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    You are in: Home / Recipes / Indian Eggplant Curry Recipe
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    Indian Eggplant Curry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    CityDoors's Note:

    If you don't like eggplant, you will after enjoying this spicy Indian dish!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop the eggplants into 1-inch cubes with the skins on. Boil eggplant pieces in large stockpot for about 5-7 minutes, or until soft. Drain well, set aside.
    2. 2
      Heat oil in a large pan over medium heat. Mix in cumin seeds and mustard seeds. Let them roast for about 1 minute or until they start to sizzle and pop.
    3. 3
      Stir in onion and fry for 2 minutes or until onion is tender. Add turmeric powder and fry for another 30 seconds.
    4. 4
      Add ginger-garlic paste, frying for about 1 minute. Stir in cayenne pepper, curry powder, and diced tomato. Cover and let simmer on low heat for about 5 minutes, or until the tomato is almost a paste (if you must, add 1-2 tablespoons of water to keep the mixture moist).
    5. 5
      Add salt, green chiles, and plain yogurt. Cook for 30 seconds, then add the eggplants. Cover and cook for 7-10 minutes. Mix in chopped cilantro and serve over rice.

    Ratings & Reviews:

    • on October 16, 2012

      55

      Loved this eggplant curry. I used Japanese eggplant and added some mushrooms as well. Loved the flavor combinations -- it was delicious over rice. The only other change that I made was to reduce the number of chilies and I removed the seeds as well. I made this along with Indian Chili Mushroom -- it was a very delicious meal. Made for Fall PAC, 2012.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Indian Eggplant Curry

    Serving Size: 1 (450 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 301.2
     
    Calories from Fat 145
    48%
    Total Fat 16.1 g
    24%
    Saturated Fat 2.5 g
    12%
    Cholesterol 1.9 mg
    0%
    Sodium 1776.7 mg
    74%
    Total Carbohydrate 39.1 g
    13%
    Dietary Fiber 16.7 g
    67%
    Sugars 17.1 g
    68%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    ginger-garlic paste

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