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IndianEasy

Eggplant curry

Amina Saifuddin
Amina SaifuddinAdded July 12, 2026
Eggplant curry
Prep
15 min
Cook
30 min
Total
45 min
Servings
4

Ingredients

4 servings
  • 1 Pound Eggplant
  • 1 Onion
  • 1 Tomato
  • 2 Tbsp Sesame oil or any kind of oil
  • 1 Tsp Fenugreek seeds for seasoning
  • Few Curry leaves
  • 1 Tsp Whole pepper
  • Lime Size Tamarind
  • ½ Tsp Mustard seeds
  • ½ Tsp Fenugreek seeds
  • 1 Tsp Cumin seeds
  • 1 Tsp White sesame seeds
  • 1 Tbsp Peanuts
  • 1 Tsp Red chili powder
  • 2 Tsp Coriander powder
  • a Pinch Turmeric
  • 2 Green chilli

Instructions

  1. 1

    Roast mustard, fenugreek, cumin, white sesame seeds and peanuts. Keep them aside for cooling

  2. 2

    In a pan, add oil and season with fenugreek seeds, whole pepper and curry leaves

  3. 3

    Fry the onions to golden brown. Then , add eggplant, tomato, green chilli, red chili powder, turmeric and coriander powder. Add enough salt to the gravy

  4. 4

    Soak the tamarind for 30 minutes and squeeze it to take thick juice

  5. 5

    Add the squeezed tamarind to the gravy and cook them until they are done

  6. 6

    Finally, grind the roasted ingredients into powder and sprinkle them on the gravy

  7. 7

    Mix them well and simmer for 5 minutes

  8. 8

    Now, enjoy