Aubergine (Eggplant) Curry

This Aubergine (Eggplant) Curry is super easy to make and full of flavours. So if you are looking for a quick vegetarian or vegan meal try this lovely, meaty aubergine recipe.

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Serves 2-4

  • 1 medium /big aubergine chopped into large chunks
  • 3 tbsp garlic - ginger paste
  • 1 tsp coriander powder
  • ½-1 tsp chili powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 1 small onion, finely chopped
  • 2-3 tbsp vegetable oil
  • salt to taste
  • 1 tbsp juice from seedless tammarind pulp or substitute with 1 tbsp lemon juise
  • 1 tbsp chopped coriander leaves


  • Aubergines are at their best cooked in oil. So in this recipe

How to make Aubrregine (Eggplant) Curry:

  1. Wash and cut the aubergine into large chunks.
  2. Heat the oil in a pan. Add chopped onion and fry for 2-3 minutes on medium heat.
  3. Add chopped ginger and garlic. Fry for few minutes till onion turns soft and golden brown in color.
  4. Add all the spices, salt and tamarind/lemon juice and stir fry for 2 minutes, or until the oil runs cleas of the spices.
  5. Finally, add the vegetables to the pan and cook covered over a low heat for 15-20 minutes. Add 1-2 tbsp of water during the cooking if necessary and stir occasionally to prevent the aubergerine form sticking. Add salt to taste. Serve with roti or paratha.
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