Eggplant/Baingan Curry

Eggplant/Baingan Curry

Servings: Serves 3


  • 8-10 small eggplants
  • 1 medium onion, chopped
  • a few fenugreek/methi leaves
  • 2 tomatoes, grated or blended
  • 1 tbsp. yoghurt
  • small bunch of chopped coriander
  • 2 green chilies
  • 1/2 tsp garlic paste
  • 1 tbsp. tomato paste/puree
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1-2 cups warm water
  • salt to taste
  • 2 tbsp. oil (plus extra for frying)


1. Wash and chop the eggplants into bite-sized pieces.

2. In a large bowl filled with water, add about 3 tablespoons of salt and soak the chopped eggplants for around 20 minutes to get rid of any bitterness.

3. Drain the eggplants, rinse out to remove any extra saltiness, and deep-fry for about 5 minutes, until they start to brown around the edges. Remove and set aside.

4. Preheat the oil in a pan and then;

  • Add the fenugreek leaves followed by the chopped onion.
  • Fry until golden brown. Then add the garlic and green chilies followed by the tomato paste.
  • Add in the salt, turmeric powder, coriander powder and cumin powder and fry for 2 mins.

5. Next add the blended tomatoes. Let this cook on medium heat until the sauce thickens and most of the water has evaporated. Add the yoghurt and stir for 2-3 minutes. Then add your fried eggplants.

6. Cook until the oil begins to separate from the sauce. Now add some warm water according to how much sauce you require in your dish. Turn down the heat and let this simmer down and thicken for about 10 minutes.

Finally, add some coriander leaves, adjust salt and sprinkle the garam masala. Turn off the heat and serve! 


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