Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Eggplant Curry

Eggplant- different names and its culinary journey through different cultures is quite interesting. Whatever you do with this vegetable, it always comes out as a winner in the taste department. It’s the only vegetable who has songs written about it (praising the taste) in my native language Telugu. Even though what’s available here is different in shape and taste from that of, my home place, I still cook it the same way and it tastes great.

Eggplant Curry:

First, make a powder of 3 red chillies, one garlic clove, small piece of ginger, 2 tsps of dry coconut and 1/2 tsp of salt.

Next, wash the eggplant thoroughly to lose the wax coating. Pat it dry and cut it into small cubes. In a pan, add 1 tsp of oil, when it is hot, do the popu (frying cumin, mustard seeds and curry leaves). Now add the eggplant cubes, toss them a few times, then spread them evenly in the pan. Reduce the heat; let them cook for few minutes. Sprinkle a pinch of turmeric, half tsp of salt and the red chilli powder prepared earlier, toss them again. On low heat, cook them for few more minutes. Switch off the heat before they turn into big shapeless mush.

Eggplant (US Version of Vankaya or Brinjal) Cut Eggplant

ginger, garlic, redchiili, coconut and salt Eggplant curry

Served with rice and ghee, a cup of yogurt on the side – one satisfying meal.

Eggplant Curry With Rice

Posted by Indira©Copyrighted in Eggplant,Vegetables (Wednesday June 15, 2005 at 9:58 am- permalink)
Comments (23)

The New Home of Mahanandi:

23 comments for Eggplant Curry »

  1. How in the world, did you manage to retain the shape of eggplant cubes. Whenver I cook with them, they turn into one big mush, no shape, no form. Pictures look amazing. Good recipe.

    Comment by Devi — June 15, 2005 @ 11:03 am

  2. Magic powers:-), or not. Not too much turning and tossing will do the trick.

    Comment by Indira — June 15, 2005 @ 11:08 am

  3. I am drooling 🙂 this looks awesome, esp since it is something nice and healthy to do with eggplant

    Comment by clare eats — June 15, 2005 @ 9:02 pm

  4. Eggplant is one thing I simply cant stand – no matter how it’s cooked. There’s something about the taste and texture that grosses me out… but my husband likes it, so I might just try this recipe 🙂

    Comment by Shyam (aka Shammi) — June 16, 2005 @ 6:53 am

  5. I too feel the same way about some vegetables like pumpkins, mushrooms etc.
    I stopped eating it completely after coming here. I was a bit intimidated to try this mammoth vegetable, they call eggplant here. One day I tried it, liked it. Now I cook with it atleast once every two weeks.

    Comment by Indira — June 16, 2005 @ 8:14 am

  6. If the garlic is not dry-roasted first, would it not become a paste? How did you make it into a powder? The japanese long eggplants are tastier than the italian kind. But they become mushy quickly.

    Comment by mika — June 16, 2005 @ 11:24 am

  7. I thought using the word ‘Paste’ implies adding water, so I used the word powder. I am completely new at writing about food, still learning the cooking terms. Forgive me if I didn’t use the proper words. Trying to get better at this.

    Comment by Indira — June 16, 2005 @ 12:13 pm

  8. Indira, first time here..Loved the recipe…I am amazed with the shape u have maintained for the eggplants..will try it for can u tell me some recipes of Sabhudana..I love if u know any recipes or sites that u refer to that has some spicy sabudhana dishes?thanks.

    Comment by IBH — June 16, 2005 @ 11:11 pm

  9. I was searching so hard for indian food blogs a while back when I was doing a 2-week feature on Indian food on my own blog at the end of April and I couldn’t really find any. Glad to find you now though, and this great looking recipe. I love eggplant so much and nearly always choose an aubergine dish when I am out for indian food.

    Comment by sam — June 18, 2005 @ 4:09 pm

  10. Sam – Really! There are few Indian food bloggers out there before me, unassuming I suppose. May be that’s why you couldn’t find any before. I am glad that you liked the recipe and I too love anything with eggplant.

