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Indian Eggplant Curry

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Ingredients

Adjust Servings:
2 large eggplants
3 tablespoons olive oil
1 teaspoon cumin seed
1 1/2 teaspoons mustard seeds
2 teaspoons turmeric powder
1 teaspoon cayenne pepper
1 large onion thinly sliced
1 1/2 tablespoons ginger-garlic paste (it's very easy to blend your own)
1 tablespoon curry powder
1 large tomatoes diced

Nutritional information

301.2
Calories
145 g
Calories From Fat
16.1 g
Total Fat
2.5 g
Saturated Fat
2 mg
Cholesterol
1776.8 mg
Sodium
39.1 g
Carbs
16.8 g
Dietary Fiber
17.2 g
Sugars
7.9 g
Protein
450g
Serving Size

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Indian Eggplant Curry

Features:
    Cuisine:

    Loved this eggplant curry. used Japanese eggplant and added some mushrooms as well. Loved the flavor combinations -- it was delicious over rice. The only other change that I made was to reduce the number of chilies and I removed the seeds as well. I made this along with recipe#486810 -- it was a very delicious meal. Made for Fall PAC, 2012.

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Indian Eggplant Curry,If you don’t like eggplant, you will after enjoying this spicy Indian dish!,Loved this eggplant curry. used Japanese eggplant and added some mushrooms as well. Loved the flavor combinations — it was delicious over rice. The only other change that I made was to reduce the number of chilies and I removed the seeds as well. I made this along with recipe#486810 — it was a very delicious meal. Made for Fall PAC, 2012.,If you don’t like eggplant, you will after enjoying this spicy Indian dish!


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    Steps

    1
    Done

    Chop the Eggplants Into 1-Inch Cubes With the Skins On. Boil Eggplant Pieces in Large Stockpot For About 5-7 Minutes, or Until Soft. Drain Well, Set Aside.

    2
    Done

    Heat Oil in a Large Pan Over Medium Heat. Mix in Cumin Seeds and Mustard Seeds. Let Them Roast For About 1 Minute or Until They Start to Sizzle and Pop.

    3
    Done

    Stir in Onion and Fry For 2 Minutes or Until Onion Is Tender. Add Turmeric Powder and Fry For Another 30 Seconds.

    4
    Done

    Add Ginger-Garlic Paste, Frying For About 1 Minute. Stir in Cayenne Pepper, Curry Powder, and Diced Tomato. Cover and Let Simmer on Low Heat For About 5 Minutes, or Until the Tomato Is Almost a Paste (if You Must, Add 1-2 Tablespoons of Water to Keep the Mixture Moist).

    5
    Done

    Add Salt, Green Chiles, and Plain Yogurt. Cook For 30 Seconds, Then Add the Eggplants. Cover and Cook For 7-10 Minutes. Mix in Chopped Cilantro and Serve Over Rice.

    Avatar Of Jenna-Beth Fischer

    Jenna-Beth Fischer

    Flavor fanatic creating bold and aromatic dishes that delight the palate.

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