Easy Eggplant Curry | Aubergine Curry | Brinjal Curry

Easy Brinjal Curry
Yields: 5 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 25 Mins Total Time: 40 Mins

About Eggplant

Eggplant curry or Brinjal Curry or Aubergine curry are all made from the same vegetable. People call Eggplant as Aubergine or Brinjal in many regions of the world.

In India, it is also known as ‘Baingan’ in the national language, Hindi. It is a widely popular vegetable there. Because, the eggplant lends itself to so many delicious dishes.

Do you love that meaty texture of the eggplant too? I just love it! And it’s so healthy, right? I recently got some fresh eggplant from the grocers. So, I decided to make a simple and tasty curry with it.

Easy Eggplant Curry

This recipe takes only around 45 minutes to make it. I used easily available ingredients like onions , tomato, ginger, garlic and some aromatic spices like ginger, garlic, fennel and mustard seeds to make it.

For this eggplant curry, I used my favorite clay pot, for a traditional touch.

I added a little sweet jaggery in the end to round off this dish.

This eggplant curry is a good combination with plain steamed rice. You can have it with bread, chappathi (an indian flatbread), roti or naan too. You can also pair it with a simple Buttermilk curry and a vegetable fry like Raw Banana fry or an Okra fry to go with it. (Okra is also known as Ladies Finger.)

Do try this eggplant curry and share your experience in the comments section below. Let me know, what are the ways in which you cook an eggplant in your home too 🙂

Also, if you liked it, please share this recipe with your family and friends too.

Other tasty Indian recipes from my kitchen that you can enjoy are..

Inji Puli – A delicious ginger pickle specially made using ginger, jaggery and tamarind and served on special occasions.

Red Fish curry – A simple and tasty fresh fish curry from Kerala, South India.

Raw Mango Curry – This is a coconut based curry tempered with mustard seeds and aromatic curry leaves that raw mango lovers enjoy!

Let’s go ahead and make this easy eggplant curry. I have included images of the steps to guide you. So, have a look, prepare it and enjoy!


0/15 Ingredients
Adjust Servings
  • Spice Powders
  • Others


0/14 Instructions
  • Cut the fresh eggplant into small pieces as shown.
  • Use 2 tbsp. oil to fry it and cook till slightly soft.
  • Chop onions roughly and put them in a grinder along with the fennel seeds, ginger and garlic.
  • Make a smooth paste of Onion, fennel seeds, ginger and garlic. Keep aside.
  • Cut tomatoes into chunks. Put them in a grinder and make a smooth paste. Keep aside.
  • Pour 2 tbsp of oil into a pan. I have used an earthen pot here for making the brinjal curry. When the oil is sufficiently hot, put the mustard seeds in it. Allow it to splutter.
  • Keep ready the turmeric powder, red chilly powder and coriander seeds powder.
  • Once the mustard has spluttered, turn the flame to low. Add in the spice powders. Roast lightly till the raw smell of the powders go away. Take care not to burn it. (High heat may burn the spices quickly).
  • Once the spices are fragrant, add in the paste made from the onion, fennel seeds, ginger and garlic.
  • Keep stirring the mixture till it reduces to almost half and gets a darker color.
  • Add the sautéed eggplant to the mixture. Stir well to coat the brinjals in the mixture.
  • Add sufficient water to cover the eggplant. Let it cook well till the brinjals are done. Add slit green chillies to the curry.
  • Before switching off the flame, add some crushed jaggery to the curry. It is an optional step. The jaggery will balance out the sourness of the tomatoes in the curry. After adding it, cook it for a couple of minutes till it is merged well into the curry.
  • Your Eggplant curry is now ready. Garnish it with some chopped coriander leaves. Allow it some resting time before serving. Enjoy with plain rice, bread, chappathi, roti or naan.


  1. You can lightly toast coriander seeds and crush them into powder to get a more flavorful and fragrant spice powder.
  2. The curry will get thicker as it cools. Adjust water levels accordingly.
  3. After storing it in the fridge for a day, you can reheat the curry by adding some water and heating it.
  4. Small eggplants can also be used for this curry.

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