South Indian eggplant curry is easy to make vegan curry that is full of amazing flavors! The curry sauce is made from scratch. It has intense smoky flavors from eggplants roasted in pan. A word – this curry is BOLD in FLAVORS, has good amount of heat but not too spicy and VERY TASTY!
Originally posted in August 2016. Re-posting in October 2020 with new pictures and video.
What To Expect In This Indian Eggplant Curry?
- It has BOLD FLAVORS! Not too spicy, has rich and creamy coconut milk to balance the heat.
- It’s got deep smoky flavors from eggplants roasted on pan in oil.
- Curry sauce is deep and rich. You’ll get smoky, sweet and heat flavors from the curry.
- It has thick curry sauce mainly with onion-tomato-ginger-garlic-spices as it’s base.
- Yes, the mix of spice powders is slightly elaborated than your regular curry that you are used to. Don’t let the elaborate spices put you off from trying the recipe. You should be able to find these in Indian stores. Some of them are available in regular super market as well these days.
- No, you can’t substitute the spice powders with any universal curry powder. It won’t turn out to be the same curry.
- Curry leaves is must! You can’t substitute curry leaves with bay leaves if you are thinking in those lines.
- The mandatory dry spices and herbs like mustard seeds, curry leaves cannot be skipped. It gives the curry that distinct South Indian curry flavors to it.
- This curry is naturally vegan. Yay! Vegans are vegetarians must try.
- It’s hearty, meaty and a great vegetarian dinner. Perfect for meat-free-Monday’s!
Ingredients Needed
Below photos shows all ingredients needed for eggplant curry –
Hero Ingredient:
Eggplant (brinjal) – eggplant sare actually called brinjal in India. Use any type of eggplants. You can use the small Asian variety of eggplants, baby green eggplants.
Very Indian Ingredients:
Curry Leaves – fresh curry leaves adds that mandatory South Indian flavors to curries and dal.
Black Mustard Seeds – These are usually added for tempering (crackle them in hot oil and add it to curry or dal in the end to give smoky flavor).
Other Spices:
Turmeric Powder
Red Chili Powder (or cayenne pepper)
Cumin Powder
Coriander Powder
Other Ingredients:
Onion
Tomato Pulp (or tomato passata)
Fresh Ginger
Fresh Garlic
Lemon Juice
Thick Coconut Milk
Serrano Peppers (or green chili) (optional)
How To Make Eggplant Curry Recipe(with step-by-step pictures)?
Roasting Eggplants:
- Chop eggplants lengthwise into half in the center. Cut each half into two(again in the center lengthwise).
- Cut horizontally making 2 to 3 inch pieces.
- Sprinkle 1 teaspoon kosher salt and 1/4 teaspoon turmeric powder on the eggplants.
- Toss to coat each piece of eggplant well.
- Heat 2 tablespoon of cooking oil(canola oil) in a large skillet or pan.
- Arrange eggplants in single row in the pan. Roast eggplants in small batches if you have to, make sure you don’t over crowd the pan.
- Roast on medium heat 3 to 5 minutes. Flip them over and cook on other side.
- Eggplants will turn dark brown once roasted. It will be almost cooked and skin will be wilted.
- Remove it from pot and set aside until use.
Make Curry Sauce:
- In the same pan add remaining oil. Once oil is hot enough, add black mustard seeds and allow it to crackle.
- Add onions (sliced or diced) and saute until it turns transparent.
- Add Serrano peppers (optional) and curry leaves. Give it a good mix.
- Pour tomato pulp (or tomato passata). Cook for 4 to 5 minutes, until tomato is cooked well.
- It’s time for spice powders. In goes turmeric powder, chili powder (cayenne pepper), cumin powder, coriander powder and salt to taste. Mix well.
- Pour half cup water and let it come to rapid boil.
- Add roasted eggplants to the sauce.
- Partially cover and simmer cook for about 20-30 minutes. Give a gentle stir once or twice and add water as needed if sauce turns too dry. Do NOT add too much water. Your curry should be thick.
- Pour thick full fat coconut milk and stir well.
- Wait for a minute and turn off heat.
Garnish with fresh coriander leaves.
Serve hot with rice, roti(flatbread) or biryani.
Useful Tips For Eggplant Curry
- Use can use any type of eggplant. Even the smaller ones or baby eggplants. Make sure to cut same size so it cooks evenly.
- Roasting eggplants can be done in oven if you prefer that. While roasting eggplants in a pan on stove top, make sure you don’t over crowd them. Roast in one single layer and cook on both side until it’s almost done.
- Tomato pulp is made by blanching whole tomatoes in boiling water for 4 minutes. Then remove skin and pulse it in processor. Use can use canned crushed tomatoes as substitute.
- Use fresh curry leaves. No substitute for curry leaves, don’t recommend skipping it. If you can’t get fresh, use dried curry leaves, not quite the same flavors, but that is the best substitute for it. Curry leaves gives distinct South Indian flavor which cannot be achieved by using bay leaves in place.
