Best 8 South Indian Eggplant Curry Recipes

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**Embark on a Culinary Journey to South India with this Enchanting Eggplant Curry:**

Immerse yourself in the vibrant flavors of South Indian cuisine with our delectable eggplant curry, a symphony of spices, textures, and aromas. This classic dish showcases the versatility of eggplant, transforming it into a tender and flavorful centerpiece. Prepared with a medley of aromatic spices, fresh herbs, and tangy tamarind, this curry promises an explosion of taste in every bite. Accompanying this main event are three additional culinary gems: a refreshing mint chutney, a cooling cucumber raita, and a flavorful tomato chutney. These accompaniments provide a delightful contrast to the richness of the eggplant curry, offering a harmonious balance of flavors. Whether you're a seasoned cook or a culinary adventurer, this recipe will guide you through the steps to create an authentic South Indian feast that will tantalize your taste buds and transport you to the heart of this vibrant region.

Here are our top 8 tried and tested recipes!

SOUTH INDIAN EGGPLANT CURRY



South Indian Eggplant Curry image

Make and share this South Indian Eggplant Curry recipe from Food.com.

Provided by gailanng

Categories     Indian

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 tablespoons canola oil
1 tablespoon chickpea flour
1/4 teaspoon turmeric powder
1 dash asafoetida powder
3 tablespoons unsweetened dried shredded coconut
1 tablespoon grated fresh ginger
1 teaspoon salt, plus more to taste
2 teaspoons tamarind paste
1 large eggplants or 2 medium eggplants
chopped fresh cilantro leaves (to garnish)

Steps:

  • In a small glass bowl, mix together oil, chickpea flour, turmeric and asafetida. In the microwave on high-power cook for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
  • Rinse and dry eggplant, trim off ends then cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes; then put eggplant into a microwave-safe dish. Partially cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
  • Note: * Can use frozen shredded coconut, which is available at Indian grocery stores. If you can't find this, you can use sweetened shredded coconut - soak it in hot water for a few minutes (to remove the excess sugar) then drain well.

Nutrition Facts : Calories 227.6, Fat 16.5, SaturatedFat 2.7, Sodium 1172.2, Carbohydrate 20.2, Fiber 10.3, Sugar 8.4, Protein 3.7

SOUTH INDIAN EGGPLANT CURRY



South Indian Eggplant Curry image

Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.

Provided by Mark Bittman

Categories     dinner, lunch, quick, main course

Time 15m

Yield 4 or more servings

Number Of Ingredients 10

2 tablespoons canola oil
1 tablespoon chickpea flour
1/4 teaspoon turmeric powder
Dash of asafetida
3 tablespoons unsweetened shredded coconut
1 tablespoon grated ginger
1 teaspoon salt, plus more to taste
2 teaspoons tamarind paste
1 large or 2 medium eggplant
Chopped fresh cilantro leaves for garnish

Steps:

  • In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
  • Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 355 milligrams, Sugar 6 grams, TransFat 0 grams

SOUTH INDIAN EGGPLANT CURRY BAKED RECIPE



South Indian Eggplant Curry Baked Recipe image

This South Indian Baked Eggplant Curry is made in the oven instead of the skillet. Eggplant / aubergines and red lentils are baked in a fragrant spiced tomato coconut milk sauce. So good served over rice or as soup! It's Glutenfree, nutfree and also soyfree.

Provided by Vegan Richa

Categories     Main Course

Time 1h10m

Number Of Ingredients 20

2 teaspoons oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne or Indian red chili powder or use 1/2 teaspoon paprika instead for keeping it mild
1 teaspoon or more garam masala or you can use sambar masala or Berbere
1/2 teaspoon salt
1 large eggplant (chopped into 1-1 1/2 inches by 1/2 inch size cubes, or use small eggplants chopped into quarters )
1/2 red onion (thinly sliced about 3/4 cup)
2 cloves garlic minced
1/2 inch ginger finely chopped or minced
1 teaspoon oil
1/2 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds
12 curry leaves (fresh or frozen or dried)
8 ounces tomato puree (use unseasoned tomato sauce or purée canned diced tomatoes)
2 to 2 1/2 cups coconut milk
1/4 cup split red lentils ((Masoor dal) )
1/4 teaspoon salt
cilantro and lemon juice for garnish

