This easy eggplant curry recipe is a vegetarian dish also known as (bringal curyy) and is packed full of flavor that even meat lovers can attest is something special.
You are going to want to source some Indian eggplant vs the larger Italian type. Most grocery stores today sell the smaller ones and the ones you will want to use for this recipe.
Keep in mind you do not want the long thin either, those are of the chinese variety.
WHAT IS EGGPLANT CURRY
It is Indian eggplant that is either fried or baked that is simmered in a creamy sauce made of coconut milk, tomatoes, garlic and onions.
And a ton of amazing spices!
WHAT IS GHEE
It is Indian butter basically it is clarified butter and is used often in Indian cooking.
Now for this recipe you have the option to fry the eggplant in oil till tender or baking them.
Totally up to you, personally I prefer to fry it in a bit of oil as seen below.
Make sure you are slicing the eggplant in four sections to allow for even cooking.
WHAT IS IN EGGPLANT CURRY
- Coconut milk
- Ground Tomatoes
- Garlic and Ginger
- Ghee or Butter
SPICES IN EGGPLANT CURRY
- Red Chili Powder
- Green Cardamom
- Garam Masala
This is a very popular vegetarian Indian eggplant dish that also is popular in Arab counties and is super simple to make, healthy and delicious!
Packed full of so many flavors and texture it’s makes a satisfying and hearty meal.
Serve alongside some naan bread, or rice and don’t forget to share.
LOOKING FOR A NAAN BREAD RECIPE?
Try my Garlic Naan Bread it’s delicious it’s a recipe from my sister site!
IS EGGPLANT CURRY HEALTHY
Yes, it is vegetarian and has tons of vegetables and spices in it.
If you want to make this dish even more healthy, you can bake the eggplant vs frying in oil
Eating vegetarian never tasted so good.
CAN YOU FREEZE EGGPLANT CURRY
Note: If you are cooking on the stove top, omit the water. Otherwise it’s needed in the pressure cooker.
Tender and full of flavor
- FRIED EGGPLANT:
- 2 tbsp vegetable oil (or canola)
- 8 Small Indian Eggplant
- 5 large tomatoes
- 1 large onion
- 2 garlic cloves
- 1 1/4 cups water
- 1 1/4 tsp salt
- 3 tbsp coconut milk or cream, full fat
- CURRY SPICES:
- 1 tsp ground gram masala
- 1 tsp turmeric
- 4 tsp cumin powder
- 1/4 tsp cardamom powder
- 1/2 tsp cayenne
- 4 tsp coriander powder
- 1/4 tsp ground cloves
- 1/4 tsp black pepper
- 1/4 tsp salt
- Start by placing the fresh tomatoes, mustard seeds, onion, garlic in the blender.
- Blend till smooth then set aside.
- Meanwhile, cut the eggplant into four sections but do not cut the eggplant apart from the
stem as it holds it together.
- Then in a large pot heat the olive
oil and fry the eggplant turning often over medium to high heat till tender. About
- Next toss in the pureed tomato mixture and fry covered turning
often about 10 more minutes. You may want to add some more oil!
- Add in all the spices and water
and simmer on medium low heat another 10 minutes
- Stir in water, and then add the cooked
- Simmer on medium – low heat
covered for 15 minutes, stirring ever so often.
- Add the coconut milk and taste
before serving to see if more salt is needed.
- 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.
- Stir in coconut milk simmer uncovered 5 minutes on low heat, taste then add more salt if needed.
- Serve with naan bread or rice.