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Eggplant Curry

Eggplant Curry

“I have a lovely kitchen garden in the backyard of my house. My wife is very fond of gardening and every season plants different vegetables. Last year by mistake, she planted some extra eggplant seeds. We had more than enough eggplants and every day our garden used to be full of them. After trying many possible dishes, I thought of making this Eggplant Curry. Now this dish is loved by all my family members and friends. A very good example of how mistakes or errors can be converted into opportunities.”

Piyush Mehrotra, Cargill Grain & Oilseed Supply Chain Asia
Country: India
Region: Asia Pacific
Category: Main Dish
Cargill Ingredients: Salt, Leonardo Olive Oil


2 cups (300 grams) onion
1 cup (200 grams) tomato
2 ounces (50 ml) olive oil (For gravy)
7 ounces (200 ml) vegetable oil (For frying)
2 bay leaves
4 cloves
2 cinnamon sticks
2 pieces green cardamom (pods)
4 teaspoons ginger garlic paste
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon coriander powder
Salt to taste
½ cup chopped fresh coriander leaves
3 ½ ounces fresh cream
2 eggplants
2 ounces corn kernels
2 ounces cottage cheese
2 ounces boiled potato
1 tablespoon corn flour
6 spring onion leaves (Cut in half lengthwise)

Cooking Time: 35 Minutes - Preparation Time: 15 Minutes


For Gravy:

  1. Peel, wash and roughly chop onion and tomatoes.
  2. Heat olive oil in a pan and crackle or temper* bay leaves, cloves, cardamom and cinnamon sticks.
  3. Add onion and stir until it turns light brown in color. Add a teaspoon of salt to make cooking of onion faster.
  4. Add ginger garlic paste and stir until raw smell goes away.
  5. Add turmeric, red chili powder and coriander powder and stir for a few minutes. Add a tablespoon of water occasionally to prevent the spices from burning and sticking.
  6. Add chopped tomatoes and cook until tomatoes are mashed and cooked.
  7. Add salt and cook until oil surfaces on top.
  8. Add cream and stir for a minute and turn off the flame. Sprinkle chopped coriander leaves.

* How is this tempering done? Primarily by heating a little oil or clarified butter and adding the relevant spices until they change color or crackle. Although the basic concept of tempering is the same all over the country, each region or for that matter every family has its own distinctive way of tempering.

For Eggplant:

  1. Cut eggplant length wise. Sprinkle salt on both sides so that it releases moisture. Leave for half an hour.
  2. Paper towel dry the eggplant slices and grill.
  3. For the filling: Sauté corn kernels, cottage cheese and potatoes in a pan for 2-3 minutes. After it cools down, grind it and make small balls.
  4. Make a batter using corn flour and water.
  5. Dip the balls in batter and deep fry until light golden in color.
  6. Wrap the balls in eggplant slices and tie a knot with spring onion leaves.
  7. Lay the wraps on a serving dish and gently pour some gravy on it.
  8. You can enjoy it with lachcha paratha or butter naan (Indian flat bread).

Serve with delight to your loved ones.

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