Hello curry lovers! Indian Eggplant Curry is an authentic Indian home-style recipe made in Andhra style. This curry is vegan, healthy and made with everyday ingredients! It’s outrageously delicious!
This Indian egg plant curry or brinjal curry as we call it is another addition to my curry collection! I know, I know. We Indians have so many curry recipes that we brag about it. I often get asked my few non-Indian friends, “aren’t all your curries the same? Do they all taste the same? Do they all have the same masala base?”
Well the answer to that is YES and NO.
Yes cause most or some of the curries have the same basic masala base, like the onion, tomato, ginger garlic paste with red chili powder and coriander powder. That’s the basic curry masala base. But not all curries start and stop there. We make the base, add few more flavor packed spices, some has coconut milk, some has ground coconut chilies base, and there are some curries which has no onion, garlic at all in the masala.
So there you go. You go figure if all Indian curries are the same!
Take this particular eggplant curry for comaprison. The masala base is definitely not onion-tomato-ginger-garlic at all. In fact it does not have any of the above 4 ingredients which is the main basic curry masala.
So what is the base masala of this Indian eggplant curry ?
It has poppy seeds!
Sounds interesting?
Well it is an interesting curry. No false promises, but this curry makes you cheerful and it’s uber tasty. It happens to be healthy too.
And if you thought making curry is difficult to make, you should try this recipe. Just follow the instructions to T and you will be amazed how delicious this curry turns out to be.
I’m an eggplant convert, from a hater to lover!!! Now I love eggplant in any and all forms!!
How about you??
Even if you are a person who hates brinjals, you must try this Andhra style Indian eggplant curry. Chances are that you might develop a liking towards brinjals(aubergines).
Do I hear you say you love brinjal?
Good!
Try these recipes as well then –
Another Indian Egg Plan Curry | Bagara Baigan
Chicken in Brinjal and Potato Curry
This unique flavored Andhra style Indian eggplant curry with poppy seed masala in it is a must try recipe. The main difference between this curry and others is that there is no coconut at all in it. The masala base is mainly prepared with poppy seeds, which gives a nutty flavor and texture to the curry. For all curry lovers, this fantastic dish is a must try dish.
Serve it with jowar rotti, bliss!
Indian Egg Plant Curry
Ingredients
- 8 brinjal (aubergine )
- 3 tablespoon poppy seeds (khus khus)
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 2 teaspoon cumin powder
- 1/2 teaspoon fenugreek seeds (methi seeds)
- 1/2 cup tamarind juice
- 1 teaspoon jaggery
- 2 teaspoon oil
- salt to taste
For Temper-
- 1/2 inch ginger
- 1 teaspoon cumin seeds
Instructions
- Dry roast poppy seeds until it starts to turn color. Remove from pan immediately and let it cool. Dry roast methi seeds too and remove from flame.
- Into a blender add poppy seeds, methi seeds, all the spice powders and little water and blend into a paste.
- Wash and pat dry the brinjals. Remove the stem and make a cross incision. Fry it in oil for about 3-4 minutes. Remove the fried brinjal and keep aside.
- Into the same pan add little more oil if the pan turns dry, add the temper ingredients and saute for a minute.
- Then add the blend masala paste and cook until oil separates from the sides of the pan.
- Pour tamarind juice and ½ cup water, bring it to boil. Let it continue to boil on medium flame for 15 minutes.
- Add fried brinjal and cook for 7 minutes.
- Add salt to taste and jaggery, mix well.
- Turn off flame and serve hot with rice or jowar rotti.
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