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Eggplant & Tomato Curry (Indian Style)

Simple, healthy Indian eggplant and tomato curry — a tasty, fiber-rich vegan dish ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 people
Course: Main, side
Cuisine: Indian, South Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium eggplants (baingan) washed and cut into 1-inch cubes
  • 3 medium tomatoes finely chopped or pureed
  • 1 tbsp vegetable oil (or olive oil)
  • 1/2 tsp cumin seeds (jeera)
  • 1 onion (medium) finely chopped
  • 1 tsp ginger-garlic paste
  • 1 – green chilli slit or chopped (optional, adjust for spice)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp red chilli powder (or to taste)
  • 1 tsp coriander powder (dhania)
  • 1/2 tsp salt (or as per taste)
  • 1/2 cup water
  • 2 tbsp fresh coriander leaves chopped, for garnish

Equipment

  • Kadai or frying pan

Method
 

  1. Heat oil in a pan (kadai) over medium heat. Once hot, add cumin seeds and let them crackle for a few seconds.
  2. Add chopped onion and sauté until light golden.
  3. Stir in ginger-garlic paste and green chilli. Cook for about 30 seconds until raw smell disappears.
  4. Add chopped or pureed tomatoes, turmeric, red chilli powder, coriander powder and salt. Cook until tomatoes soften and oil begins to separate.
  5. Add the eggplant cubes. Stir well so they are coated with the masala. Add half cup water, cover the pan, and cook on low-medium flame for about 10–12 minutes. Stir once halfway through.
  6. When eggplant is soft and cooked through (poke with a spoon — it should go in easily), remove lid and cook for 2–3 more minutes to thicken the gravy as per desired consistency.
  7. Garnish with chopped coriander leaves. Turn off heat and serve hot with roti or rice.

Notes

Use firm purple eggplant rather than over-ripe for best texture. If you like less oil, you can reduce oil to 1 tsp and use non-stick pan. Adjust spices according to heat tolerance. Great as a vegan, fiber-rich side for roti or rice.