Eggplant Curry

Eggplant Curry


Eggplant - 1 big s or 7-8 small size
Onion - 1 large
Tomato -1 medium 
Green Chilies - 2
Ginger-Garlic paste - 1/2 tsp [optional]
Sambar Powder - 1 tsp [or red chili powder]
Turmeric Powder - 1/4 tsp
Corn Flour - 1/2 tsp [optional, I didn't use]
Curry Leaves -  1 sprig
Cilantro - 1 tbsp [chopped]

For Tempering:

Oil - 2 tsp
Mustard Seed - 1/2 tsp
Channa Dal - 1/2 tsp
Urad Dal - 1/4 tsp


1. Chop onion, tomato, green chilies.  Chop eggplant in to medium bite size pieces and keep aside.

2. In a pan heat oil and add all the ingredients listed for tempering in order and once mustard cracks add onion, chili, curry leaves and saute until onion becomes light brown.

3.  Add chopped tomato and salt and cook until tomato gets almost mash.  Now add turmeric and sambar powders mix well.

4.Add eggplant and cook for 2 minutes.  Now add 1 1/2 cup of water, cilantro and cook in slow-medium flame until eggplant gets cooked around 5-6 minutes, off the flame and let the curry stand for 5 minutes or more.

~If you want the gravy to be thick then mix the cornflour with little water and add once eggplant is almost cooked.  I didn't add as my gravy was just perfect.

Garnish with chopped cilantro, goes well with rice or roti, we had with rice.  Curry was good and tasty.


~ I prepare this curry in same way just add little tamarind juice along with water to give a tangy taste, it taste real good, try it for variation. 

Have Good Day ~~