- Same goes with mustard seeds. Use black or brown mustard seeds only for authentic South Indian flavor in the curry. Yellow/white mustard seeds won’t work in the same way and won’t give you the same flavor.
- If you tasted the real Indian curries, you know that it has layers of spices that hits your palate at different levels. It’s achieved by add different spices like turmeric powder, red chili or cayenne pepper, cumin powder and coriander powder. You can get the same flavors by using curry powder.
- This eggplant curry is thick, rich and dense in flavors. Use thick full cream coconut milk for the curry.
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South Indian Eggplant Curry
South Indian eggplant curry is easy to make vegan curry that is full of amazing flavors! The curry sauce is made from scratch. It has intense smoky flavors from eggplants roasted in pan. A word – this curry is BOLD in FLAVORS, has good amount of heat but not too spicy and VERY TASTY!
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Servings: 4 servings
Calories: 182kcal
Ingredients
- 1 lb eggplant brinjal or aubergine (400 grams)
- ¼ teaspoon turmeric powder
- 1 teaspoon Kosher salt
- 2 tablespoon vegetable oil canola oil
Curry Sauce-
- 1 tablespoon vegetable oil canola oil
- 1 onion thinly sliced
- ½ cup tomato pulp or tomato Passata, see Notes 3
- 1 Serrano peppers optional, use with seeds if you want extra heat
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced fine
- 1 sprig curry leaves
- 1 cup water plus extra as needed
- Kosher salt to taste
- ¼ cup coconut milk thick full cream
Spice Powders –
- ¼ teaspoon turmeric powder
- ½ teaspoon chili powder cayenne pepper – use more if you like to increase heat
- 2 teaspoon cumin powder
- 3 teaspoon coriander powder
Instructions
Roasting Eggplants:
- Chop eggplants lengthwise into half in the center. Cut each half into two(again in the center lengthwise).
- Cut horizontally making 2 to 3 inch pieces.
- Sprinkle 1 teaspoon kosher salt and ½ teaspoon turmeric powder on the eggplants.
- Toss to coat each piece of eggplant well.
- Heat 2 tablespoon of cooking oil(canola oil) in a large skillet or pan.
- Arrange eggplants in single row in the pan. Roast eggplants in small batches if you have to, make sure you don’t over crowd the pan.
- Roast on medium heat 3 to 5 minutes. Flip them over and cook on other side.
- Eggplants will turn dark brown once roasted. It will be almost cooked and skin will be wilted.
- Remove it from pot and set aside until use.
Make Curry Sauce:
- In the same pan add remaining oil. Once oil is hot enough, add black mustard seeds and allow it to crackle.
- Add onions (sliced or diced) and saute until it turns transparent.
- Add Serrano peppers (optional) and curry leaves. Give it a good mix.
- Pour tomato pulp (or tomato passata). Cook for 4 to 5 minutes, until tomato is cooked well.
- It’s time for spice powders. In goes turmeric powder, chili powder (cayenne pepper), cumin powder, coriander powder and salt to taste. Mix well.
- Pour half cup water and let it come to rapid boil.
- Add roasted eggplants to the sauce.
- Partially cover and simmer cook for about 20-30 minutes. Give a gentle stir once or twice and add water as needed if sauce turns too dry. Do NOT add too much water. Your curry should be thick.
- Pour thick full fat coconut milk and stir well.
- Wait for a minute and turn off heat.
- Garnish with fresh coriander leaves.
- Serve hot with rice, roti(flatbread) or biryani.
Video
Notes
- Use can use any type of eggplant. Even the smaller ones or baby eggplants. Make sure to cut same size so it cooks evenly.
- Roasting eggplants can be done in oven if you prefer that. While roasting eggplants in a pan on stove top, make sure you don’t over crowd them. Roast in one single layer and cook on both side until it’s almost done.
- Tomato pulp is made by blanching whole tomatoes in boiling water for 4 minutes. Then remove skin and pulse it in processor. Use can use canned crushed tomatoes as substitute.
- Use fresh curry leaves. No substitute for curry leaves, don’t recommend skipping it. If you can’t get fresh, use dried curry leaves, not quite the same flavors, but that is the best substitute for it. Curry leaves gives distinct South Indian flavor which cannot be achieved by using bay leaves in place.
- Same goes with mustard seeds. Use black or brown mustard seeds only for authentic South Indian flavor in the curry. Yellow/white mustard seeds won’t work in the same way and won’t give you the same flavor.
- If you tasted the real Indian curries, you know that it has layers of spices that hits your palate at different levels. It’s achieved by add different spices like turmeric powder, red chili or cayenne pepper, cumin powder and coriander powder. You can get the same flavors by using curry powder.
- This curry is thick, rich and dense in flavors. Use thick full cream coconut milk for the curry.
Nutrition
Calories: 182kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 636mg | Potassium: 454mg | Fiber: 5g | Sugar: 7g | Vitamin A: 191IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 2mg
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