Recipe: Spicy Eggplant (Brinjal) Curry

January 25, 2007 § 1 Comment


  • Small thin eggplants: 5 or 6, cut into 1.5cm rings
  • Oil: for deep frying, 2 tablespoons for sauteing
  •  Tomatoes: 3, chopped
  • Red chillies: 4
  • Ginger: small piece, finely chopped
  • Bay leaves: 2
  • Curry leaves: 2
  • Brown sugar: 2 tablespoons
  • Salt: 1 teaspoon
  • Coriander leaves: for garnishing


  1. Blend the tomatoes and the whole chillies into a smooth puree and set aside.
  2. Pour oil for deep frying into a pan over high heat.
  3. When the oil is hot, deep fry the eggplant pieces until they are tender enough to pierce with a knife point.
  4. Set the eggplant pieces aside to drain.
  5. Heat 2 tablespoons of oil in another pan over moderate heat.
  6.  Saute the ginger, bay leaves, and curry leaves for one or two minutes, or until fragrant.
  7. Add the tomato puree and cook for 5 or 10 minutes, or until thick and saucy.
  8. Add the sugar and salt and stir to dissolve completely.
  9. Fold in the eggplant pieces in the cooked puree.
  10. Garnish with coriander leaves and serve hot.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 2.5 License.


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