    Comment by Indira — June 18, 2005 @ 6:25 pm

  11. hi indira,

    this recipe is simly superb.. i like all ur recipes they r too good.

    hey indira, do u have the recipe for brinjal chutney… it wud be really gr8 if u cud post that.. thanx

    Comment by priya — September 27, 2005 @ 4:28 pm

  12. hi Indira, can we use the eggplatns that we get in the american store, or these are good only with the ones that we getin the Indian stores, as i have not tried eggplants from american stores.SO i really dont know the difference. thanx

    Comment by priya — October 6, 2005 @ 9:51 am

  13. Hi Priya… I made this curry with American eggplant(the large, jumbo one, check out the photo above). It tastes ok but not as good as the curry prepared with Indian eggplants. Sometimes, these american eggplants taste so bitter, so always buy freshest(young) looking one. and One eggplant is enough for two people. Try it out and let me know your experience, thanks.

    Comment by Indira — October 6, 2005 @ 7:28 pm

  14. hi indira, finally i tried this recipe today, it was really good except that i made too hot … otherwise it was great .thanx again

    Comment by priya — October 17, 2005 @ 12:40 pm

  15. Hi Indira,
    I wanted to make eggplant curry and was so tired of making it the same few ways that I always do so started looking for some recipes and found yours. Since it was very simple I tried it. It was delicious. My husband loved it. Thanks

    Comment by bina israni — July 11, 2006 @ 2:15 am

  16. Awesome recipe came out really well, very easy to make and tasty too thanks a ton indira

    Comment by veena — August 9, 2006 @ 8:03 pm

  17. staming the eggplant in the microwave for 2 min. on high and then saute with 1/2 an onion chopped coarsely, adding apinch of cumin powder and1tsp. of lemon juice and apinch of sugar is really good with chappatis/ pooris or rotis. I garnish this with cilantro. Jyothi

    Comment by jyothi mcminn — June 17, 2007 @ 11:57 pm

  18. Hi:

    Can someone please tell me if there is a blog with tips and info about starting a cooking site…Indira you are the SUPERWOMAN of Indian cooking sites.
    Also, is there a chat session for people with Indian cooking sites.

    Comment by Geeta — July 17, 2007 @ 6:30 pm

  19. WOW! I just made this for lunch (with a cabbage dish to go with [nice combinaion, texture-wise]), and I wanted to race to my computer to say “Thank you!” It was exquisite and so wonderfully easy to make.

    I am so grateful for the care of your presentation — and the deliciousness of the results. Thank you so much!!

    I am happy to read that you tried and liked this recipe Kristin. Thank you for letting me know.
    – Indira

    Comment by Kristin — November 5, 2007 @ 11:17 am

  20. Hi Indira,

    Due to really bad weather today I had cancel attending a friends party. And thus was in really bad mood. I then decided to cook myself the above eggplant curry & spinach dal from your blog. Now, i am so satisfied that I am happy I missed the party. Thanks for uplifting my mood 🙂


    Comment by Priya — December 13, 2007 @ 4:19 pm

  21. hi Indira,

    I love to try new recipes & visit ur website often. Aubergines are my all time fav. Luckily my hubby too shares my taste. I tried the above curry….v both liked it. thanx!

    Comment by maya — January 29, 2009 @ 9:48 am

  22. Hi Indira,
    I made this today for lunch and it was delicious!

    Comment by Myriam — December 6, 2009 @ 2:05 pm

  23. Hi Indira,
    I’m a brinjal lover, whatever be its shape, size or colour. your recipe sounds tasty and yet simple to prepare. Kudos to you!
    As a matter of fact I like the brinjals a little mushy because I eat it mixed up with rice. And therefore I tend to make the dish spicy.
    Cooks Tip: Apply salt to the cut brinjals for 10 minutes, wash and then prepare dish of your choice(prevents bitterness & discolouration). Thank you, will try your recipe.

    Comment by Usha R Prabakaran — May 2, 2012 @ 3:58 am

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