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Brinjal Curry (Indian Eggplant) Recipe

A flavorful recipe for Brinjal Curry (Indian Eggplant) gently simmered in a fragrant Masala Sauce until meltingly tender. Serve with Indian-style Basmati Rice and naan bread for a delicious vegetarian/vegan Indian-inspired meal.

4.8 from 151 votes
105 mins
Total Time
8
servings
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Brinjal Curry (Indian Eggplant)

How to Make the Best Brinjal Curry (Indian Eggplant)

Brinjal curry is a beloved dish across India, showcasing the humble eggplant in all its glory. This recipe transforms small, round Indian eggplants into meltingly tender morsels bathed in a richly spiced masala sauce. The combination of aromatic spices like garam masala and coriander with the tangy sweetness of tamarind creates a flavor profile that’s both complex and comforting.

What makes this curry special is the traditional technique of scoring the eggplants and soaking them in salted water, which removes any bitterness and allows the spices to penetrate deep into the flesh. The tempering of mustard seeds and curry leaves adds that distinctive South Indian aroma that fills your kitchen with an irresistible fragrance.

Serve this beautiful vegetarian curry alongside fluffy basmati rice and warm naan bread for an authentic Indian meal. It’s a dish that proves plant-based cooking can be just as satisfying and flavorful as any meat-based dish, making it perfect for both weeknight dinners and special occasions.

Brinjal Curry (Indian Eggplant)

Brinjal Curry (Indian Eggplant)

A flavorful recipe for Brinjal Curry (Indian Eggplant) gently simmered in a fragrant Masala Sauce until meltingly tender. Serve with Indian-style Basmati Rice and naan bread for a delicious vegetarian/vegan Indian-inspired meal.

4.8 from 151 votes
CourseSide Dish
CuisineIndian
Keywordbrinjal curry, brinjal curry recipe, indian eggplant, eggplant curry, indian curry eggplant, vegan eggplant recipe
Prep Time30 mins
Cook Time75 mins
Total Time105 mins
Servings8 servings
Calories232kcal
AuthorRare Ivy
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Ingredients

Eggplant

Spice Paste

Sauce

Tempering

Instructions

Prepare the Eggplant

  1. Make 2 cuts down the center of the eggplant to make an X, but only about ¾ of the way down so that the eggplant is still intact.
  2. Place in a big bowl and cover the eggplants with warm water. Mix in 2 tablespoons salt and let soak for about 20-30 minutes, opening the eggplants a little if possible.
  3. Drain the eggplants and set aside while you prep the remaining ingredients.

Make the Spice Paste

  1. Toast the lentil dahl, dried chilies, garam masala, and coriander seeds in a dry pan until fragrant.
  2. Blend the toasted spices with turmeric, black pepper, garlic, ginger, grated coconut, salt, and water until a smooth paste forms.

Cook the Curry

  1. Heat ghee or coconut oil in a large pan. Add mustard seeds and let them pop.
  2. Add asafoetida and curry leaves, followed by the sliced onion. Sauté until the onion is golden.
  3. Add the diced tomatoes and cook until softened.
  4. Add the spice paste, tamarind paste, brown sugar, and water or veggie broth. Stir to combine.
  5. Gently add the prepared eggplants to the sauce. Cover and simmer for 45 minutes to 1 hour until the eggplants are meltingly tender.
  6. Adjust seasoning to taste and serve hot with basmati rice and naan bread.

Notes

  • Look for small, round Indian eggplants at Asian grocery stores for the most authentic results.
  • Fresh grated coconut can be found in the frozen section at Asian markets.
  • The curry tastes even better the next day as the flavors develop.
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