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Home Collections Curries

Eggplant Curry – South Indian Brinjal Curry

By:Nagi
Published:10 Aug '20Updated:13 Apr '22
251 Comments
Recipe v Video v Dozer v

This Eggplant curry is not for the faint hearted! Eggplant (Brinjal) is roasted rather than fried for a healthier yet equally delicious alternative (high temp does the trick here), then simmered in an intensely spiced Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.

Low cal at 250 calories and incidentally vegan. Yay vegans!

Bowl of Indian eggplant curry on rice

Eggplant Curry

This is a curry inspired by the famous Sri Lankan eggplant curry we love at New Shakthi Sri Lankan in Homebush (Sydney, Australia). It’s one of those “hole in the wall” places where the servers get grumpy if you dare to take the time to mull over which 3 curries you want in your lunch pack.

“Hurry, hurry, people are waiting!” they say, gesturing at the queue forming behind you.

And, flustered, I quickly jab my finger at a bunch of curries – because really, it doesn’t matter what you choose because everything there is good (and cheap).

Their eggplant curry (Brinjal curry) is particularly famous – it has an intensely deep, smoky and sweet taste we suspect comes from deep frying the eggplant to get massive caramelisation and rich, oily goodness.

This recipe is a more achievable and healthier home version, and because we can’t replicate the same Sri Lankan curry flavour without deep frying, we’ve had to head to a more general South Indian style.

But the results are no less tasty! And much less oil!

Pot of Indian Eggplant Curry

What’s the difference between North and South Indian curries?

India is a country of 1.3 billion people, with a deep, rich and complex food history that is highly regional. I do not pretend to be an expert, but this is a super-generalised attempt to explain features of northern versus southern Indian food!

North Indian cuisine is historically influenced by the Arabs and Middle East, so tends to use more meat and dairy, with foods based on yogurt, ghee, and nuts – like Butter Chicken, Tikka Masala and Rogan Josh. Wheat is the staple crop, so you find flatbreads such as chapaati, paratha and naan are the more traditional meal accompaniments. The tandoor also originates from the north, hence dishes like Tandoori Chicken come from the north.

South Indian food tends to be less meat-oriented, with vegetarian or seafood dishes made without dairy most common — such as this Eggplant Curry. Tropical produce naturally features heavily – coconut, tamarind, curry leaves, local vegetables distinct to the region — and the food can also be spicier. Rice and legumes are also the staples in the south, and from this part of the country hail legendary Indian dishes like dosa, vada and idli.

What goes in eggplant curry

Here’s what goes in the Eggplant Curry.

Ingredients in Indian Eggplant Curry

Don’t fret if you can’t get all the spices – I have solutions for you! See the recipe card notes.

The two ingredients in this eggplant curry that makes it stand out as a truly authentic South Indian Curry are black mustard seeds and curry leaves.

  • Eggplant – small to medium eggplants are best so every piece has a bit of skin which helps them hold together when simmering in the sauce, rather than turning into a big pot of eggplant puree. Asian eggplants (the thin ones) will also work here;

  • Black mustard seeds – they look like poppyseeds but have a slight wasabi-like bite to them. And they smell Indian, not Japanese! 😂 Not spicy, more a fresh zing.  It’s about $1.50 in small packs at Indian grocery stores – I go to Indian Emporium in Dee Why on the Northern Beaches, Sydney. Also sold in the Indian food section at some Woolworths (Australia) $1.70, and also sold online – small, light pack so postage should be minimal! Also used in Dal and in this Vegetable Samosa Pie which is to-die for! 

  • Curry leaves – it smells like curry powder, but in fresh curry leaf form! (Though just so you know, curry powder isn’t derived from curry leaves 🙂 ) Curry leaves add incredible curry perfume into anything it’s used in. Fairly accessible nowadays for Sydney-siders, sold at Harris Farms, most Coles and Woolworths. I intend to find a plant! They keep for ages in the fridge – as in several weeks – or can be frozen. This too is used 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 will really take it to a new level! Substitute: dried curry leaves (not quite the same, but it’s the best sub) or Garam Masala powder;

  • The other spices – nothing out of the ordinary here, everything you find at local grocery stores;

  • Coconut – coconut milk or cream is fine here. Only 3 tablespoons – it doesn’t make it taste of coconut, but it’s remarkable what a difference it makes to add a touch of luxury to the mouthfeel of this curry. 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.

  • 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;

  • Garlic and ginger – as with most Indian curries, a good wack is essential for a good curry experience!


How to make it – Roasted Eggplant for curry

Here’s how to roast the eggplant – cut into thick batons (they shrink a lot), then roasted at a high temperature with just 2 tablespoons of oil so the outside is nicely caramelised, the inside is soft and juicy, and it holds its form rather than collapsing into mush. Simply the best way to cook eggplant in the oven!

