Have you ever tried eggplant curry? If not, here is a great opportunity to make simple and delicious curry with eggplant. This recipe is quick, simple, spicy, delicious and filling. Serve it with hot basmati rice or roti and witness your home cooked meal elevated to restaurant category.
Serving Size: 4 | Cuisine: Indian
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Eggplant - 1 large - chopped
Red onion - 1 large - minced
Tomato - 2 medium - diced
Green chilies - 2 small - finely chopped
Cumin - 1/2 teaspoon
Red chili powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Ginger-garlic paste - 1/2 teaspoon
Oil - 1 tablespoon
Cilantro or coriander - 1 tablespoon
Salt as desired
In a medium hot pan, add oil and cumin seeds. Add onions, green chili and ginger-garlic paste and cook until the onions are translucent.
Mix in red chili powder, turmeric powder, coriander powder and garam masala to the onions.
Now add diced tomatoes and cook the tomatoes for 3 minutes. Add quarter cup of water to the pan.
Season with desired amount of salt.
Add the eggplant to the pan and cover the pan and cook for 8 - 10 minutes, stirring occasionally.
Garnish it with coriander or cilantro.
Serve it with basmati rice.