This Eggplant curry is not for the faint hearted! Eggplant (Brinjal) is roasted rather than fried for a healthier yet equally delicious alternative (high temp does the trick here), then simmered in an intensely spiced Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.
Low cal at 250 calories and incidentally vegan. Yay vegans!
Eggplant Curry
This is a curry inspired by the famous Sri Lankan eggplant curry we love at New Shakthi Sri Lankan in Homebush (Sydney, Australia). It’s one of those “hole in the wall” places where the servers get grumpy if you dare to take the time to mull over which 3 curries you want in your lunch pack.
“Hurry, hurry, people are waiting!” they say, gesturing at the queue forming behind you.
And, flustered, I quickly jab my finger at a bunch of curries – because really, it doesn’t matter what you choose because everything there is good (and cheap).
Their eggplant curry (Brinjal curry) is particularly famous – it has an intensely deep, smoky and sweet taste we suspect comes from deep frying the eggplant to get massive caramelisation and rich, oily goodness.
This recipe is a more achievable and healthier home version, and because we can’t replicate the same Sri Lankan curry flavour without deep frying, we’ve had to head to a more general South Indian style.
But the results are no less tasty! And much less oil!
What’s the difference between North and South Indian curries?
India is a country of 1.3 billion people, with a deep, rich and complex food history that is highly regional. I do not pretend to be an expert, but this is a super-generalised attempt to explain features of northern versus southern Indian food!
North Indian cuisine is historically influenced by the Arabs and Middle East, so tends to use more meat and dairy, with foods based on yogurt, ghee, and nuts – like Butter Chicken, Tikka Masala and Rogan Josh. Wheat is the staple crop, so you find flatbreads such as chapaati, paratha and naan are the more traditional meal accompaniments. The tandoor also originates from the north, hence dishes like Tandoori Chicken come from the north.
South Indian food tends to be less meat-oriented, with vegetarian or seafood dishes made without dairy most common — such as this Eggplant Curry. Tropical produce naturally features heavily – coconut, tamarind, curry leaves, local vegetables distinct to the region — and the food can also be spicier. Rice and legumes are also the staples in the south, and from this part of the country hail legendary Indian dishes like dosa, vada and idli.
What goes in eggplant curry
Here’s what goes in the Eggplant Curry.
Don’t fret if you can’t get all the spices – I have solutions for you! See the recipe card notes.
The two ingredients in this eggplant curry that makes it stand out as a truly authentic South Indian Curry are black mustard seeds and curry leaves.
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Eggplant – small to medium eggplants are best so every piece has a bit of skin which helps them hold together when simmering in the sauce, rather than turning into a big pot of eggplant puree. Asian eggplants (the thin ones) will also work here;
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Black mustard seeds – they look like poppyseeds but have a slight wasabi-like bite to them. And they smell Indian, not Japanese! 😂 Not spicy, more a fresh zing. It’s about $1.50 in small packs at Indian grocery stores – I go to Indian Emporium in Dee Why on the Northern Beaches, Sydney. Also sold in the Indian food section at some Woolworths (Australia) $1.70, and also sold online – small, light pack so postage should be minimal! Also used in Dal and in this Vegetable Samosa Pie which is to-die for!
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Curry leaves – it smells like curry powder, but in fresh curry leaf form! (Though just so you know, curry powder isn’t derived from curry leaves 🙂 ) Curry leaves add incredible curry perfume into anything it’s used in. Fairly accessible nowadays for Sydney-siders, sold at Harris Farms, most Coles and Woolworths. I intend to find a plant! They keep for ages in the fridge – as in several weeks – or can be frozen. This too is used in Dal and the Vegetable Samosa Pie. Throw in 10 or so when cooking Curried Rice, or into this Indian Chickpea Curry or Vegetable Curry – it will really take it to a new level! Substitute: dried curry leaves (not quite the same, but it’s the best sub) or Garam Masala powder;
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The other spices – nothing out of the ordinary here, everything you find at local grocery stores;
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Coconut – coconut milk or cream is fine here. Only 3 tablespoons – it doesn’t make it taste of coconut, but it’s remarkable what a difference it makes to add a touch of luxury to the mouthfeel of this curry. Leftover coconut milk: Freeze the rest in ice cube trays and use in recipes that call for a splash of coconut. Otherwise, do a recipe search for “coconut milk” and select “Using this ingredient” and it will bring up a list of recipes that have coconut milk in the ingredients. Most recipes won’t suffer if you are short just 3 tbsp. Partial can uses: Gado Gado peanut sauce, scaled down batch of Thai Satay Peanut sauce.
