Eggplant & Tomato Curry

This vibrant Indian curry transforms humble eggplant into a flavorful masterpiece with aromatic spices, tangy tomatoes, and traditional tempering. Ready in just 30 minutes, this comforting dish brings authentic Indian flavors to your table with simple ingredients you likely already have in your pantry.

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Course: Main Course, Side Dish

Cuisine: Indian, Vegetarian

Keyword: Curry, Vegan

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 95kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

2 cups chopped eggplant brinjal
2 tomatoes finely chopped or pureed
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
Few curry leaves
1 onion finely chopped
1 green chili slit
½ tsp turmeric powder
1 tsp Kashmiri red chili powder
½ tsp garam masala
1 tsp salt adjust to taste
1 cup water
2 tbsp chopped coriander leaves

Instructions

Heat oil in a heavy-bottomed pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter. Add curry leaves.
Add finely chopped onion and slit green chili to the pan. Sauté until onion turns golden brown.
Add chopped eggplant along with turmeric powder, Kashmiri red chili powder, garam masala, and salt. Mix well and sauté for 5-7 minutes.
Add tomatoes and cook until they become soft and break down completely, about 5 minutes.
Pour in water, bring to a boil, then reduce heat and simmer covered until eggplant becomes tender, approximately 10-12 minutes.
Stir in fresh coriander leaves and serve hot.

Notes

Salt the chopped eggplant 15 minutes before cooking to reduce bitterness and oil absorption

Substitute Kashmiri red chili powder with regular chili powder, but reduce quantity by half for less heat

Fresh tomatoes work best, but canned crushed tomatoes can be used in equal quantity

Adjust water quantity based on desired consistency - less for a dry curry, more for gravy

Curry tastes better the next day as flavors develop overnight

Can be stored in refrigerator for up to 3 days

For vegan option, verify oil used is plant-based (recipe is naturally vegan)

Nutrition