Eggplant tomato curry – Recipe by Stephanie Mohan – July 2014

This is a good hearty and healthy vegetarian curry dish for lunch or dinner.
I like eggplant dry stir-fried generally – the addition of tomatoes to this dish really adds a lovely flavour.

I made this recipe up today after getting the eggplant out and wondering what to make with it. I then came up with the idea of tossing the vegetables in the Indian spices, inside a bag – I think it worked a treat, especially leaving them in the bag for 10 mins after tossing because the eggplant really takes the spice in if left for this time.

I hope you enjoy cooking and eating my recipe for eggplant tomato curry! Cheers, Stephanie

Ingredients (in order of use)

1 large eggplant
3 small potatoes (optional)
1 red capsicum

1tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp coarsely ground black pepper

2 medium onions
2 fresh green chillies (optional)
3 medium tomatoes
small bunch fresh chives (optional)
2-3 cloves garlic
1 small bunch fresh coriander (cilantro)

oil (I use mustard oil for this dish for flavour, but you can use any oil you use for stir-fry)

pinch asafoetida
1 tsp mustard seeds
1 tsp cumin seeds
4-6 fresh or dried curry leaves

1 cup fresh cooked chick peas (or use 1 can of chick peas drained and washed under cold water)

1 Wash and cut eggplant into large cubes, peel and slice potatoes, dice red capsicum
2 Add chilli powder, turmeric powder and coarse ground pepper to a clean plastic bag. Add eggplant, potatoes and capsicum and shake until well coated. Set aside for 10 minutes.
3 Peel and slice onions, finely slice green chilli, peel and finely chop garlic
4 Chop tomatoes, add chopped chives
5 Finely chop coriander (cilantro)
6 Heat heavy frypan with 3 tbsp oil, add a few mustard seeds so you know when it is hot enough i.e when mustard seeds splutter
7 Turn heat down to medium, tip eggplant veg mix into pan and stir fry until browned
8 Remove veggies from pan, add 3tbsp more oil, asafoetida, mustard seeds, cumin seeds and curry leaves
9 Add onion, chillis, garlic and stir fry for 3-5 mins
10 Add tomatoes and chives and washed chick peas – stir fry for 3-5 mins
11 Add eggplant veg back to dish, cook for a few minutes until done to your liking
12 Add coriander, stir fry another 1-2 mins
13 Dish and enjoy – add salt to taste

1 Veggies stir-fried first

2 onions and tomatoes ready for stir frying


3 onions being stir fried


4 onions with tomatoes added


5 eggplant veggies added back to stir fry


6 coriander added


7 All ingredients in and ready to eat!



Categories: Recipes

Tags: , , , , , , ,

3 replies

  1. Could I be excused for having it at breakfast too – you know, different time zones and all that, so why not? :p

    • You are welcome to have this for breakfast Hariod 🙂
      Leftover curries are even tastier than first time – I keep leftovers …and do indeed sometimes have them with chapatti or toast for breakfast. I often do a new stir fry with a couple of fresh chopped tomatoes and herbs, then add the leftovers….this freshens them up and reduces the curry heat a little for breakfast purposes. Delish!

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