Vegan Masala Recipe

South Indian Brinjal Curry

Name: South Indian Brinjal Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 tbsp oil, divided; 1 medium aubergine, chopped; 1 tsp salt; 1/2 tsp black pepper; 1 tsp mustard seeds; a handful of curry leaves; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 inch piece of ginger, grated; 2 medium tomatoes, chopped; 2 green cardamom pods; 1/4 tsp ground cloves; 1 tsp chilli powder; 1 tsp ground cumin; 1 cup water; 1 tin coconut milk; 2 tbsp fresh coriander, chopped

This South Indian brinjal curry balances melting aubergine with mustard seeds, curry leaves, tomato and tamarind. It is tangy, aromatic and full of the flavours that make a bowl of rice disappear quickly.

Recipe by Craig Logue How our recipes are created

60 minPrep: 15 minCook: 45 minServes 4South IndianVegan

eggplant curryaubergine currysouth indian curry

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From the kitchen

What to expect

Aubergine drinks in spice and sourness beautifully. Let it soften without collapsing completely, and add the tamarind with care—the finished curry should feel bright and rounded, never sharply sour.

Serving idea

Best served simply

Serve with steamed rice, dosa or chapati, with a lemon wedge on the side if you like a sharper finish.

Useful equipment

Tools that make this recipe easier

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Heavy-bottomed cooking pot

Steady heat helps rice, dal and slow-simmered sauces cook evenly without catching on the base.

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Electric spice grinder

Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.

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Cook the recipe

Method

1
Heat the oven to 240°C (220°C fan). Toss 1 medium aubergine, chopped with 1 tbsp of the oil, 1 tsp salt and 1/2 tsp black pepper.
2
Spread the aubergine on a tray and roast for about 30 minutes, until soft and browned at the edges.
3
Heat the remaining 1 tbsp oil in a large pot over medium heat. Add 1 tsp mustard seeds and let them pop.
4
Add a handful of curry leaves and stir for a few seconds until fragrant.
5
Add 1 large onion, finely chopped and cook slowly until golden brown.
6
Stir in 4 cloves garlic, minced, 1 inch piece of ginger, grated, 2 medium tomatoes, chopped, 2 green cardamom pods, 1/4 tsp ground cloves, 1 tsp chilli powder and 1 tsp ground cumin. Cook until the tomatoes break down and the masala looks thick and cooked through.
7
Add 1 cup water and the roasted aubergine. Simmer gently for 20 to 25 minutes, stirring now and then, until the curry has body and the aubergine is very soft.
8
Pour in 1 tin coconut milk and warm through without boiling hard.
9
Finish with 2 tbsp fresh coriander, chopped and check the seasoning before serving.

Gather everything first

Ingredients

•2 tbsp oil, divided
•1 medium aubergine, chopped
•1 tsp salt
•1/2 tsp black pepper
•1 tsp mustard seeds
•a handful of curry leaves
•1 large onion, finely chopped
•4 cloves garlic, minced
•1 inch piece of ginger, grated
•2 medium tomatoes, chopped
•2 green cardamom pods
•1/4 tsp ground cloves
•1 tsp chilli powder
•1 tsp ground cumin
•1 cup water
•1 tin coconut milk
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•Cook the onion until properly browned; that is where the base colour and depth come from. If it stays pale, the curry will taste thin.
•Let the tomato mixture cook down fully before adding water. The masala should look glossy and no longer smell raw.
•The roasted aubergine softens into the gravy and helps thicken it without flour or starch.
•Leftovers keep well in the fridge for up to 3 days and usually taste more settled the next day.
•Reheat gently over low heat. Coconut milk can split if the curry boils hard, so keep the heat steady.
•If the curry thickens too much after chilling, loosen it with a splash of water when reheating.

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