Cutting eggplant for Indian eggplant curry

Roasted eggplant for Indian Eggplant Curry

Notice how the eggplant pieces are beautifully browned on the outside and still holding their form, rather than being a soggy pile of mush (which is what happens if you roast at a lower temp). Just holding in the juicy insides!!


How to make Eggplant Curry

And here’s how the curry is made:

How to make Indian Eggplant Curry

  • Fry off the mustard seeds and curry leaves – your house is going to smell insane!

  • Cook off the ginger and garlic (your house will smell even more incredible!);

  • Add the spices (your neighbours will catch a waft and start salivating);

  • Then tomato and water, mix it up into a very intensely flavoured curry sauce;

  • Add eggplant and simmer so it absorbs the flavour (neighbours will come knocking at this point);

  • Then lastly, stir in the coconut milk (neighbours will be camped out on your door step, refusing to leave without a taste).


What it tastes like

This is not one for the faint hearted – it’s not mild and creamy like Butter Chicken. It’s a very intense authentic Indian curry flavour, as opposed to a generic flavour like those recipes you see made with a load of just “curry powder” and maybe some Garam Masala.

The dominant flavour here are the curry spices – you can’t taste the tomato (for thickening the sauce) nor the coconut milk (for slight richness to mouthfeel).

Also, another specific characteristic with this curry is that it’s not saucy. It’s one big pot of juicy (I’m going to say it!) MUSH. You don’t need a separate sauce!

Healthy! 250 calories per serve.

Indian food actually uses a LOT of oil in cooking. You would fall off your chair if you knew how much your friendly local Indian restaurant is using for his curries!

Yes there’s still 5 tablespoons of oil in this, but it’s a vegetable curry so lacks all the additional fat that the meat in a meat curry would drop and so has to compensate to be tasty.

But it’s not so unhealthy – in fact, it clocks in at just 250 calories per serving!

Though if I had my way it would be 1/2 cup of oil ….😂 – Nagi x

PS. Pictured here with basmati rice and dollop of yogurt. Naan or this simpler flatbread for stuffing wouldn’t go astray as alternatives. For a fresh side, try this South Indian-style Cabbage & Carrot Salad with Coconut, this Minted Yogurt Tomato Salad, this fresh creamy Cucumber Salad or even plain roasted Broccolini (skip the Tahini sauce in the recipe). More Veg and Salad Sides here. And if you’re going low carb, use Cauliflower Rice instead (the sauce is so strong, you won’t care).


Watch how to make it

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Close up of bowl of Indian Eggplant Curry

Eggplant Curry - South Indian Brinjal Curry

Author: Nagi
Prep: 15 minutes mins
Cook: 1 hour hr
curries, Mains
Indian
4.96 from 113 votes
Servings4 - 5 people
Tap or hover to scale
Print
Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.
Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you've made this, use the same spices to make this Vegetable Samosa Pie!
Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you're concerned, skip or reduce it!

Ingredients

Roasted Eggplant:

  • 2 tbsp vegetable oil (or canola)
  • 700g / 1.2 lb eggplant (aubergine) , 2 medium (Note 1)
  • 1/2 tsp each salt and pepper

Curry:

  • 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)

Curry Spices:

  • 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

Serving

  • Basmati rice
  • Yogurt , highly recommended
  • Coriander/cilantro leaves , optional
  • Easy flatbread (as naan!) , optional

Instructions

Roasted Eggplant:

  • 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.

Curry:

  • 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.

Recipe 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).

Nutrition Information:

Calories: 250cal (13%)Carbohydrates: 18g (6%)Protein: 3g (6%)Fat: 21g (32%)Saturated Fat: 16g (100%)Sodium: 1051mg (46%)Potassium: 559mg (16%)Fiber: 7g (29%)Sugar: 8g (9%)Vitamin A: 263IU (5%)Vitamin C: 8mg (10%)Calcium: 62mg (6%)Iron: 3mg (17%)
Keywords: eggplant curry, eggplant recipe, indian curry, vegetarian curry
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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251 Comments

  1. Les says

    November 11, 2023 at 11:13 pm

    5 stars
    Delicious! I always serve it with Ghee rice and mint cilantro yoghurt dip. Perfect combination. Thanks a lot 🙂

    Reply
  2. Pennie Kellett says

    October 31, 2023 at 3:50 pm

    5 stars
    Love this. Another delicious Nagi recipe.

    Reply
  3. Mel says

    September 18, 2023 at 9:12 pm

    5 stars
    This curry is fantastic. I have cooked it a few times now and it never disappoints. Thank you for your amazing recipes Nagi.

