Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Eggplant Curry – South Indian Brinjal Curry Recipe
This Eggplant curry isn’t for the faint hearted! Eggplant (Brinjal) is roasted slightly than fried for a more healthy but equally scrumptious various (excessive temp does the trick right here), then simmered in an intensely spiced Indian curry sauce so it sucks up the flavour and partially collapses to create an enormous pot of juicy (scrumptious) mush.
Low cal at 250 energy and by the way vegan. Yay vegans!
Eggplant Curry
It is a curry impressed by the well-known Sri Lankan eggplant curry we love at New Shakthi Sri Lankan in Homebush (Sydney, Australia). It’s a type of “gap within the wall” locations the place the servers get grumpy should you dare to take the time to mull over which 3 curries you need in your lunch pack.
“Hurry, hurry, individuals are ready!” they are saying, gesturing on the queue forming behind you.
And, flustered, I shortly jab my finger at a bunch of curries – as a result of actually, it doesn’t matter what you select as a result of all the things there’s good (and low-cost).
Their eggplant curry (Brinjal curry) is especially well-known – it has an intensely deep, smoky and candy style we suspect comes from deep frying the eggplant to get large caramelisation and wealthy, oily goodness.
This recipe is a extra achievable and more healthy dwelling model, and since we are able to’t replicate the identical Sri Lankan curry flavour with out deep frying, we’ve needed to head to a extra normal South Indian fashion.
However the outcomes aren’t any much less tasty! And far much less oil!
What’s the distinction between North and South Indian curries?
India is a rustic of 1.3 billion folks, with a deep, wealthy and complicated meals historical past that’s extremely regional. I don’t faux to be an knowledgeable, however this can be a super-generalised try to elucidate options of northern versus southern Indian meals!
North Indian delicacies is traditionally influenced by the Arabs and Center East, so tends to make use of extra meat and dairy, with meals primarily based on yogurt, ghee, and nuts – like Butter Chicken, Tikka Masala and Rogan Josh. Wheat is the staple crop, so you discover flatbreads resembling chapaati, paratha and naan are the extra conventional meal accompaniments. The tandoor additionally originates from the north, therefore dishes like Tandoori Chicken come from the north.
South Indian meals tends to be much less meat-oriented, with vegetarian or seafood dishes made with out dairy most typical — resembling this Eggplant Curry. Tropical produce naturally options closely – coconut, tamarind, curry leaves, native greens distinct to the area — and the meals will also be spicier. Rice and legumes are additionally the staples within the south, and from this a part of the nation hail legendary Indian dishes like dosa, vada and idli.
What goes in eggplant curry
Right here’s what goes within the Eggplant Curry.
Don’t fret should you can’t get all of the spices – I’ve options for you! See the recipe card notes.
The 2 substances on this eggplant curry that makes it stand out as a really genuine South Indian Curry are black mustard seeds and curry leaves.
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Eggplant – small to medium eggplants are finest so every bit has a little bit of pores and skin which helps them maintain collectively when simmering within the sauce, slightly than turning into an enormous pot of eggplant puree. Asian eggplants (the skinny ones) can even work right here;
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Black mustard seeds – they seem like poppyseeds however have a slight wasabi-like chunk to them. They usually odor Indian, not Japanese! 😂 Not spicy, extra a contemporary zing. It’s about $1.50 in small packs at Indian grocery shops – I’m going to Indian Emporium in Dee Why on the Northern Seashores, Sydney. Additionally bought within the Indian meals part at some Woolworths (Australia) $1.70, and in addition bought on-line – small, gentle pack so postage needs to be minimal! Additionally utilized in Dal and on this Vegetable Samosa Pie which is to-die for!
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Curry leaves – it smells like curry powder, however in contemporary curry leaf kind! (Although simply so you already know, curry powder isn’t derived from curry leaves 🙂 ) Curry leaves add unimaginable curry fragrance into something it’s utilized in. Pretty accessible these days for Sydney-siders, bought at Harris Farms, most Coles and Woolworths. I intend to discover a plant! They preserve for ages within the fridge – as in a number of weeks – or may be frozen. This too is utilized in Dal and the Vegetable Samosa Pie. Throw in 10 or so when cooking Curried Rice, or into this Indian Chickpea Curry or Vegetable Curry – it can actually take it to a brand new stage! Substitute: dried curry leaves (not fairly the identical, however it’s the very best sub) or Garam Masala powder;
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The opposite spices – nothing out of the extraordinary right here, all the things you discover at native grocery shops;
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Coconut – coconut milk or cream is okay right here. Solely 3 tablespoons – it doesn’t make it style of coconut, however it’s exceptional what a distinction it makes so as to add a contact of luxurious to the mouthfeel of this curry. Leftover coconut milk: Freeze the remaining in ice dice trays and use in recipes that decision for a splash of coconut. In any other case, do a recipe seek for “coconut milk” and choose “Utilizing this ingredient” and it’ll convey up a listing of recipes which have coconut milk within the substances. Most recipes gained’t undergo if you’re brief simply 3 tbsp. Partial can makes use of: Gado Gado peanut sauce, scaled down batch of Thai Satay Peanut sauce.
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Tomato – something is okay right here, pulp or passata (base recipe), or canned crushed tomato (crush it extra by hand to make it extra advantageous) or perhaps a dollop of tomato paste;
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Garlic and ginger – as with most Indian curries, a great wack is important for a great curry expertise!
