Simple EggPlant Curry


Eggplants 2
Onions 11/2
Tomato 2
GingerGarlic PASTE(optional) 1 tsp
Turmeric a pinch
Salt For taste
Chilli Pwd 2 tsp
Green chillies 1 or 2
Garam Masal a 1 tsp
Coriander pw 1 tsp
Jeera 1 tsp
cinnamin 1
cloves 2
These Are Optional


  • Poke few hole with a fork all over the eggplant. Cover with foil and roast in 400 F oven for 35- 45 mins. Eggplant will collapse once its done. Let it cool, remove skin and mash the eggplant
  • After bake your eggplants are look like this:
  • Peel the skin and mash with fork. Now its ready to be used.
  • In a heavy vessel, add about 3 tbsps olive oil (you can use vegetable, peanut or canola oil). After a few seconds, add cinnamon, cloves and cumin seeds.
  • Add Finally turmeric,greenchillies .
  • Then add the ginger garlic paste along with onions and fry until well done.
  • Add the tomatos on low heat.
    Then add all masalas one by one and cook for another 10 mins.
  • Add baked eggplant,salt
  • Cook until oil separates – this is really important!!
  • When done, garnish with cilantro
  • Serve hot with roti/parata


Eggplant curry tastes good without coriander pwd,gingergarlic too.

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