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Gujarat · Dinner

Eggplant Curry

Traditional Recipe 12: Eggplant Curry recipe

🧺 Ingredients

• Small eggplants: 500g (halved lengthwise)
• Oil: 30ml
• Mustard seeds: ½ tsp (3g)
• Cumin seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Curry leaves: 10
• Green chillies: 2 (slit)
• Ginger-garlic paste: 1 tsp (10g)
• Onion: 80g (finely chopped)
• Turmeric: ½ tsp (2g)
• Red chilli powder: ¾ tsp (3g)
• Coriander powder: ½ tsp (2g)
• Salt: 5g
• Sugar: 1 tsp (5g)
• Sesame seeds: 1 tsp (7g)
• Lemon juice: 1 tbsp (15ml)

👩‍🍳 How to make Eggplant Curry

1. Halve eggplants lengthwise; score flesh in crosshatch pattern.
2. Heat oil (30ml) in large kadai over medium-high heat (180°C).
3. Add eggplant halves cut-side down; cook 4-5 min until golden brown.
4. Flip; cook other side 3-4 min. Remove and keep aside.
5. In same kadai, add mustard seeds; crackle 30 sec.
6. Add cumin seeds, asafoetida, curry leaves, green chillies; fry 1 min.
7. Add ginger-garlic paste; sauté 2 min.
8. Add chopped onion; cook 3 min until soft and golden.
9. Add turmeric, red chilli, coriander, salt (5g), sugar; stir well.
10. Return eggplant halves to kadai; coat with masala.
11. Cover; cook on medium heat (150°C) for 12-15 min until eggplant is very tender.
12. Sprinkle sesame seeds; add lemon juice.
13. Serve hot. Eggplant should be soft, creamy inside, golden outside.

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