15 South Indian Eggplant Curry Recipe Andhra Style Dive Into Deliciousness!
Published on: Mar 31, 2024
Welcome to the flavorful world of South Indian cuisine! Today, we will be diving into the tantalizing world of Andhra-style eggplant curry. This dish is a staple in many South Indian households and is loved for its rich, spicy flavors and creamy texture. If you're a fan of Indian cuisine or looking to explore new flavors, then this is a must-try dish. So, let's get started on this mouth-watering journey of South Indian eggplant curry recipe Andhra style.
Main Ingredients: Oil, Ground Coriander, Ground Cumin, Black Pepper
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1 cup water, 1/2 cup coconut milk, salt to taste, 1 tbsp oil
Instructions: Preheat your oven to 375 degrees F. Cut the eggplant into cubes and place them in a baking dish. In a separate pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Pour this mixture over the eggplant in the baking dish. Add water and coconut milk and mix everything together. Cover the dish with foil and bake for 45 minutes. Serve with rice or naan bread.
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1 cup water, salt to taste, 1 tbsp oil
Instructions: Cut the eggplant into cubes and set aside. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Add the eggplant and mix everything together. Add water and salt to taste. Cover and cook for 15-20 minutes until the eggplant is cooked through. Serve with rice or naan bread.
3of 14
Eggplant Curry - South Indian
Main Ingredients: Vegetable Oil, Eggplant, Salt, Black Mustard Seeds
Ingredients: 1 large eggplant, 1 onion, 1 tomato, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1 cup water, salt to taste, 1 tbsp oil
Instructions: Cut the eggplant into cubes and set aside. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomato and cook until it is soft. Add all the spice powders and mix well. Add the eggplant and mix everything together. Add water and salt to taste. Cover and cook for 15-20 minutes until the eggplant is cooked through. Serve with rice or naan bread.
4of 14
Spiced Indian Eggplant Curry
Main Ingredients: Eggplant, Large Red Onion, Garlic, Olive Oil
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1 cup water, salt to taste, 1 tbsp oil
Instructions: Cut the eggplant into cubes and set aside. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Add the eggplant and mix everything together. Add water and salt to taste. Cover and cook for 15-20 minutes until the eggplant is cooked through. Serve with rice or naan bread.
5of 14
Creamy Coconut Eggplant Curry
Main Ingredients: Eggplant, Coconut Oil, Cumin Seeds, Mustard Seeds
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1 cup coconut milk, 1 cup water, salt to taste, 1 tbsp oil
Instructions: Cut the eggplant into cubes and set aside. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Add the eggplant and mix everything together. Add water and coconut milk and mix well. Cover and cook for 15-20 minutes until the eggplant is cooked through. Serve with rice or naan bread.
6of 14
Indian Eggplant Curry (Bhaingan Bharta)
Main Ingredients: Grapeseed Oil, Cumin Seeds, Ginger, Medium Yellow
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, salt to taste, 1 tbsp oil
Instructions: Preheat your oven to 375 degrees F. Cut the eggplant into halves and place them on a baking sheet. Roast for 25-30 minutes until the eggplant is soft. Let it cool and then scoop out the flesh. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Add the roasted eggplant flesh and mix everything together. Cook for 10-15 minutes. Serve with rice or naan bread.
7of 14
Indian-Thai Fusion Eggplant Curry
Main Ingredients: American Eggplant, Curry, Dry Red Chilies, Green
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1 cup coconut milk, 1 cup water, salt to taste, 1 tbsp oil, 1 tbsp Thai red curry paste
Instructions: Cut the eggplant into cubes and set aside. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Add the eggplant and mix everything together. Add water and coconut milk and mix well. Add Thai red curry paste and mix well. Cover and cook for 15-20 minutes until the eggplant is cooked through. Serve with rice or naan bread.
8of 14
Smoked Salmon Fish Curry (South Indian Fish Curry with...
Main Ingredients: Onion, Garlic, Ginger, Tamarind Pulp, Hot Water
Ingredients: 1 lb salmon fillets, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1 cup coconut milk, 1 cup water, salt to taste, 1 tbsp oil
Instructions: Cut the salmon fillets into cubes and set aside. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Add the salmon and mix everything together. Add water and coconut milk and mix well. Cover and cook for 15-20 minutes until the salmon is cooked through. Serve with rice or naan bread.
