Eggplant/baingan has always been one of my favorite vegetables. Whenever I cook eggplant, always try to give it a different flavor, so this time I have used tomato and heavy cream to give this curry, tangy flavor and creamy texture. Curried eggplant dish is a healthy and delicious way to enjoy the vegetables. This dish can be served in either lunch or dinner and it goes very well with rice, quinoa, roti, or paratha.
Eggplant comes in a range of shapes and colors. For this curried eggplant recipe, I have used a small round shaped eggplant, but any type of eggplant would be a good fit. Making this dish is very simple. I have used 2 steps to make this dish. First, I sautéed the eggplant with garlic and salt to give it a nice flavor and second to make the creamy tomato curry for this sautéed eggplant. This whole process takes less than 30 minutes, so without wasting time let’s begin how to make this delicious curried eggplant.
I love this eggplant curry. Hope you will like it too. Try this recipe and please let me know how it went. Feel free to ask me any question related to my recipes.
If you try this recipe, I would love to know how it turned out. Please tag your picture with #tangyhoney on my Instagram or connect with me on Facebook, Twitter, and Pinterest. Thank you so much for visiting my blog. See you very soon in my next healthy recipe. Stay healthy…
More vegetarian healthy recipes from the blog-
- Chickpeas beans salad
- Chickpea salad
- Eggplant peanut curry
- Sauteed Mushroom Spinach
- Zucchini fritters
- Banana soup
- Chili soy nuggets
- Chana Masala
Prep. time: 5 minutes Cooking time: 25 minutes Serve: 2
- Eggplant/baingan: 1 pound (500gm)
- Fenugreek/methi leaves: ½ cup (chopped)
- Red chili powder: 1 Tsp
- Tumeric powder: 1 Tsp
- Curry powder/gram masala: 1 tbsp
- Onion: 1 medium size (finely chopped)
- Garlic: 1 tbsp (chopped)
- Tomato sauce/fresh tomato puree: ½ cup
- Heavy cream: ½ cup
- Cilantro leaves: ¼ cup
- Oil: 3 tbsp
- Butter: 1 Tsp (optional)
Let’s begin: How to Make Tomato based Eggplant curry with step by step photos –
- Take eggplant and remove the top green part.
- Cut into two halves (longitudinal section) and wash them.
- Now coat the eggplant with a Tsp of salt, garlic powder, and red chili powder.
- In a heated pan, add 2 tbsp of oil at a time and spread it all over the pan.
- Add the coated eggplant and cook until the underside is nicely golden brown, about 3 minutes on medium heat.
- Flip them and cook on the other side, about 2 or 3 minutes longer.
- Turn off the flame and keep them aside. Now it’s time to make curry.
- Heat oil in a pan and add cumin seeds. Allow the seeds to crack.
- Now add chopped fenugreek leaves and stir it for about 30 seconds.
- Add onion, garlic, and a pinch of salt, and cook until it is golden brown.
- Add all dry spices (red chili powder, turmeric powder, curry powder/garam masala) and tomato puree.
- Stir them and cover them for another for 5 minutes on low flame.
- Keep stirring in between the spices to avoid burning.
- Now time to add a cup of water and bring it to boil.
- Add sautéed eggplant and cook them on medium heat for about 5 minutes.
- Now add the heavy cream and a Tsp of butter.
- Give it a good mix and turn off the flame.
- Garnish the curried eggplant with heavy cream and cilantro.
- Serve Curried eggplant hot with roti/chapati/quinoa/rice.
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