Spicy eggplant curry

This is a simple method for preparing eggplant as it does not require frying before cooking.

  • 45 mins cooking
  • Serves 6
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Spicy eggplant curry
  • 3 tablespoon oil
  • 1 teaspoon black mustard seeds
  • 1 medium onion, peeled and finely chopped
  • 1 medium-hot red chilli, chopped
  • 2 clove garlic, peeled and finely chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon chilli powder
  • 2 medium eggplants (about 600g total), cut into thick slices, then small chunks
  • 1/2 cup canned crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 3/4 cup plain unsweetened yoghurt
  • 1/2 cup chopped coriander


Spicy eggplant curry
  • 1
    Heat oil in a deep saucepan over medium heat and add mustard seeds, cover with a lid and fry for a few minutes until they cease popping.
  • 2
    Add onion and chilli, lower the heat, cover with a lid and cook for 5–7 minutes until tender. Stir in garlic and cook for a minute or two, then add garam masala and chilli powder. Fry briefly, then add eggplant cubes.
  • 3
    Toss eggplant to coat with the spices, then stir in tomatoes, salt and water.
  • 4
    Cover and cook gently for about 25 minutes, until very tender. Watch the heat; if it starts to catch before the eggplant is tender, add 2–3 tablespoons water and continue cooking gently.
  • 5
    Before serving, swirl in yoghurt and chopped coriander.

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