Fry
Purnima Garg's Eggplant and Tomato Curry
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50 Reviews
Bernice
February 4, 2024
I am baffled b/c I cook a lot of Indian food and curries and use these ingredients often but this dish had absolutely no taste at all. It was watery and the main flavor came from the tomatoes. So odd. Was disappointed and unsure why my results are so different than many others but it was bland.
luvcookbooks
February 4, 2024
Sorry you didn’t like it. Maybe increase the spices and cook it down a little more?
James H.
January 7, 2023
Nothing better then finding eggplant recipes that ROCK. I was surprised that there was no bitter taste from not salting eggplant before had. I used regular globe eggplant, couldn’t find any Japanese at the moment. Came out fine. I wouldn’t be afraid to amp up the spice some. I pretty much doubled every spice except for the S&P and it shined.
Cheryl
February 28, 2019
Terrific! I used 3 small italian eggplants and didn't bother to salt; they were fine. Like someone suggested, I increased the spices. Delicious over brown basmati rice. Thank you.
betsyg
October 22, 2018
I am preparing to make this a second time and my mouth is watering. It is very easy and fast to cook. Excellent leftover.
shannon
August 14, 2014
Fantastic way to use in season veggies! I subbed in chilis in adobo sauce and it worked great. My kids absolutely loved it and went back for seconds.
Hannah M.
August 5, 2014
Made this a few nights ago and it was absolutely brilliant!
I added some cinnamon (because I'm a cinnamon freak and also it works surprisingly well with tomatoes) and upped all the other spices a bit. I served it with rice (brown, for chewiness) and the dish won me some new friends :)
I added some cinnamon (because I'm a cinnamon freak and also it works surprisingly well with tomatoes) and upped all the other spices a bit. I served it with rice (brown, for chewiness) and the dish won me some new friends :)
geli
June 28, 2014
Great recipe. I tried this last night with some normal eggplant and threw in a yellow squash. I'm sure the consistency was different as the eggplant fell apart a little too quick relative to the squash. But it tasted marvelous. And a quick and easy recipe too. I would love to try this again with some okra.
Rebekah G.
April 15, 2014
This is absolutely delicious! I left the seeds in the chili and it was nice and spicy. Easy, gratifying recipe. Thanks!
Sofia B.
September 15, 2013
Love the simplicity of making this dish, as well as, the fragrant smell and taste it has to offer. Made this recipe a couple times, mostly with japanese eggplants. Today, I used four small italian eggplants because that's all I had. Before cooking the eggplant, I chopped, salted and rinsed them to remove the bitterness (for 30 minutes). Italian eggplants have thicker skins that contain a lot of bitterness. Substituted the serrano chile with two dry chiles and doubled the garam masala. Simmered for 45 minutes. Served over fragrant Indian Basmati rice. Delicious!! Recommend sticking to japanese eggplants or dominican eggplants (beautiful, marbled cream/purple looking eggplants) because their skin has less bitterness, and no salting step is required. Thank you for posting, luvcookbooks
johanna
October 15, 2012
This was really delicious - and easy and quick! I added curry leaves because I had some in the fridge (not sure if that is strictly 'correct' but it tasted good) Thank you!
luvcookbooks
October 15, 2012
By me, it's not a strict recipe. I just got a curry plant, will check your variation out once the plant gets bigger.
phyllis
August 28, 2012
I cooked this for dinner tonight and added in some chicken because i didn't have enough eggplant for a meal for two. It was delicious. Thank you.
ChefJune
August 27, 2012
Oh my goodness! This sounds SO good. I am making it tonight. Going to stop off on the way home to get the eggplant and brown mustard seed.
luvcookbooks
August 30, 2012
Glad you liked the recipe, let me know how the dish turns out for you. I always serve it as a main dish, did you?
ichibanbrianne
December 11, 2011
I want to make this recipe right now. I LOVE bharta. One thing: do you mean coriander seed, or chopped coriander herb? Cheers!
ichibanbrianne
December 11, 2011
I want to make this recipe right now. I LOVE bharta. One thing: do you mean coriander seed, or chopped coriander herb? Cheers!
ichibanbrianne
December 11, 2011
I want to make this recipe right now. I LOVE bharta. One thing: do you mean coriander seed, or chopped coriander herb? Cheers!
ichibanbrianne
December 11, 2011
I want to make this recipe right now. I LOVE bharta. One thing: do you mean coriander seed, or chopped coriander herb? Cheers!
luvcookbooks
December 8, 2011
Heidrun, I tried four times to reply but my answer did not add FOUR times so I'm trying up here. Step 2 will take about 5 minutes, more if you use less oil and less if you use more oil. Depends a little on size of pan, source of heat, etc. Step 3 will take a little more than 5 but not more than 7 or 8, depends on tyype of eggplant and size of pieces. Important part is how they look and roasted smell. Step 4 15-25 minutes, again depending... definitely not an hour and a half!! It's a week night recipe in one pot, my fave kind.
