Eggplant Paruppu Curry

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Dali Ambat, Best South Indian style Navratan Korma, Easy Mixed Vegetable Yogurt Curry

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How to Make Eggplant Paruppu Curry

  • Grind fennel seeds and grated coconut into a fine paste.
  • Pressure cook the toor dal with ginger garlic paste and turmeric powder and keep aside.
  • Heat 1 tsp of oil in a Kadai.
  • Add mustard seeds, urad dal, dry red chillies and cinnamon stick and let it fry for a minute.
  • Add chopped onions, curry leaves, chopped tomatoes and saute until the tomato turns mushy.
  • Add the chopped eggplant and saute for a few minutes.
  • Add the cooked dal along with coriander powder, sambar powder, garam masala powder and salt and let it boil.
  • Add the ground paste, close the lid and cook until the veggie is well cooked.
  • Serve hot with rice.
  • Recipe courtesy: Priya Easy N Tasty Recipes