Tangy Eggplant Curry with spices

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 4 - brinjal (eggplant), medium sized
  • 2 - onions, diced
  • 2 tbsp - tomato puree
  • 3 tsp - tamarind paste
  • Whole spices (of your interest) roasted dry and powdered
  • 1 tsp - chilli powder
  • 1 tsp - turmeric powder
  • Salt - to taste
  • 1 tsp - ginger and garlic paste
  • 1/2 cup - curd

How to Make Tangy Eggplant Curry with spices

  • First wash and dry brinjals.
  • Pierce it with a fork and char over an open flame until its skin turns dark brown and the brinjal becomes soft.
  • Repeat it with the other brinjals also.
  • When the brinjals cool, peel off the skin and save the soft flesh inside.
  • Now mash the flesh and marinate this with a little curd, turmeric powder, chilli powder, salt, tamarind paste and keep it aside.
  • Then add oil in hot non-stick pan, followed by onions and fry until golden brown.
  • Now add the ginger and garlic paste and spice powder and fry a little.
  • Then add the tomato puree, chilli powder, turmeric powder and salt (all to your taste).
  • Keep mashing the contents as they get cooked.
  • Now add the marinated brinjal flesh and cook for some more time until the oil separates out and glitters.
  • Add a little more oil if you want.
  • Remove from fire and sprinkle chopped coriander.