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
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Easy Japanese Eggplant Curry
Print recipe| 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 |
Ingredients
- 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
Optional
- 2 teaspoons Channa Dahl
- 8 leaves Curry Leaves
- 1/4 cup Cilantro (finely chopped)
Note
Serving Suggestions:
1) Serve as a side dish with anything.
Options:
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.
Directions
| 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. | |
