Eggplant Curry - South Indian Brinjal Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Servings
4 - 5 people
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Calories
250 kcal
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Course
Main Course
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Cuisine
Indian
Eggplant Curry - South Indian Brinjal Curry
Description
In this South Indian Brinjal Curry, eggplant is cut into batons, tossed with oil and seasonings, then roasted until caramelized yet still soft inside. The curry base is prepared by frying black mustard seeds and curry leaves in oil, followed by sautéing red onions until golden. Tomato passata is added along with grated garlic and ginger to create a flavorful foundation.
The curry spices—cardamom, clove, black pepper, chili powder, coriander, and cumin—are incorporated to build depth and heat. Water is added and cooked into a thick sauce before stirring in coconut milk, which adds richness and a creamy texture without overt coconut flavor.
Finished curry is served with basmati rice and a dollop of yogurt to balance the spices. Flatbread such as naan is an optional accompaniment. Fresh curry leaves and black mustard seeds are key ingredients for authentic flavor, and smaller eggplants are preferred for better texture retention.
Toasting the eggplant brings out sweetness while the spice blend provides complexity. The recipe suggests storing leftovers in the fridge for up to 5 days and notes the curry freezes well. Substitutions for ingredients like coconut milk or curry leaves are given if needed.
Ingredients
Roasted Eggplant:
- 2 tbsp vegetable oil (or canola)
- 700g / 1.2 lb eggplant 2 medium (Note 1, aka aubergine
- 1/2 tsp salt
- 1/2 tsp black pepper
Curry:
- 3 tbsp vegetable oil (or canola)
- 3/4 tsp black mustard seeds (Note 2)
- 14 curry leaves Note 3, fresh
- 1 red onion , quartered and thinly sliced
- 3 tbsp passata Note 4, or tomato pulp or canned tomato
- 1 tbsp garlic , grated (4 cloves approx)
- 1 tbsp ginger , grated (1.5cm piece approx)
- 1 1/4 cups water
- 3/4 tsp salt
- 3 tbsp coconut milk or cream, full fat (Note 5)
Curry 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 Chilli Powder)
- 4 tsp coriander powder
- 4 tsp cumin powder
Serving
- basmati rice
- yogurt , highly recommended
- Coriander leaves optional, aka cilantro leaves
- flatbread optional, as naan
Instructions
Roasted Eggplant:
- Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
- Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
- Place in large bowl, toss with oil, salt and pepper.
- Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
Curry:
- Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
- Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
- Add onions, cook 5 minutes until golden brown.
- Add tomato, cook for 1 minute, stirring.
- Add garlic and ginger, cook 2 minutes.
- Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
- Stir in water, and then add the eggplant.
- Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
- Stir in coconut milk, taste then add more salt if needed.
- Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
- Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.
Notes
- Use smaller eggplants (around 300g) for better texture in the curry.
- Black mustard seeds and fresh curry leaves are key for authentic South Indian flavor; dried or substitutes alter the taste.
- Roasting eggplant caramelizes the edges while keeping it soft inside; pan-frying is an alternative.
- Tomato passata or canned crushed tomatoes work well as the base; coconut milk adds richness without coconut overpowering.
- Leftovers keep well refrigerated for up to five days and freeze well; stir gently when reheating to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250cal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Sodium | 1051mg | 44% |
| Potassium | 559mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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