Heidrun
December 8, 2011
I realize that these times all vary quite a bit, but can you give a rough idea of how long you expect steps 2, 3 and 4 to take each? I want to sort of plan out this meal, but I can't tell if it will take a half hour or an hour and a half.
luvcookbooks
December 8, 2011
Hi, step 2 will take about 5 minutes, more if you use less oil and less if you use more oil, depends a bit on conditions like heat, size of pan, how fine you chop your onions, etc. Step 3 a little more than 5 minutes, depending on what kind of eggplant and the size of the pieces. The important thing in each step is making sure the color is right. Also, don't add too much oil to the eggplants, they are very greedy! The fourth step will take 15 to 25 minutes, again depending... definitely not an hour and a half, thank goodness! It's a weeknight supper dish in one pot, my favorite kind. Hope this is helpful.
luvcookbooks
December 8, 2011
This is my third try of getting this answer to add! Step 2 will take about 5 minutes, more if you use less oil and less if you use more oil. Depends a bit on your pan size, source of heat, etc. Step 3 a little more than 5 minutes, depending on type of eggplant and how big the pieces are, but no more than 7 or 8. The important thing is the color at each step and the roasted smell. Also don't add too much oil to the eggplant, they are very greedy! Step 4 15 to 25 minutes, again depending... definitely not an hour and a half!! It's a weeknight dinner in one pot, my favorite kind. Hope this is helpful and REALLY hope it adds this time.
crazyblues
October 24, 2011
made this for the second time, tonight. yum. it's an easy recipe, with a lovely complicated taste. I am a certified born again eggplant eater. Thanks for loosening me up.
luvcookbooks
December 8, 2011
Glad you like it! I'm trying to recreate a family friend's eggplant curry that roasts, peels, and mashes the eggplant. Will post when it's ready. I'm glad you think it's a complex taste, it has a main dish flavor that vegetables don't always have. And amen to being born again :)
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galleyslave
September 28, 2011
I've got a recipe very like this for a stew that includes garbanzos, which makes it a real stick-to-your-ribs meal, and fabulous with a slice of garlic bread.
VanessaS
September 19, 2011
This is the second time I've made this, and I think it's becoming my favorite eggplant recipe. So good!
luvcookbooks
December 8, 2011
Glad you like it. I have a new favorite that is a sweet and spicy Chinese Eggplant based on a Barbara Tropp recipe. My son will eat a whole pan like it's popcorn.
luvcookbooks
December 8, 2011
Glad you liked it. I have another new favorite, a sweet and spicy Chinese Eggplant based on a Barbara Tropp recipe. My son will eat it like popcorn.
luvcookbooks
December 8, 2011
Glad you liked it. I have another new favorite, a sweet and spicy Chinese Eggplant based on a Barbara Tropp recipe. My son will eat it like popcorn.
AntoniaJames
September 20, 2010
Terrific recipe!! I made it on Friday, adding a few fresh string beans toward the end of the cooking to get some more color onto the table. Served over brown basmati with a spoonful of lacto-fermented mint and coriander chutney (now a favorite staple in my fridge), some cucumber raita, and my "everyday" masoor dal with cauliflower and carrots. This one's a keeper, to be sure. ;o)
luvcookbooks
September 20, 2010
I'm going to look up the chutney recipe, sounds delicious
I add spinach sometimes for the same reason, to add some color
glad you liked it!
I add spinach sometimes for the same reason, to add some color
glad you liked it!
dymnyno
July 11, 2010
This sounds so great that I am making it tonight! my Japanese eggplants are not ready yet so I have to use a big one.
luvcookbooks
December 8, 2011
Just seeing this, glad you liked the recipe. It's still good with a big eggplant.
Rhonda35
September 20, 2009
Absolutely delicious! I used regular eggplant and cut each slice into quarters. Then I salted it, let it drain and rinsed it to reduce bitterness. Only other change I made was I added 1 T good-quality curry powder when I added the eggplant to the onions. This is a recipe that I will return to again and again. Super-easy to make, too. Thanks for sharing!
Andochina
October 22, 2013
This looks like another great vegetarian recipe. Question: If I can find Japanese eggplants do you think I can skip salting and draining it in the colander and just slice and add directly?
Thanks Again
Thanks Again
luvcookbooks
October 27, 2013
Definitely skip salting and draining if you have Japanese eggplants, hope it turns out well for you!
luvcookbooks
September 18, 2009
If you use a globe eggplant, slice it a little thinner and cut each slice into quarters. It doesn't hold its shape like the Japanese eggplant and it's a little bitter. I put some chopped fresh cilantro in for the last five minutes with a globe eggplant.
Bev
September 15, 2009
I suggest that canola oil be replaced with ghee (clarified butter). My reasons are 2-fold: Canola oil is now compromised as a likely GM (genetically modified) food and there is no labeling that assures us eaters that it is safe. The other more tasty reason is that ghee gives a buttery, nutty flavor and appeal that is superior in all ways, aside from being the traditional oil used in Indian cooking. Thank you
Michelle_SF
September 13, 2009
Made it today for lunch tomorrow. It's already delicious, but I know it will taste even better after a day. It took a little longer to cook than I thought, but maybe that's because I used globe eggplant?
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