    Reply
  4. Deborah says

    September 11, 2023 at 1:39 pm

    5 stars
    Thank you for this recipe! This was an outstanding flavorbomb- the eggplant absorbed the flavors completely. I used a very large eggplant (1.8#!). The only change I made was pre-roasting, instead of tossing with the oil, I used a canola oil spray. Served it with the cabbage/carrot salad, red lentil dal, and bhindi masala.

    Reply
  5. Colleen says

    August 5, 2023 at 8:02 pm

    5 stars
    Absolutely delicious – so delicious that there is no way this would serve 4

    Reply
  6. David says

    July 31, 2023 at 5:21 am

    5 stars
    Fantastic full marks definitely a repeat. Many thanks David

    Reply
  7. Arlene D Fisk says

    July 22, 2023 at 2:34 am

    Has anyone tried to cook the eggplant in an airfryer? It’s too hot to turn the oven that high for that long, so fingers crossed!

    Reply
  8. Andrea Shine says

    July 14, 2023 at 6:52 am

    This was outstanding! I made it tonight and everyone wolfed it down. I had to substitute the black mustard seeds with yellow because it was all I had on hand but it was still a delectable treat, I served it with homemade vegan naan bread and basmati rice. Just superb. Even the meat eaters loved it! Making it again for sure.

    Reply
  9. Marketa S says

    June 25, 2023 at 5:16 pm

    5 stars
    This was delicious, followed the recipe for an excellent result. Hugely popular with the whole ( carnivorous) family despite the absence of meat.

    Reply
  10. Angela Wilson says

    May 31, 2023 at 2:45 pm

    5 stars
    Tremendous. My meat loving husband LOVED this! The eggplant held it’s own and did not turn to mash. I served with cauliflower rice and a dollop of natural yoghurt. I’ve made this twice and am heading to the kitchen to make it again now…

    Reply
  11. Leila says

    April 22, 2023 at 8:38 pm

    5 stars
    Loved this. One correction though – there’s no way this would feed 4-5 people. a) the chef would have to share and b) I ate half of this myself in one sitting…..

    Reply
    • Robin says

      October 30, 2023 at 6:27 pm

      I agree. It’s a great curry, but feeding four?????

      Reply
  12. JANE says

    March 2, 2023 at 7:27 pm

    Made it last night , it was to die for & so easy. Did add some cauliflower as my eggplant weighted 550g. Served with your Cabbage & Carrot Salad with Coconut and
    steamed Basmati & wild rice (when cooked added 40g butter)

    Reply
  13. Rosie says

    February 28, 2023 at 3:45 am

    5 stars
    Lovely eggplant recipe! I was looking for a different Indian eggplant recipe that wasn’t a mash, and this hit the spot. I’ve been cooking primarily Indian food for 12 years, and this was bang on. Also just the roasted eggplant was super yummy! Better than a french fry! Thanks for the awesome recipe!

    Reply
  14. Kristal Jenkinson says

    December 30, 2022 at 4:05 pm

    5 stars
    Delicious the best spicy eggplant curry thank you!

    Reply
  15. Katja says

    December 20, 2022 at 10:14 pm

    5 stars
    Dear Nagi,
    I just tried this recipe and we loved it very much. Very simple and easy to make. Tons of flavour.
    I added some chickpeas as a protein source and it came together perfectly.
    We will definitely make this again.

    Reply
  16. Shreya Hegde says

    November 20, 2022 at 5:46 pm

    5 stars
    I have south indian heritage and live in Australia, my parents were visiting and I made this for them! They were so proud 😍 soooo delicious and I personally loved the kick

    Reply
  17. Rebecca Kalakota says

    November 14, 2022 at 10:26 pm

    5 stars
    Best brinjal curry ever. My husband is from India and I have tried to make brinjal curry for 19 years and it never comes out great, it’s either tasteless or muddy. And putting in more spices never fixes it. And I can pretty much cook any curry from matar paneer to shrimp curry to beer kayak. This was rich and the taste was just over the top good.

    Reply
    • Rebecca Kalakota says

      November 14, 2022 at 10:27 pm

      Silly auto correct. Beerakaya. Not ” Beer Kayak”!

      Reply
  18. Lauren says

    November 6, 2022 at 6:14 pm

    5 stars
    This curry was amazing. I made it for my family (who are Indian) and they all loved it. I make this every few weeks now, accompanied by basmati rice and a simple dal. Epic! Thank you for another winner, Nagi!

    Reply
  19. Yousra says

    October 19, 2022 at 2:25 am

    5 stars
    Nagi you are actually the friggin best bro

    Reply
  20. SNL says

    October 4, 2022 at 9:43 am

    Thank you for sharing the baked aubergine technique! I will never go back to pan frying again. Roasting brings out all the flavour without the bitterness/weird texture (hard skin and soft insides). Thank you so much! When I make it to a “big shop” for curry leaves, I’ll look forward to making your masala base too

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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