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Spicy Eggplant curry

Tender baby eggplants take center stage in this Stuffed Baby Eggplant Curry, where they are first sautéed and then gently simmered in a rich, coconut-based curry. The result is a dish that’s creamy, aromatic, and perfectly spiced. This vegan-friendly recipe is not only delicious but also a perfect companion to rice, roti, or your favorite flatbread, offering a balanced and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Side Dish, Snack
Cuisine Indian
Servings 6 People
Calories 140 kcal

Equipment

  • Wide Pan
  • One Set of measuring cups
  • Set of Measuring Spoons
  • Cutting boards, Knives, etc
  • Blender

Ingredients
  

For the Eggplants:

  • 15 baby eggplants small
  • 3 tablespoons oil for sautéing

For the Curry Base:

  • 1.5 cups onions diced
  • 1 tablespoon oil
  • 1 tablespoon ginger-garlic paste
  • 2- inch cinnamon stick
  • 4 whole cloves
  • 4 green cardamoms
  • 1.5 teaspoons paprika
  • 1.5 teaspoons garam masala
  • 1.5 teaspoons coriander powder
  • ½ cup fresh grated coconut or unweetehend desiccated coconut
  • 1 green chili or 2 dry red chilies.skip for mild curry
  • 1 cup water or more as needed
  • salt to taste

For Garnish:

  • 1 tablespoon kasoori methi dried fenugreek leaves
  • Cashew halves
  • Fresh chopped herbs like cilantro

Instructions
 

  • Wash the baby eggplants and make an “X” cut at the bottom, keeping the stems intact to ensure the eggplants stay whole.
  • Heat 3 tablespoons of oil in a pan. Add the eggplants and sauté on medium heat for about 10 minutes until lightly browned and partially cooked. Remove and set aside.
  • In the same pan, heat 1 tablespoon of oil. Add the diced onions and sauté until golden brown.
  • Add the ginger-garlic paste, cinnamon stick, cloves, and green cardamoms. Cook for 1-2 minutes until fragrant.
  • Mix in the coconut, green chili (or red chilies), paprika, garam masala, and coriander powder. Stir well to coat the mixture.
  • Transfer the onion mixture to a blender. Add 1 cup of water and blend into a smooth paste.
  • Return the sautéed eggplants to the pan. Pour the blended curry paste over them.
  • Season with salt. Add more water if needed to adjust the consistency. Stir in the kasoori methi.
  • Bring to a boil, then reduce the heat and simmer for about 20 minutes, stirring occasionally, until the eggplants are soft and creamy.
  • Top with cashew halves and freshly chopped cilantro. Serve hot

Video

Notes

1. Sauté the eggplants on medium heat to ensure even cooking without burning.
2. Blend the curry paste until smooth for the best texture.
3. Adjust the water for the desired consistency; the curry thickens as it simmers.
4. Use fresh kasoori methi for a strong, aromatic finish.
5. Always taste and adjust the seasoning before serving.
*Calories per serving are approximate
Keyword eggplant recipes