Eggplant Curry Recipe | Vegan | Brinjal Tomato Curry

You know it is very hard to make eggplant curry that looks and tastes delicious but trust me, this eggplant curry recipe is seriously delicious and you will not fail to make one. Also known as brinjal curry, it is amazingly flavorful and can be served with rice, bread, or tortilla (roti/chapati).


3 medium-size eggplant

3 tbsp olive oil

1/2 tsp cumin seeds

2 bay leaves

1 green chili, chopped

1 cup onion, chopped

1/2 tsp turmeric powder

salt to taste

1.5 tbsp ginger garlic paste

1 cup chopped tomatoes

1 tsp cumin powder

1 tsp coriander powder

1 tsp chili powder

1/2 cup green peas (frozen /fresh)

1/2 cup cilantro, chopped

  1. Heat 3 tbsp olive oil on a non-stick medium size pan over medium heat.
  2. Add cumin seeds, bay leaves, green chili, chopped onion and stir-fry for 3-4 minutes. 
  3. Add turmeric powder, chopped eggplant and salt. Stir and let it simmer for 10-12 minutes on medium heat (stirring occasionally).
  4. Add ginger garlic paste and chopped tomatoes. Let it simmer again for couple of more minutes.
  5. Add cumin, coriander and chili powder and stir. Add green peas and stir-fry for couple of more minutes.
  6. Garnish with cilantro and transfer to a bowl. Serve with your favorite bread, rice or roti (tortilla).
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