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Dry eggplant curry

Eggplant (or aubergine) is widely used in Indian cuisine. This recipe is a dry version which can be used as a side dish. It has a very distinctive flavour as the eggplant is cooked directly over the flame. This is very popular in the northern part of India.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Eggplant big
  • 1 Onion chopped
  • 2 Tomatoes chopped
  • 1 inch Ginger chopped
  • 1 Green chilli
  • 1 tsp Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • Salt as required
  • 2 tsp Oil
  • 1 tsp Oil For rubbing on eggplant
  • 1 tsp Cumin seeds
  • 1 sprig of coriander leaves

Method
 

  1. Wash the eggplant thoroughly and dry with a towel.
  2. Rub the oil onto the eggplant throughout.
  3. Hold the eggplant with its stem and cook it directly on the flame on all sides. Alternatively, it can be cooked in the oven at 250°C until the skin of the eggplant starts peeling off.
  4. When cooled, peel the skin off. Make a mince of the eggplant with a knife and keep aside.
  5. Heat oil in a pan. Add the cumin seeds and let them splutter.
  6. Add the chopped onion and brown them. Add the chilli powder, ginger, cumin powder, coriander powder and salt. Fry for a couple of minutes, taking care not to burn the spices.
  7. Add the minced eggplant and fry until all the ingredients are mixed together.
  8. Garnish with the coriander leaves.