9of 14
Eggplant Podi Curry| South Indian Lunch Recipes
Main Ingredients: Eggplants, Tamarind, Curry Leaves, Turmeric Powder
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1 cup water, salt to taste, 1 tbsp oil, 2 tbsp podi powder (a spice blend of lentils, sesame seeds, and spices)
Instructions: Cut the eggplant into cubes and set aside. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Add the eggplant and mix everything together. Add water and salt to taste. Cover and cook for 15-20 minutes until the eggplant is cooked through. Add podi powder and mix well. Serve with rice or naan bread.
10of 14
Sauteed Eggplant Curry
Main Ingredients: American Eggplant, Onion, Green Chilies, Curry Leaves
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, salt to taste, 1 tbsp oil
Instructions: Cut the eggplant into cubes and set aside. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Add the eggplant and mix everything together. Cook for 10-15 minutes until the eggplant is cooked through. Serve with rice or naan bread.
11of 14
Eggplant Curry- Vegan
Main Ingredients: Eggplant, Curry Leaves, Onion, Green Chilies, Green
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, salt to taste, 1 tbsp oil
Instructions: Cut the eggplant into cubes and set aside. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Add the eggplant and mix everything together. Cook for 10-15 minutes until the eggplant is cooked through. Serve with rice or naan bread.
Main Ingredients: Eggplant, Garlic, Vegetable, Salt, Cumin Seeds, Onions
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, salt to taste, 1 tbsp oil
Instructions: Preheat your oven to 375 degrees F. Cut the eggplant into halves and place them on a baking sheet. Roast for 25-30 minutes until the eggplant is soft. Let it cool and then scoop out the flesh. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Add the roasted eggplant flesh and mix everything together. Cook for 10-15 minutes. Serve with rice or naan bread.
13of 14
Chickpea, Tofu, and Eggplant Curry
Main Ingredients: Coconut Oil, Firm Tofu, Asian Eggplants, Onion, Minced
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 can of chickpeas (drained and rinsed), 1/2 block of firm tofu (cubed), 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, salt to taste, 1 tbsp oil
Instructions: Cut the eggplant into cubes and set aside. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion, garlic, ginger, and green chilies. Saute until the onion turns translucent. Add chopped tomatoes and cook until they are soft. Add all the spice powders and mix well. Add the eggplant, chickpeas, and tofu and mix everything together. Cook for 10-15 minutes until the eggplant is cooked through. Serve with rice or naan bread.
14of 14
Eggplant Curry
Main Ingredients: Brown Lentils, Water, Olive Oil, Eggplant, Onion
Ingredients: 1 large eggplant, 1 onion, 2 tomatoes, 3 cloves of garlic, 1 inch ginger, 2 green chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, salt to taste, 1 tbsp oil
The Secret to Authentic Andhra-Style Eggplant Curry
When it comes to South Indian cuisine, the key to achieving the authentic flavors lies in the use of fresh and aromatic spices. And this eggplant curry recipe is no different. The combination of mustard seeds, cumin seeds, and curry leaves creates a base of flavors that is truly unique to Andhra-style cooking. The use of these spices not only adds depth and complexity to the dish but also brings out the natural flavors of the eggplant.
The Star Ingredient: Eggplant
Eggplant, also known as brinjal or aubergine, is the star ingredient of this dish. It is a versatile vegetable that is commonly used in Indian cooking. The soft and creamy texture of eggplant makes it the perfect base for this curry. It absorbs all the spices and flavors, making every bite burst with deliciousness. So, make sure to get your hands on fresh and firm eggplants for the best results.
Bringing the Heat with Peppers
No South Indian curry is complete without a bit of heat. And in this recipe, we use spicy green chilies to add just the right amount of kick to the dish. If you're not a fan of too much heat, you can adjust the number of chilies according to your preference. But don't skip them altogether, as they play a crucial role in balancing out the flavors of the dish.
Making It Creamy and Delicious
To give this eggplant curry its signature creamy texture, we use coconut milk. It not only adds a rich and velvety texture to the dish but also balances out the spiciness. The coconut milk is added towards the end of the cooking process, allowing it to infuse with all the other flavors and create a harmonious blend of tastes.
In conclusion, Andhra-style eggplant curry is a must-try dish for all the food lovers out there. With its bold and vibrant flavors, it is sure to leave your taste buds dancing with joy. So, put on your apron and get ready to impress your family and friends with this delectable South Indian delicacy.
![Eggplant Curry Recipe [vegetarian] - Contentedness Cooking](https://www.contentednesscooking.com/wp-content/uploads/2019/07/Eggplant-Curry-7-533x800.jpg)
.jpg)
![Eggplant Curry Recipe [vegetarian] - Contentedness Cooking](https://www.contentednesscooking.com/wp-content/uploads/2019/07/Eggplant-Curry-5.jpg)