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Tomato – anything is fine here, pulp or passata (base recipe), or canned crushed tomato (crush it more by hand to make it more fine) or even a dollop of tomato paste;
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Garlic and ginger – as with most Indian curries, a good wack is essential for a good curry experience!
How to make it – Roasted Eggplant for curry
Here’s how to roast the eggplant – cut into thick batons (they shrink a lot), then roasted at a high temperature with just 2 tablespoons of oil so the outside is nicely caramelised, the inside is soft and juicy, and it holds its form rather than collapsing into mush. Simply the best way to cook eggplant in the oven!
Notice how the eggplant pieces are beautifully browned on the outside and still holding their form, rather than being a soggy pile of mush (which is what happens if you roast at a lower temp). Just holding in the juicy insides!!
How to make Eggplant Curry
And here’s how the curry is made:
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Fry off the mustard seeds and curry leaves – your house is going to smell insane!
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Cook off the ginger and garlic (your house will smell even more incredible!);
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Add the spices (your neighbours will catch a waft and start salivating);
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Then tomato and water, mix it up into a very intensely flavoured curry sauce;
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Add eggplant and simmer so it absorbs the flavour (neighbours will come knocking at this point);
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Then lastly, stir in the coconut milk (neighbours will be camped out on your door step, refusing to leave without a taste).
What it tastes like
This is not one for the faint hearted – it’s not mild and creamy like Butter Chicken. It’s a very intense authentic Indian curry flavour, as opposed to a generic flavour like those recipes you see made with a load of just “curry powder” and maybe some Garam Masala.
The dominant flavour here are the curry spices – you can’t taste the tomato (for thickening the sauce) nor the coconut milk (for slight richness to mouthfeel).
Also, another specific characteristic with this curry is that it’s not saucy. It’s one big pot of juicy (I’m going to say it!) MUSH. You don’t need a separate sauce!
Healthy! 250 calories per serve.
Indian food actually uses a LOT of oil in cooking. You would fall off your chair if you knew how much your friendly local Indian restaurant is using for his curries!
Yes there’s still 5 tablespoons of oil in this, but it’s a vegetable curry so lacks all the additional fat that the meat in a meat curry would drop and so has to compensate to be tasty.
But it’s not so unhealthy – in fact, it clocks in at just 250 calories per serving!
Though if I had my way it would be 1/2 cup of oil ….😂 – Nagi x
PS. Pictured here with basmati rice and dollop of yogurt. Naan or this simpler flatbread for stuffing wouldn’t go astray as alternatives. For a fresh side, try this South Indian-style Cabbage & Carrot Salad with Coconut, this Minted Yogurt Tomato Salad, this fresh creamy Cucumber Salad or even plain roasted Broccolini (skip the Tahini sauce in the recipe). More Veg and Salad Sides here. And if you’re going low carb, use Cauliflower Rice instead (the sauce is so strong, you won’t care).
Watch how to make it
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Eggplant Curry - South Indian Brinjal Curry
Ingredients
Roasted Eggplant:
- 2 tbsp vegetable oil (or canola)
- 700g / 1.2 lb eggplant (aubergine) , 2 medium (Note 1)
- 1/2 tsp each salt and pepper
Curry:
- 3 tbsp vegetable oil (or canola)
- 3/4 tsp black mustard seeds (Note 2)
- 14 curry leaves, fresh (Note 3)
- 1 red onion , quartered and thinly sliced
- 3 tbsp passata or tomato pulp (or canned tomato) (Note 4)
- 1 tbsp garlic , grated (4 cloves approx)
- 1 tbsp ginger , grated (1.5cm piece approx)
- 1 1/4 cups water
- 3/4 tsp salt
- 3 tbsp coconut milk or cream, full fat (Note 5)
Curry Spices:
- 1/4 tsp cardamom powder
- 1/4 tsp ground clove
- 1/4 tsp black pepper
- 1/2 tsp chilli powder or cayenne (NOT US Chilli Powder)
- 4 tsp coriander powder
- 4 tsp cumin powder
Serving
- Basmati rice
- Yogurt , highly recommended
- Coriander/cilantro leaves , optional
- Easy flatbread (as naan!) , optional
Instructions
Roasted Eggplant:
- Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
- Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
- Place in large bowl, toss with oil, salt and pepper.
- Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
Curry:
- Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
- Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
- Add onions, cook 5 minutes until golden brown.
- Add tomato, cook for 1 minute, stirring.
- Add garlic and ginger, cook 2 minutes.
- Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
- Stir in water, and then add the eggplant.
- Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
- Stir in coconut milk, taste then add more salt if needed.
- Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
- Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.
Recipe Notes:
- Brown mustard seeds
- Yellow mustard seeds
- 1/2 tsp mustard powder*
- 1/2 tsp Garam Masala* (different flavour, but is intended to make up for absence)
- dried curry leaves (not quite the same, but it's the best sub);
- 1 tsp Garam Masala powder (add it with rest of spices).
Nutrition Information:
More Eggplant recipes
For fellow carnivores who love how “meaty” eggplant is!
More Curry recipes – for fellow curry monsters!
Life of Dozer
There’s a Dozer under there somewhere… This is how he spent half of Sunday after a big beach play with his mates!
Kris Barber says
Nagi,
I always love your recipes. Use then at least 3-4x/wk. And I always check our Dozer even before the recipe! So, question: I don’t use coconut milk very often and don’t want to waste a whole can for a few tablespoons worth. Will it be sacrilege if I sub with heavy cream? Thanks!
Nagi says
Hi Kris! I added a note to the recipe after I saw your message this morning but forgot to tell you! As others have suggested, freezing is an excellent option and if you search “coconut milk” on my website then click “using this ingredient”, it will bring up recipes using coconut milk. I’ve also linked a few recipes in the recipe card that use part of a can so you can use up the rest! N x
Nagi says
Hi Kris, as Alison’s suggestion – I like to use a little then freeze the rest for another recipe. Works a treat! N x
Alison says
There are a lot of recipes which just need a touch of coconut cream/milk so just freeze the rest in a icecube tray. Then no waste and easily accessible coconut cream/milk (I prefer the cream). I don’t think other cream will have the same effect but could still work.
Cheryl says
Felt like you were watching me. Wanted to cook something vegetarian tonight and there you were in my inbox. Had everything on hand to cook this and thoroughly enjoyed it. Thanks for sharing. I look forward to your emails ❤️
Nagi says
Wahoo, that’s so great to hear Cheryl! N x
Diane says
Hi Nagi,
Can’t wait to make this. Love eggplant. YUM.
We have just enjoyed your Easy Coconut Curry recipe using whatever protein/vegetables we had on hand. Very easy and very delicious! Thank you.
Thank you also for being so supportive to us Victorians. It’s very, very, very much appreciated. xxx
Nagi says
You’re so welcome Diane, it’s the least I can do! N x
Poornima says
Super recipe! Love it. And Dozer is such a sweetie😍
Nagi says
I always knew he’d steal the show Poormina! N x
Shaz says
OMG! Be still my beating heart! I devour the eggplant curry from New Shakti and yes the deep fried component always stopped me from
making it at home. But now Nagi, you have done it! I love your never fail and tasty recipes and without even trying it I will be making it again and again!
Nagi says
YOU KNOW New Shakti??!!! No way!! What a co-incidence. You have no idea how obsessed I am with that place. I go totally out of my way to get the lunch packs!!! This doesn’t taste the same because it’s not deep-fried. We really tried to replicate it but it’s impossible – it’s just really lacking in flavour if you don’t get the caramelisation from deep frying. But if you love that one, then you will really enjoy this one! It’s on par in terms of how much flavour it has in it, it’s just a South Indian rather than Sri Lankan flavour 🙂 N x
shaz says
Your recipes work for me 100% of the time. I am sure this will be the same!
