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Indian Eggplant Tomato Curry

vahrehvahchef's picture
My brother loves this Eggplant Tomato Curry recipe. It is a traditional recipe. Eggplant Tomato Curry is a delicious South Indian Curry. It is included as a main dish. Eggplant Tomato Curry goes well with plain rice, but it can also be eaten with roti .Cook, share and enjoy this Eggplant Tomato Curry recipe.
  Coriander powder 1 Teaspoon
  Cumin 1⁄2 Teaspoon
  Eggplant 1 Large
  Garlic ginger paste 1 Teaspoon
  Green chili 1
  Mustard 1⁄2 Teaspoon
  Oil 1 Tablespoon, to fry
  Onion 1 Large
  Peanut 2 Tablespoon
  Red chili 2
  Red chilli powder 1⁄2 Teaspoon
  Salt To Taste
  Sesame seeds 1 Tablespoon
  Tomato 2 Large
  Turmeric 1 Pinch

1. First, cut the eggplant, fry them in the oil and keep aside.
2. In a pan, add oil, red chilli dry, mustard seeds, cumin seeds, onion chopped, curry leaves and mix well.
3. Now add chopped green chilli, ginger garlic paste and turmeric, mix well and cook for 2 minutes.
4. Now add chopped tomatoes, coriander powder, chilli powder and mix well. Cover the pan with a with lid and cook for 5 mins.
5. In another pan, dry roast peanuts and sesame seeds. Transfer the content into a mixer and blend well. Keep aside.
6. Once the tomatoes are cooked, add eggplant and mix it. If needed, add water and cover it with lid and cook for another 4 minutes.
7. Now add peanuts and sesame seed mixture and turn off the flame.
8. Shift the content into a serving bowl, top it with chopped coriander leaves and serve hot.

Recipe Summary

Difficulty Level: 
Side Dish
Holiday, Everyday
Eggplant, Vegetable
Preparation Time: 
7 Minutes
Cook Time: 
25 Minutes
Ready In: 
32 Minutes
This Indian eggplant tomato curry is an authentic eggplant preparation, which you should try to bring a variation in your regular menu. Eggplant is a versatile vegetable which can be used in various ways. The gravy is extremely delicious and can be served on rice or with Indian flour tortillas.

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Average: 4 (10 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 377 Calories from Fat 180

% Daily Value*

Total Fat 21 g32.3%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 330.5 mg13.8%

Total Carbohydrates 44 g14.7%

Dietary Fiber 16.9 g67.8%

Sugars 18.8 g

Protein 12 g24.4%

Vitamin A 42.5% Vitamin C 112.9%

Calcium 20.4% Iron 28.2%

*Based on a 2000 Calorie diet


Ganesh.Dutta's picture
This eggplant tomato curry recipe is looking simple and easy.It is absolutely delicious dish. It goes well with plain rice.recipe I also like this eggplant tomato curry very much .Thanks for posting this eggplant tomato curry recipe.
rajashree777's picture
I tried this!! it was a good variation to the normal eggplant recipes.
Sabine's picture
Just made and ate this curry. It was just heavenly. tho i have to confess that i was rather heavy handed with the sesemee and roast peanuts and probably used almost twice the amount specified. I am or ....perhaps was.... a die hard meat eater.. however this dish did not leave me wanting for flavour or texture variety and was very satisfying. Cant wait to make it for my boyfreind :)
bindya's picture
can the same dish be made of roasted cahew nuts?
Saumyah's picture
I am an ardent fan of your exciting cooking site.I try your receipes and its sure to turn out wonderful dish...thanks a lot..your way of explaining the preparation of a dish is awesome!!
Anonymous's picture
Love your way of expalining the preparation step by step so that even non-cooks (e.g. me) can cook. Thank you. Just made it. Waiting for dinner time to taste it. But sure smells good.
Anonymous's picture
The link does not get activated!! cant see the video.
Samina.Tapia's picture
Hi the video plays fine, maybe you will need to wait for it to buffer if your internet speed is slow.
Samina.Tapia's picture
Hi, Here are the directions for you. 1. In a deep wok or frying pan, heat 3 inches of oil and fry the eggplant pieces. 2. When the eggplant is golden and crispy, remove with a slotted spoon into a colander and drain the excess oil. Keep aside. 3. In a skillet, spoon 2 tablespoons of the oil in which the eggplant was fried. 4. Add whole red chilies and the mustard seeds. When the mustard seeds splutter, add the cumin seeds and the chopped onions, curry leaves, chopped green chilies and a little bit of ginger garlic paste. 5. Saute for a few minutes then add the turmeric. Saute the onions till they are soft and transparent. 6. Stir in the coriander and chili powder then add the tomatoes to the skillet. 7. Reduce the heat, cover the pan and allow the mixture to simmer till reduced to a sauce. Add a little water if it becomes dry and sticks to the pan. 8. In the meantime, in a small pan, roast the peanuts until crisp and brown. You can add a little oil to speed up the process. 9. Add the sesame to the peanuts and toast them until they release the fragrance. When done allow to cool. 10. Add the fried eggplant pieces to the gravy and mix well. Simmer covered for another 3-4 minutes. 11. Pound the peanuts and sesame seeds into powder and stir into the gravy. 12. Cook for a few minutes then turn off the heat and let sit covered. 13. Serve garnished with fresh coriander.
Indian Eggplant Tomato Curry Recipe Video