Eggplant Curry (Baingan Curry)
Description:
This eggplant curry is a hearty, flavorful dish made with tender eggplant simmered in a rich tomato-onion-spice gravy. It’s a vegetarian (and vegan) Indian-style curry that pairs beautifully with rice or flatbreads like naan or roti. The combination of earthy spices and creamy texture makes it a comforting meal, especially when served warm with a drizzle f coconut milk or fresh coriander on top Time Required
Step Duration
Preparation Time 15 minutes
Cooking Time 25–30 minutes
Total Time 40–45 minutes
Ingredients (Serves 4)
2 medium eggplants (aubergines) – cubed
2 tbsp oil (olive oil, coconut oil, or vegetable)
1 medium onion – finely chopped
3 garlic cloves – minced
1-inch ginger – grated
2 medium tomatoes – chopped or 1 cup canned crushed tomatoes
1 tsp cumin seeds
1 tsp ground coriander
1 tsp turmeric powde
1 tsp garam masala
½ tsp chili powder (adjust to taste)
Salt – to taste
½ cup water (more if needed)
Fresh cilantro (coriander) – for garnish
Optional: ¼ cup coconut milk or yogurt for creaminess
Instructions
Prep the eggplant:
Wash and dice the eggplants into 1-inch cubes. Optionally soak in salted water for 10 minutes to reduce bitterness, then pat dry.
Cook eggplant:
Heat 1 tbsp oil in a pan. Add eggplant and sauté for 8–10 minutes until browned and soft. Set aside.
Make the base:
In the same pan, add another 1 tbsp oil. Add cumin seeds. When they sizzle, add chopped onions. Sauté for 5–6 minutes until golden.
Add aromatics:
Stir in garlic and ginger, cook for 1–2 minutes until fragrant.
Spice it up:
Add turmeric, coriander powder, chili powder, and garam masala. Stir for 30 seconds.
Add tomatoes:
Mix in chopped tomatoes. Cook for 5–7 minutes until tomatoes soften and the oil separates from the masala.
Simmer the curry
Add the sautéed eggplant, salt, and ½ cup water. Mix well and cover. Let it simmer for 10–12 minutes on low heat.
Optional finish:
Stir in coconut milk or yogurt for a creamy texture. Cook uncovered for another 2 minutes.
Garnish and serve:
Top with fresh chopped cilantro. Serve hot with rice, naan, or roti.
Serving Suggestions
With rice: Basmati or jasmine rice.
With bread: Naan, chapati, or paratha.
Toppings: A dollop of yogurt, lime wedges, or pickled onions.
Nutritional Information (Per Serving, out of 4)
Nutrient Amount
Calories ~170 kcal
Protein 3 g
Fat 10 g
Carbohydrates 18 g
Fiber 6 g
Sugars 6 g
Sodium ~450 mg
Cholesterol 0 mg
Note: Nutrition varies based on oil and add-ons used (like coconut milk or yogurt).
Frequently Asked Questions
Q1: Can I make this curry ahead of time?
A: Yes! Eggplant curry tastes even better the next day. Store in the fridge for up to 3 days or freeze for 1 month.
Q2: Can I use other vegetables?
A: Yes. You can add potatoes, peas, chickpeas, or spinach along with eggplant.
Q3: How do I make it less spicy?
A: Reduce or skip the chili powder. You can also add coconut milk or yogurt to mellow the heat.
Q4: Can I roast the eggplant instead of frying?
A: Absolutely. Roast the cubed eggplant at 200°C (400°F) for 20–25 minutes with olive oil for a healthier option.
Q5: Is this recipe vegan and gluten-free?
A: Yes, it is naturally vegan and gluten-free. Just ensure any add-ons (like yogurt) are plant-based