How one can make it – Roasted Eggplant for curry
Right here’s learn how to roast the eggplant – reduce into thick batons (they shrink quite a bit), then roasted at a excessive temperature with simply 2 tablespoons of oil so the surface is properly caramelised, the within is delicate and juicy, and it holds its kind slightly than collapsing into mush. Merely one of the simplest ways to prepare dinner eggplant within the oven!
Discover how the eggplant items are superbly browned on the surface and nonetheless holding their kind, slightly than being a soggy pile of mush (which is what occurs should you roast at a decrease temp). Simply holding within the juicy insides!!
How one can make Eggplant Curry
And right here’s how the curry is made:
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Fry off the mustard seeds and curry leaves – your own home goes to odor insane!
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Prepare dinner off the ginger and garlic (your own home will odor much more unimaginable!);
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Add the spices (your neighbours will catch a waft and begin salivating);
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Then tomato and water, combine it up into a really intensely flavoured curry sauce;
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Add eggplant and simmer so it absorbs the flavour (neighbours will come knocking at this level);
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Then lastly, stir within the coconut milk (neighbours can be camped out in your door step, refusing to go away and not using a style).
What it tastes like
This isn’t one for the faint hearted – it’s not delicate and creamy like Butter Chicken. It’s a very intense genuine Indian curry flavour, versus a generic flavour like these recipes you see made with a load of simply “curry powder” and possibly some Garam Masala.
The dominant flavour listed below are the curry spices – you possibly can’t style the tomato (for thickening the sauce) nor the coconut milk (for slight richness to mouthfeel).
Additionally, one other particular attribute with this curry is that it’s not saucy. It’s one massive pot of juicy (I’m going to say it!) MUSH. You don’t want a separate sauce!
Wholesome! 250 energy per serve.
Indian meals really makes use of a LOT of oil in cooking. You’d fall off your chair should you knew how a lot your pleasant native Indian restaurant is utilizing for his curries!
Sure there’s nonetheless 5 tablespoons of oil on this, however it’s a vegetable curry so lacks all the extra fats that the meat in a meat curry would drop and so has to compensate to be tasty.
However it’s not so unhealthy – in reality, it clocks in at simply 250 energy per serving!
Although if I had my approach it could be 1/2 cup of oil ….😂 – Johnsat x
PS. Pictured right here with basmati rice and dollop of yogurt. Naan or this less complicated flatbread for stuffing wouldn’t go astray as alternate options. For a contemporary facet, do that South Indian-style Cabbage & Carrot Salad with Coconut, this Minted Yogurt Tomato Salad, this contemporary creamy Cucumber Salad and even plain roasted Broccolini (skip the Tahini sauce within the recipe). Extra Veg and Salad Sides right here. And should you’re going low carb, use Cauliflower Rice as an alternative (the sauce is so sturdy, you gained’t care).
Watch learn how to make it
Ingredients
- 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
Instructions
- 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.
Notes
1. Eggplant – smaller the better eg. 2 x 300g eggplants, they hold together better. Asian eggplants ok too.
Alternative to roasting – pan fry in a little oil over medium high heat, rotating to brown all sides. Don’t worry if it’s a little raw inside once the outside is golden, it will finish cooking in the sauce.
2. Black mustard seeds – key ingredient for authentic flavour. Look like poppyseeds, wasabi bite, Indian aroma! ~ $1.50 in small packs at Indian grocery stores (my local is Indian Emporium in Dee Why, Sydney). Also sold in the Indian food section at some Woolworths (Australia) $1.70, otherwise try online.
Substitutes (starting with best):
Brown mustard seeds
Yellow mustard seeds
1/2 tsp mustard powder*
1/2 tsp Garam Masala* (different flavour, but is intended to make up for absence)
* Add with rest of spices
3. Fresh curry leaves – another key ingredient for authentic flavour! Sub 10 dried curry leaves. Fairly accessible nowadays for Sydney-siders, sold at Harris Farms, most Coles and Woolworths.
Substitute:
dried curry leaves (not quite the same, but it’s the best sub);
1 tsp Garam Masala powder (add it with rest of spices).
4. Tomato – anything is fine here, pulp or passata (base recipe), or canned crushed tomato (crush it more by hand to make it more fine) or even a dollop of tomato paste.
5. Coconut milk – no point using low fat because this is added to add a hint of richness. You can’t taste coconut. Can sub a splash of cream.
Leftover coconut milk: Freeze the rest in ice cube trays and use in recipes that call for a splash of coconut. Otherwise, do a recipe search for “coconut milk” and select “Using this ingredient” and it will bring up a list of recipes that have coconut milk in the ingredients. Most recipes won’t suffer if you are short just 3 tbsp. Partial can uses: Gado Gado peanut sauce, scaled down batch of Thai Satay Peanut sauce (it makes a LOT!).
6. Storage – leftovers keep for 5 days int he fridge. Should freeze fine (haven’t tried), just stir carefully when reheating so eggplant doesn’t turn into complete mush.
7. Sources – As mentioned, a yearning to recreate New Shakthi Sri Lankan Restaurant’s eggplant curry sparked the initial inspiration! We studied brinjal (a term for eggplant in India) recipes by South Indian and Sri Lankan food bloggers and YouTubers, including the totally awesome Village Food Factory Youtube channel to create our version.
8. Nutrition per serving, curry only (no rice).
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