web analytics

Eggplant-Cilantro Curry

| March 11, 2013 Comment

eggplant-cilantro curry

The Eggplant-Cilantro Curry is an Andhra-style recipe that goes well with rice and is a great dish to add to your vegetarian meals.

This recipe of my mom’s is a big hit with my family and friends. Cooking eggplant is easy, and I use this vegetable when I need to make a quick curry.

Servings: 4
Cooking Time: 15 minutes


  • 10-12 eggplants, medium round ones
  • (aka brinjal, vangi, kathrikai, baingan)
  • Salt to taste

For Masala

  • 5-6 green chillies
  • 1/4 inch piece ginder, grated
  • 1/2 cup cilantro leaves (coriander)

For Seasoning

  • 5-6 tbsp oil for sauteing
  • 1 tbsp chana dal (split bengal gram)
  • 1/2 tsp mustard seeds (rai)
  • 1/4 tsp turmeric powder


  1. Wash and cut the eggplant into small cubes. Keep these immersed in a bowl of water until required to prevent them from blackening.
  2. For the masala, grind the chillies, ginger, and cilantro leaves into a coarse paste and keep aside. You can do this in a grinder or mortar and pestle.
  3. Heat oil in a wide nonstick skillet. Add the chana dal amd mustard seeds. Fry until the dal starts to brown and the mustard starts to pop. Add the turmeric powder.
  4. Add the eggplant (after draining the water) and salt and stir well.
  5. Cover and cook for 3-4 minutes on medium heat until the eggplant is soft.
  6. Remove the lid, and add the ground cilantro masala. Stir well until all the pieces are coated.
  7. Saute on medium heat until the pieces start browning a bit.
  8. Serve the eggplant-cilantro curry hot, with hot rice and ghee.

Cooking Tip

To prevent the cut eggplant from discoloring, keep the pieces immersed in a bowl of water.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members

Leave a comment