Eggplant Curry - South Indian Brinjal Curry
Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flav
Foto: RecipeTin Eats
Ingredients
- 2 tbsp vegetable oil ((or canola))
- 700 g / 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))
- 1/2 tsp each salt and pepper
- 3 tbsp vegetable oil ((or canola))
- 3/4 tsp black mustard seeds ((Note 2))
- 14 curry leaves, fresh ((Note 3))
- 1 red onion (, quartered and thinly sliced)
- 3 tbsp passata or tomato pulp (or canned tomato) ((Note 4))
- 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))
- 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
- Basmati rice
- Yogurt (, highly recommended)
- Coriander/cilantro leaves (, optional)
- Easy flatbread (as naan!) (, optional)
Steps
-
Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
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Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
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Place in large bowl, toss with oil, salt and pepper.
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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.
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Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
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Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
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Add onions, cook 5 minutes until golden brown.
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Add tomato, cook for 1 minute, stirring.
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Add garlic and ginger, cook 2 minutes.
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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).
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Stir in water, and then add the eggplant.
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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.
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Stir in coconut milk, taste then add more salt if needed.
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Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
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Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (26% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| vegetable oil | 2 tbsp | - | - |
| / 1.2 lb eggplant | 700 g | - | - |
| each salt and pepper | 0.5 tsp | $2.19/kg | $0.01 |
| vegetable oil | 3 tbsp | - | - |
| black mustard seeds | 0.75 tsp | - | - |
| curry leaves | 14 | - | - |
| red onion | 1 | - | - |
| passata or tomato pulp | 3 tbsp | $0.75/kg | $0.03 |
| garlic | 1 tbsp | - | - |
| ginger | 1 tbsp | - | - |
| water | 0.25 cups | - | - |
| salt | 0.75 tsp | - | - |
| coconut milk | 3 tbsp | - | - |
| cardamom powder | 0.25 tsp | $0.50/100g | $0.01 |
| ground clove | 0.25 tsp | - | - |
| black pepper | 0.25 tsp | - | - |
| chilli powder | 0.5 tsp | $0.50/100g | $0.01 |
| coriander powder | 4 tsp | $0.50/100g | $0.10 |
| cumin powder | 4 tsp | $4.38/kg | $0.09 |
| Basmati rice | - | - | - |
| Yogurt | - | - | - |
| Coriander/cilantro leaves | - | - | - |
| Easy flatbread | - | - | - |
*Estimated market prices, may vary by region
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