Delicious Eggplant Curry Recipe – Easy Indian Brinjal Dish with Spices
A flavorful Indian curry made with eggplant, onions, tomatoes, and spices – perfect for a comforting vegetarian meal.
Ingredients
For the Curry :
- 3 medium eggplants (brinjal), chopped or cubed
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tsp ginger-garlic paste
- 1 green chili (optional)
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Instructions
- Prep the Eggplant :Wash and chop the eggplants into medium cubes. Soak in salted water for 10 minutes to remove bitterness (optional). Drain and pat dry.
- Cook the Base :Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add chopped onions and sauté until golden.
- Add Spices and Tomatoes :Stir in ginger-garlic paste and sauté for a minute. Add tomatoes and cook until soft. Add turmeric, red chili powder, coriander powder, and salt.
- Add Eggplants :Add the eggplant pieces to the masala. Mix well. Cover and cook on low heat for 15–20 minutes, stirring occasionally, until the eggplants are tender.
- Finish the Curry :Sprinkle garam masala and cook uncovered for 2 more minutes for a slightly thick consistency.
- Garnish & Serve :Garnish with chopped coriander. Serve hot with rice, roti, or paratha.
Notes
- Smaller, tender eggplants work best for flavor and texture.
- Add a spoonful of tamarind pulp or lemon juice for extra tang.
- You can also roast eggplants beforehand for a smoky flavor.