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Easy Baby Eggplant Curry (No Stuffing) Recipe

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4 from 61 reviews

This Easy Baby Eggplant Curry is a flavorful and rich South Indian-style dish featuring small baby eggplants cooked in a thick, spiced onion-tomato masala gravy. The curry uses a blend of aromatic spices, mustard and cumin seeds, curry leaves, and a finishing touch of desiccated coconut and cashew powder, balanced with tamarind juice for a hint of tanginess. Perfect to enjoy with rice or chapathi, this curry is simple to prepare and full of comforting flavors.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Baby Eggplants

  • 9-10 small baby eggplants

Spices and Seasoning

  • ½ teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 sprig curry leaves
  • 1 dry red chili
  • 2 teaspoons Kashmiri red chili powder
  • 2 teaspoons coriander powder
  • 1 ½ teaspoon garam masala
  • 1 teaspoon salt
  • ½ teaspoon brown sugar

Vegetables and Aromatics

  • 2 medium onions
  • 3 medium tomatoes
  • 1 inch ginger
  • 3 large garlic cloves
  • 1-2 green chili

Others

  • 3 tablespoons oil
  • 1 ½ tablespoon desiccated coconut
  • 1 ½ tablespoon powdered cashew
  • 1-2 tablespoon tamarind water
  • Coriander leaves for garnish

Instructions

  1. Season the Baby Eggplant: Select the smallest baby eggplants for even and quick cooking. Slit each eggplant into four sections, keeping the base intact so they stay together. Sprinkle salt, chili powder, and coriander powder inside the slits. Set aside to allow the seasoning to infuse while preparing the curry base.
  2. Prepare the Curry Base: Heat 3 tablespoons of oil in a pan. Add mustard seeds and allow them to splutter, then add cumin seeds, a dry red chili, and curry leaves. Sauté finely chopped onions with a pinch of salt until they soften and are translucent. Add chopped green chilies, grated ginger, minced garlic, and turmeric powder. Cook this mixture for about 30 seconds to release the flavors.
  3. Add Tomatoes and Spices: Add chopped tomatoes to the pan and cook until they become soft and mushy. Stir in Kashmiri red chili powder, coriander powder, garam masala, and salt. Cook the spice and tomato-onion mixture for about one minute until well blended and aromatic.
  4. Cook the Baby Eggplants: Add the prepared baby eggplants to the curry base and stir gently. Cook the eggplants for 15-17 minutes, stirring occasionally and adding small amounts of water as needed to prevent sticking or burning. Spoon some curry gravy into the slits of the eggplants occasionally to enhance flavor and ensure even cooking.
  5. Finish the Curry: Stir in desiccated coconut, cashew powder, brown sugar, tamarind water, and a little additional water. Mix well, taste, and adjust salt if necessary. Continue cooking for another 5 minutes until the curry thickens to a rich, thick consistency.
  6. Garnish and Serve: Finish the curry with a handful of fresh chopped coriander leaves. Serve hot with steamed rice or chapathi for a delicious meal.

Notes

  • Choosing the smallest baby eggplants ensures quicker and even cooking.
  • Keep the base of the eggplants intact when slicing to help them hold their shape during cooking.
  • Adjust green chili according to your heat preference.
  • Tamarind water adds a tangy flavor; adjust quantity based on your taste.
  • This curry is best served thick, not watery, to fully enjoy the rich masala flavors.
  • For a richer taste, you can lightly roast the desiccated coconut and cashew powder before adding.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-baby-eggplant-curry-no-stuffing-recipe/