Steps:

  • Bake the eggplant: To a 9x11 inch or similar sized baking dish, add the oil and add all of the spices and salt and mix well.
  • If the spices are getting too clumped up, add splashes of some water or few teaspoons of water so that the mixture is like a thin spice paste.
  • Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer.
  • Then bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes.
  • Meanwhile, make the tempering with mustard seeds and fenugreek seeds: Heat the oil in a small skillet over medium high heat. Once the oil is hot, add the mustard seeds and fenugreek seeds and cook until the seeds start to pop or change color. Then add the curry leaves and immediately take off heat. Be careful while adding the curry leaves because they will pop and splash a little bit. Keep this tempering aside.
  • Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering and mix lightly.
  • Then return the dish to the oven. Cover with a parchment and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.
  • If the sauce has thickened too much, you can gradually add in about 1/2 cup of warm non-dairy milk and mix in. Taste and adjust salt and flavor. Add more salt, spices if needed then mix in.
  • Remove the dish from the oven and let it sit for a few minutes. Then garnish with cilantro the lemon juice and serve with rice or flatbread or dosa, or serve with garlic bread as bowl of soup.
  • To make this into a soup, you can add in a little bit more non-dairy milk while the curry is still hot so that it gets a bit soupier and then serve with garlic bread.

Nutrition Facts : Calories 217 kcal, Carbohydrate 25 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, Sodium 540 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving

EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY



Eggplant Curry - South Indian Brinjal Curry image

Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you've made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you're concerned, skip or reduce it!

Provided by Nagi

Categories     curries     Mains

Number Of Ingredients 23

2 tbsp vegetable oil ((or canola))
700g / 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))
1/2 tsp each salt and pepper
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))
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
Basmati rice
Yogurt (, highly recommended)
Coriander/cilantro leaves (, optional)
Easy flatbread (as naan!) (, optional)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 250 kcal, Carbohydrate 18 g, Protein 3 g, Fat 21 g, SaturatedFat 16 g, Sodium 1051 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

INDIAN EGGPLANT CURRY



Indian Eggplant Curry image

Make and share this Indian Eggplant Curry recipe from Food.com.

Provided by CityDoors

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 14

2 large eggplants
3 tablespoons olive oil
1 teaspoon cumin seed
1 1/2 teaspoons mustard seeds
2 teaspoons turmeric powder
1 teaspoon cayenne pepper
1 large onion, thinly sliced
1 1/2 tablespoons ginger-garlic paste (it's very easy to blend your own)
1 tablespoon curry powder
1 large tomatoes, diced
3 tablespoons plain yogurt
5 chopped small green chilies
3/4 tablespoon salt
1 bunch chopped fresh cilantro

Steps:

  • Chop the eggplants into 1-inch cubes with the skins on. Boil eggplant pieces in large stockpot for about 5-7 minutes, or until soft. Drain well, set aside.
  • Heat oil in a large pan over medium heat. Mix in cumin seeds and mustard seeds. Let them roast for about 1 minute or until they start to sizzle and pop.
  • Stir in onion and fry for 2 minutes or until onion is tender. Add turmeric powder and fry for another 30 seconds.
  • Add ginger-garlic paste, frying for about 1 minute. Stir in cayenne pepper, curry powder, and diced tomato. Cover and let simmer on low heat for about 5 minutes, or until the tomato is almost a paste (if you must, add 1-2 tablespoons of water to keep the mixture moist).
  • Add salt, green chiles, and plain yogurt. Cook for 30 seconds, then add the eggplants. Cover and cook for 7-10 minutes. Mix in chopped cilantro and serve over rice.

SOUTH INDIAN EGGPLANT CURRY



South Indian Eggplant Curry image

Adapted from Roopa Kalyanaraman. If you are an eggplant fan, this will really turn you on. If you're not, this will make you one. Cooked completely in the microwave, you can have this dish on the table in 15 minutes! Served with steamed rice, it's a great vegetarian meal.

