South Indian Eggplant Curry Recipe (2024)

For those who say that this does not taste like curry... it isn't one. Many south Indians use the word kari (sounds exactly like curry) for dry vegetable dishes that are sauteed (pan-fried) with spices to achieve a crunchy coating or crust that resembles a kari, the Tamil word for coal. The above recipe could be improved if you microwave the spiced eggplants to soften first (use more liquid) and then finishing in a saute pan in a little hot oil with popped mustard seeds.

This was delicious and easy, but did not look like the photo - not as dark and caramelized even with an extra two minutes in the microwave. I might run this under the broiler for a minute.

I made this last night to go with Kerala Road side chicken. It was wonderful and easy- I agree with the previous comments that it didn’t look like the picture and in fact when i pulled it out of the microwave after the final uncovered two minutes of cooking it looked so unchanged that I thought it couldn’t be done- but it was and the texture of the eggplant was just as Mr. Bittman described and the flavor was marvelous. i used little indian eggplants and cut them lengthwise. Great for canapes.

Nice taste but next time I’m making it in a 230c oven for 25 minutes so the eggplant collapes and carmelises. Like others said, the finished recipe did not resemble the photo, mine was still bright yellow from the tumeric paste. Also reducing the salt to a 1/2 tsp.

Made this the other night using Indian eggplants and 1/2 the recipe amount of typical South Indian tamarind concentrate water. It had flavor and was easy, but the flavor depends over time. Day 2 was better than day 1. More importantly, I think I'd prefer to try microwaving to cook but finishing in a broiler. The crispiness and char cannot be created in a microwave, as my South Indian fabulous cook of a father griped. Happy self isolation, everyone!

With some doctoring it was delicious, but recipe as is didn’t make it to the finish line. Here’s what makes it work:—sauté onion and garlic and set aside—add generous grinds of black pepper (improves health benefits of the turmeric, plus flavor!)—after the microwave sessions, toss eggplant in a frying pan with the onion/garlic mixture cut eggplant into smaller chunks while letting the mixture cook and soften until flavors consolidate.Excellent meal after this!

I made this a while back and found it delicious!! We make a lot of curries but I’d never tried this sort before. I found it very easy and quick - added more coconut than called for because c’mon it tastes so good!

The chickpea - coconut spice mixture is absolutely divine. I doubled the mixture and still didn't have enough to cover the eggplant. I would triple or quadruple the mixture as it's kinda the best part. No microwave over here so I warmed the mixture on the stovetop then threw everything into the oven @350 until the eggplant was soft.

Delicious, followed suggestions to add some sautéed onion and garlic. Added post-microwaved eggplant to fry a bit with the onion/garlic, finished with diced fresh tomatoes. Enjoyed with naan. Will make again.That being said… did anyone else find the scoring/filling with spice paste to be fiddly and perhaps unnecessary?

This is tasty but like everyone says it doesn't caramelize and it doesn't really brown. The spice mixture is also a paste so there is no sauce. If you're serving this as a main course with rice, it's a bit dry. Suggest making extra spice paste, adding a little liquid to that extra amount and mixing that in the rice. I too put it under the broiler to try and get some color. But overall it is quite tasty.

This is very tasty but important to note that the spice mixture is a paste and there is no sauce to (unlike curry). Suggest doubling it definitely. Also if not using as a side dish but instead as a main with rice maybe make extra to mix into the rice with some liquid. Otherwise it is a bit dry.

Pretty badNot a repeatAgree c the other negative feedback s though Julia like it

Followed directions using several tiny eggplants. Really good

No microwave, of course. Used as a very rough guide. I roasted cubes of eggplant with oil & salt. Sauteed onions, then garlic & ginger in the oil-chickpea-turmeric mixture, added 1/2 can coconut milk (seemed dry & boring) & tamarind paste. Stirred in eggplant & topped w/toasted coconut, cilantro, black pepper. Michael loved it!

With some doctoring it was delicious, but recipe as is didn’t make it to the finish line. Here’s what makes it work:—sauté onion and garlic and set aside—add generous grinds of black pepper (improves health benefits of the turmeric, plus flavor!)—after the microwave sessions, toss eggplant in a frying pan with the onion/garlic mixture cut eggplant into smaller chunks while letting the mixture cook and soften until flavors consolidate.Excellent meal after this!

This was great and looked like the picture. The tamarind have the dark color. I followed the directions until the final step. For a couple I used the microwave and the others the broiler on the second rack. Both were delicious. This will be in my regular rotation.

Agree with pan frying this lightly after microwaving as one of the earlier comments indicated. Additionally, to really get the nuttiness out of the chickpea flour (called “besan” in Hindi), toast it in a dry pan until it looks and smells nutty / toasted. Lastly, I toasted the shredded coconut as well.

Intend to make this tonight - but the recipe says nowhere to microwave. I was puzzled about using waxed paper in a 'dish' on the stove so decided to read the comments, which is when I realized it was a microwave dish. Even better. Will try the broiling as well.

Made this as stated but in the oven. Yum.

Made this the other night using Indian eggplants and 1/2 the recipe amount of typical South Indian tamarind concentrate water. It had flavor and was easy, but the flavor depends over time. Day 2 was better than day 1. More importantly, I think I'd prefer to try microwaving to cook but finishing in a broiler. The crispiness and char cannot be created in a microwave, as my South Indian fabulous cook of a father griped. Happy self isolation, everyone!

Nice taste but next time I’m making it in a 230c oven for 25 minutes so the eggplant collapes and carmelises. Like others said, the finished recipe did not resemble the photo, mine was still bright yellow from the tumeric paste. Also reducing the salt to a 1/2 tsp.