Eggplant/Baingan Curry
A delicious and easy eggplant curry that goes well with rice or rotis. Excellent as a veggie side dish.
Ingredients
- 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 chillies
- 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
Instructions
- Wash the eggplants then cut each one in half lengthwise, then chop into bite-sized pieces. Take a bowl full of water, add about 3 tsp. salt and soak the chopped eggplants in there for about 20 minutes. This gets rid of any bitterness from the eggplants.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.Heat the oil in a pan and first 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.Next add the blended tomatoes. Let this cook on medium heat until the gravy thickens and most of the water has evaporated. Add the yoghurt and stir for 2-3 minutes. Then add your fried eggplants.Cook until the oil begins to separate from the gravy. Now add some warm water according to how much gravy 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!
Assalam aleikum, can this b refrigerated and used the next day?
W/Salaam, in my experience eggplant is always best had fresh as it shrivels up with time and although the taste will still be perfect, the appearance will not be the same when re-heated.
Can i use crushed methi seeds instead of leaves?
I don’t have any leaves.
No best to omit the methi completely if you don’t have the leaves.
can i use qussori methi leaves that come in pack
Best to use fresh if possible.
salam fauzia
tried this reciepe today , it was very good
jazakallah
Salaams, I am an absolute fan of your recipes and can’t wait to keep trying them out!
A quick question, what is the purpose behind soaking the eggplant?
Many thanks!
W/Salaam, soaking it helps prevent it from getting a brown colour, and the salt in the water removes any bitterness from the eggplants.
Salaam
Fauzia I love ur recipe. They really are amazing. I wanted to make a daal curry with eggplant in it. How would you recommend I do that? How would I have to change ur eggplant or daal curry to combine? Thank you
Insh cooking for 200 people this week. Appreciate any help
W/Salaam, have never tried daal with eggplant, but you can slice and fry the eggplant then add them into the daal curry. 🙂
A.A.am so fond of u recipe.i hv a few Quiz.where cn i voite?what is bhidi,methi leaves nd eggplant?please
W/Salaam, thank you…voting has now ended. Bhindi is ladyfingers or Okra, Methi is fenugreek leaves and eggplant you can look up on google. 🙂
Salaams, how long should it
Salaams, how long should it take for the gravy to separate? jzK
W/Salaam, around 5-10 minutes
W/Salaam, around 5-10 minutes approximately. Just keep an eye on it.
Salam plz I don’t knw dah
Salam plz I don’t knw dah eggplants,doz it hv another name plz?
W/Salaam, eggplants are
W/Salaam, eggplants are aubergines. Please google to see how they look.
AOA, Please let me know is
AOA, Please let me know is tomato puree is tomato ketchup. if no then how to make puree ??
No, tomato puree is tomato
No, tomato puree is tomato paste. The concentrated tomato used in cooking, comes in a can or jar or tube depending on where you are.