Egg Plant Curry – Indian Style

This curry is aromatic and packed with flavour. Egg plant is a very versatile veggie, that can be used to prepare many types of dishes. Only imagination is the limit. I make stir fries, dips, gravy, curries, steamed veggie, pan fry with this one vegetable.

Eggplant curry is inspired from my Coconut Shrimp Gravy, it was a recipe that was shared to me by my close friend Maha. It is very simple to make recipe that doesnt require any special culinary skills. Let me walk you through the steps making this easy curry.

• Why should one make this gravy?
• How to serve the gravy?
• Can I substitute Eggplant with any other vegetable?

Why should one make this gravy?

It is simple and easy to make this recipe and requires very less ingredeients and doesn’t involve any pre- preparation process.

How to serve the gravy?

Egg plant curry can be served with hot rice or with Naan or rotis. It also goes well with beehoon and dosai.

Can I substitute Eggplant with any other vegetable?

Eggplant are soft vegetable requires less time to cook. If you want to substitute with other vegetables, cabbage, white pumpkin, Chayote will be the choice or veggies. If you are choosing Cabbage or White Pumpkin, you don’t have to cook the veggie extra long. These veggies cooks faster. Whereas if your choice is Chayote, it is a hard veggie, you need to cook them in water for it to get soft and then can use it to make the gravy.

Ingredients:

• Egg plant 1
• salt to taste
• turmeric powder
• Oil
• onion
• Tomato
• ginger garlic paste