Easy Japanese Eggplant Curry

Easy Japanese Eggplant Curry

Eggplant is one of those vegetables that lends itself to different kinds of cooking. It is popular with Italian, Greek, Indian – to name a few. This Eggplant Curry is Indian style, actually one type of Indian style. There are several ways of making eggplant dishes; some simple, some a little more involved. This one is quite easy to make, and it is very tasty.

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 
Cayenne, Channa Dahl, Cilantro, Curry Leaves, ~Eggplant, Mustard Seeds, Turmeric, Urad Dahl

Eggplant Curry - Also Looks Great

Eggplant Curry – Also Looks Great


Slide Show :

Eggplant Curry - Yum YumEggplant Curry - It has healthy ingredients tooEggplant Curry - Incredibly tastyEggplant Curry - You can do a lot of things with EggplantEggplant Curry - Also Looks Great

Easy Japanese Eggplant Curry

Serves 2-4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Pre-preparable, Serve Hot
Region Indian


  • 4 - 6 Japanese Eggplants (cut into small round chunks, see picture.)
  • 2 teaspoons Urad Dahl
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Turmeric
  • 1/2 - 1 teaspoon Cayenne Pepper (or Sambar Powder)
  • 1 teaspoon Mustard seeds
  • 4-6 tablespoons Cooking oil
  • 2 tablespoons Water


  • 2 teaspoons Channa Dahl
  • 8 leaves Curry Leaves
  • 1/4 cup Cilantro (finely chopped)


Serving Suggestions:
1) Serve as a side dish with anything.

1) You can reduce or increase salt, sambar powder or cayenne, and oil as you wish.
2) It is a good idea to use a timer for your cooking, so that you can make sure you don't overcook.


Step 1
Cut off the stems of the eggplants.
Step 2
Slice each eggplant into circles each about 1/4 inch wide. (See the pictures). Or cut them into 1 inch chunks, or 2 inch long thin pieces.
Step 3
Add 4 tbsp oil to a medium or large non-stick fry pan. Set the heat level to medium.
Step 4
When heated, add mustard seeds, channa dahl and urad dahl. Stir fry.
Step 5
When mustard seeds start crackling frequently and channa dahl and urad dahl are golden brown, add the cut eggplant. (Don't burn channa dahl and urad dahl.)
Step 6
Add turmeric, salt, cayenne pepper or sambar powder, and the curry leaves if you have it. Mix well.
Step 7
Cover and cook for 5 minutes, stirring every minute or so. When it is about half cooked, uncover and continue gently stirring once in a while. Cook until the vegetable is still rather firm but cooked. Don't overcook.
Step 8
Test a piece. If cooked right, add the remaining 2 tbsp of oil and cilantro. Mix well carefully.
Step 9
Serve hot.
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