PS You are my go-to for recipes.
Lallie Pillay says
Amazing recipe with brinjlals
Really tasty
Nagi says
You’re so welcome Lallie – I’m so glad you love it! N x
Mike says
Oh wow, I can’t wait to make this – I’m mad for eggplant curries and this looks fantastic. Will let you know how it goes!
Nagi says
I hope you love it Mike!! N x
Holly says
Hi Nagi, I’ve been successfully using your recipes for over a year now with no failures 🙂 I used to get this from Spice Boys in Hunter Connection but have sadly moved away. It had a serious kick of chilli to it so can you suggest the best way to get some fire into this recipe? Also, would Air Frying the eggplant work – my oven is on it’s way out and I’m 8 weeks away from my new kitchen. Thanks in advance – just love your website. Holly x
Chainie says
i would do this in my air fryer because it can give me a similar to deep fried and caramelised affect better than I can get in my so-so and unpredictable oven. Im a bit scared of going so hot in the air fryer as it already caramelises at 200. and I might go a few minutes short of the cooktime – you can always check it and do it a bit more so easy in air fryer but difficult to save the meal if you turn it into charcoal! Those would be my thoughts. Best wishes.
Gill says
Do you use green or black cardomom for this recipe?
Nagi says
Hi Gill, I use green here 🙂 N x
Kiran says
This looks SO good! I love eggplant and my go to dishes are either baighan barhta or baighan borani (which is a layered eggplant dish with yoghurt). This looks like it’s going to be another favourite.
P.s. curry plants can be found at Indian and Pakistani grocery stores – have seen them quite a few times at the Indian stores near Flemington station. Fresh curry leaves have the best smell!
Nagi says
Hi Kiran, I’m getting a lot of suggestions for curry plants – I may just have to buy one! N x
Eha Carr says
Yes ! Yes ! I may supposedly be a North Indian curry lover – the Deccan, Rajasthan, meat and all that, but I just love this ! Anything to do with eggplant naturally . . . actually just did the virtual taste test . . . hmm! Nagi – in no way is this a ‘hot’ curry . . . just absolutely delightful to be used in any number of different ways. And Dozer – am so glad he has obviously given your half of the sofa back . . .
Nagi says
I hope you try it Eha, I love your feedback!! N x
Sj Dc says
Hey, just FYI..coconut is synonymous with south Indian cuisine and northern cuisine I dairy based (cream/fresh white butter)..
Nagi says
Oh! I thought coconut was used in northern too? 🙂 N x
Sj Dc says
Hardly..because they are more into dairy farming and other crops..only Gujarat & bengal on virtue of being coastal use it extensively..we often forget how large the country is with varied topography..which is why the cuisine changes completely even within each state…
Also, I didn’t mean to offend you in any way..was coming from a thoughtful place…
Nagi says
No offence taken, I appreciate all feedback – it’s how we learn!! N x
Desi boy says
Butter chicken, Rogan Josh etc are sold in Woolies and Coles. They’re mainstream in the West… It’s fairly obvious even to non cooks that there’s no coconut in there lol
Goh says
Hi Desi boy! Fair call. We edited to clarify some of the inaccuracies you pointed out regarding north/south food characteristics. We don’t claim to be experts in Subcontinental food but are trying to expand beyond the obvious mainstream dishes you mention. We love all food from across the Subcontinent whether it’s haleem, nihari, biryani, dosa, tehari or crab xec xec. It’s all brilliant, delicious food to us!
Aliya says
Nah, coconut in cooking is VERY south Indian. By the by, you will laugh but the norths and the souths will get their knickers in a twist if you mix up their cooking. Lol. Everyone is so uppity about their food. I am American, North Indian by heritage, and married to South Indian by heritage, lol, that alone is heresy, if you want to understand how nuts everyone is about this north-south thing. Lol
Sj Dc says
Yoghurt is predominantly used all over the country..
The south is a coastal penensula..thus coconuts/coconut products are widely
Love your recipes..thx for the variety..