Provided by evelynathens

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons canola oil
1 tablespoon chickpea flour
1/4 teaspoon turmeric powder
1 dash asafoetida powder
3 tablespoons unsweetened dried shredded coconut
1 tablespoon grated ginger
1 teaspoon salt, plus more to taste
2 teaspoons tamarind paste
2 medium eggplant
chopped fresh cilantro leaves (to garnish)

Steps:

  • In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high in microwave for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
  • Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.

Nutrition Facts : Calories 84.1, Fat 8, SaturatedFat 1.3, Sodium 583.5, Carbohydrate 3, Fiber 0.7, Sugar 1, Protein 0.6

SOUTH INDIAN EGGPLANT (AUBERGINE) CURRY



South Indian Eggplant (Aubergine) Curry image

This is an adopted recipe that I haven't yet tried. The original chef comments: "My good friend's Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. I'm posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer)."

Provided by Ms B.

Categories     Curries

Time 1h

Yield 5 serving(s)

Number Of Ingredients 22

1/2 cup dry coconut powder
3 tablespoons white poppy seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
4 tablespoons channa dal, roasted
1/2 cup roasted peanuts
12 small eggplants, about the size of an egg
1/4 cup oil, plus
2 tablespoons oil
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 cup onion, chopped
2 tablespoons ginger-garlic paste
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder, to taste
2 teaspoons kosher salt
2 cups fresh tomatoes, peeled seeded and chopped
1 1/2 cups water
2 teaspoons garam masala
3 tablespoons fresh coriander, chopped

Steps:

  • In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
  • Remove from pan to stop the cooking and cool.
  • Put this coconut mixture in a food processor and process until it's grainy, reserve in a dish.
  • Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
  • In a food processor, process the peanuts until they are coarsely ground.
  • Wash and stem the eggplants.
  • Cut each eggplant 2/3 into the wide end up to the stem - making an "X" - leave the stem end intact.
  • Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
  • In a separate pan, heat the 2 tablespoons of oil to medium hot.
  • Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
  • In a matter of seconds they will begin to pop - add the onions and stir.
  • When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
  • Stir the spices into the onion then add the tomatoes.
  • Stir in the tomatoes then add the coconut mixture along with the peanuts.
  • Add the eggplants and 1 cup of the water.
  • Stir and cook over low heat, covered for about 20 minutes.
  • Add water a little at a time to maintain a nice smooth consistency.
  • Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander - stir.
  • Check to see that it is salted to your taste.
  • Put in a serving dish and garnish with the remaining chopped coriander.

Nutrition Facts : Calories 732.3, Fat 36.8, SaturatedFat 4.9, Sodium 935, Carbohydrate 96.8, Fiber 52.2, Sugar 36.5, Protein 24.3

BRINJAL (EGGPLANT) CURRY



Brinjal (Eggplant) Curry image

This aubergine bhaji recipe has won rave reviews from my South Indian in-laws, who have very discerning palates when it comes to authentic currys. This dish can either be used as a side dish, or as a vegetarian main dish. It's easy, delicious and a great way to introduce different veggies to your kids.

Provided by KVasanth

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

300 g eggplants (aka aubergine)
1 tablespoon salt
3 tablespoons rice bran oil (or other healthy-option oil)
1 teaspoon whole mustard seeds
1 cup sliced onion (slice each half-onion thinly, making half-moon shapes)
1 teaspoon ginger paste
4 garlic cloves, chopped finely
1/4-1/2 teaspoon cayenne pepper (depending on taste)
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/4 teaspoon garam masala
1/2 cup water
2 teaspoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon salt

Steps:

  • Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
  • Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
  • Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
  • Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
  • In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
  • Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
  • Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.

Tips:

  • To save time, use pre-cut eggplant from the grocery store.
  • If you don't have tamarind paste, you can use lemon juice or vinegar instead.
  • Adjust the amount of chili powder to your taste.
  • Serve the curry with rice, roti, or naan.

Conclusion:

This South Indian eggplant curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is tender and flavorful, and the curry sauce is rich and creamy. Serve it with rice, roti, or naan for a complete meal.

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