3: Can I make this curry ahead of time?
A3: Absolutely! In fact, the flavors meld together beautifully when made ahead, making it even tastier the next day.
Enjoy making and savoring this delightful South Indian Eggplant Curry!
Eggplant Curry
Ingredients
For the roasted eggplant
- 2 tbsp vegetable oil (or canola)
- 700 g eggplant (aubergine), about 2 medium
- 1/2 tsp salt
- 1/2 tsp pepper
For the curry
- 3 tbsp vegetable oil (or canola)
- 3/4 tsp black mustard seeds
- 14 curry leaves, fresh
- 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 1.5cm piece)
- 1.25 cups water
- 3/4 tsp salt
- 3 tbsp coconut milk (or cream, full fat)
- 1/4 tsp cardamom powder
- 1/4 tsp ground clove
- 1/4 tsp black pepper
- 1/2 tsp chili powder (or cayenne)
- 4 tsp coriander powder
- 4 tsp cumin powder
To serve
- Basmati rice Recommended for serving
- Yogurt High recommended to enhance flavors
- Coriander/cilantro leaves Optional for garnish
- Easy flatbread (as naan!) Optional for serving
Instructions
Roasted Eggplant
- Preheat the oven to 240°C / 450°F (220°C fan). Line a tray with parchment or baking paper.
- Cut eggplant into 2cm slices, then cut into 2cm batons.
- Place in a large bowl and toss with oil, salt, and pepper.
- Spread on the tray and roast for 20 minutes. Turn and roast for a further 10 minutes. The edges should be caramelized, and the eggplant should be soft but not shriveled.
Curry
- Heat oil in a large pot over medium heat. Add mustard seeds and let them sizzle for 15 seconds.
- Add curry leaves, stir, and let sizzle for another 15 seconds.
- Add onions and cook for 5 minutes until golden brown.
- Add tomato and cook for 1 minute, stirring.
- Add garlic and ginger, and cook for 2 minutes.
- Add curry spices and salt, and cook for an additional 3 minutes until it forms a thick paste.
- Stir in water and add the roasted eggplant.
- Gently stir, partially cover, and simmer for 30 minutes. Stir carefully to avoid breaking up the eggplant, and add more water if it dries out.
- Stir in coconut milk and adjust salt to taste.
