Looking to switch things up in the kitchen? Try adding eggplant curry to your dinner menu. This flavorful and healthy dish will impress your taste buds and satisfy you. Follow this easy recipe and become a curry master in no time!
Are you tired of cooking the same old meals for dinner? Do you want to try something different and more exciting? Look no further than eggplant curry! Not only is it bursting with flavor and spice, but it’s also a healthy and satisfying option for any meal. In this article, we’ll explore the benefits of eggplant, the ingredients, and the preparation needed for a delicious curry, and even settle the debate on whether it’s called eggplant or aubergine. Get ready to spice up your dinner routine and become a curry master with our easy and delicious recipe.,
What is so special about Eggplant?
One of the main ingredients in eggplant curry is, of course, eggplant. But what makes this vegetable so special? For starters, it’s low in calories and high in fiber, making it a great option for those watching their waistline. Additionally, eggplant is rich in antioxidants and nutrients like vitamin C, potassium, and folate, which can help improve overall health and wellness. Plus, it’s a versatile veggie that can be used in a variety of dishes, from stir-fries to pasta sauces. So not only will you be enjoying a delicious curry when you make this recipe, but you’ll also be reaping the benefits of this superfood vegetable.
So the next time you’re at the grocery store or farmer’s market, don’t hesitate to pick up an eggplant or aubergine and try out some new recipes. Who knows, you might just discover a new favorite vegetable.
Why make this curry?
If you’re looking to add an exciting new dish to your dinner routine, eggplant curry is the way to go.
- Not only is it packed with flavor and spice, but it’s also a healthy and nutritious meal option.
- With its main ingredient being eggplant, this recipe is a great way to incorporate this low-calorie, high-fiber vegetable into your diet.
- Eggplants are also rich in antioxidants and nutrients, making them a superfood that can improve overall health and wellness. So not only will you be enjoying a delicious and satisfying meal, but you’ll also be doing your body a favor by consuming this nutrient-dense vegetable.
Consider pairing your eggplant curry with a few different sides to create a complete and satisfying meal. Steamed rice is an obvious choice and will soak up the flavorful sauce. If you’re looking for something heartier, try serving the curry over quinoa or with some warm naan bread on the side.
You could also opt for a fresh salad to add some crunch and balance out the richness of the curry. A simple cucumber salad with chopped tomatoes, red onions, and a drizzle of lemon juice and olive oil would be perfect.
Don’t be afraid to experiment with different flavors and textures to find the perfect combination for your taste buds. And if you have any leftovers, they’ll make a great lunch the next day!
Now that you have some ideas for serving your eggplant curry, let’s take a closer look at the vegetable itself and clear up any confusion between eggplant and aubergine.
- Eggplant Pickle (Brinjal) Relish
- Baingan Bharta – Brinjal Broth
- Stuffed Okra – Bharwa Bhindi
- Gawar Foogath, Drumstick foogath, Prawn and Cabbage Foogath
- Chana Dal
The truth is that eggplant and aubergine are two names for the same vegetable. The word “eggplant” is commonly used in North America, while “aubergine” is more common in Europe and Asia. Some people also refer to it as “brinjal” in South Asia and Africa.
Regardless of its name, eggplant is a versatile vegetable that can be used in a variety of dishes, from curries and stews to dips and appetizers. It has a mild taste and a spongy texture that makes it a great substitute for meat in vegetarian dishes
When shopping for eggplant, look for ones that are firm, smooth, and heavy for their size. Avoid any that have soft spots or bruises. You can choose from a variety of colors, including purple, white, green, and even striped.
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- 1 lb Small eggplants mini aubergines
- 2 tbsp Cooking oil
- ½ tsp Mustard seeds
- ¼ tsp Cumin seeds Jeera
- ⅛ tsp Asoefetida hing
- 2 large Onions finely minced
- 2 large Garlic cloves minced
- 1 inch Fresh ginger grated
- 1 large Tomatoes finely chopped
- 1 tsp Curry powder
- ½ tsp Garam masala powder
- ½ tsp Tamarind paste
- ¼ cup Coconut cream
- ½ cup Cilantro or parsley chopped
- 2 tbsp Chickpea flour
- ½ tsp Garam masala
- 1 tsp Curry powder
- 1 tsp Fennel powder Sauf
- 1 tsp Dry mango powder (optional)
- ¼ cup Coconut cream or freshly ground coconut
- Soak – Slit the eggplants into four while still keeping the stalk in tack. Place in a bowl of salted water for 10 minutes.1 lb Small eggplants
- Filling mixture – In a frying pan over medium-low heat, pan fry the chickpea flour for 2 minutes until fragrant. Then add the spices and saute for 2 minutes more. Add the coconut cream and stir until you have a paste consistency.2 tbsp Chickpea flour, ½ tsp Garam masala, 1 tsp Curry powder, 1 tsp Fennel powder, 1 tsp Dry mango powder, ¼ cup Coconut cream
- Stuff eggplants – Dran the eggplants. Squeeze and pat dry to ensure you don't have excess moisture. Then, stuff as much of the filling mixture into the eggplants making sure not to break them. Pro tip – put the masala paste in between the slits so each eggplant looks full.
- Saute – In a saute pan add the oil followed by the mustard seeds, cumin, and curry leaves. Then, add the asafoetida followed by the onions. Saute until the onions are almost golden.2 tbsp Cooking oil, ½ tsp Mustard seeds, ¼ tsp Cumin seeds, ⅛ tsp Asoefetida, 2 large Onions
- Curry – Add the ginger and garlic followed by the chopped tomatoes. Cook until the tomatoes are almost mushy. Then, add the curry powder and garam masala. Saute until fragrant. Add the coconut cream and combine well. Season with salt and pepper.2 large Garlic cloves, 1 inch Fresh ginger, 1 large Tomatoes, 1 tsp Curry powder, ½ tsp Garam masala powder, ¼ cup Coconut cream
- Eggplant – Gently layer the eggplants in the sauce. Cover and cook on a low simmer for 10 minutes. Then turn the eggplants over and cook another 10 minutes. Check to see if the eggplants are tender, if not cook a few minutes more.
- Finish – Add the tamarind paste and combine well. Taste and adjust seasoning. Add water if you need more gravy. Garnish with fresh chopped cilantro or parsley.½ tsp Tamarind paste, ½ cup Cilantro or parsley
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Eggplant curry is a delicious and nutritious addition to any dinner routine. Not only is it packed with flavor, but it’s also loaded with healthy ingredients. Impress your friends and family with your cooking skills and try making this Bharwa Baingan tonight. Don’t forget to share your creations with us on social media!