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17 Comments

  1. Dassana, This has to be the tastiest eggplant curry I’ve came across online.
    Girl, you rock at building up layers and layers of flavor.

    I must confess that for the sake of bringing the calories a bit down, I had replaced two tablespoons of oil for 20 grams of ghee, and lightly cooked the eggplants in it. Then I had removed the eggplants from the pan, and added the remainder tablespoon of oil and followed your steps exactly.
    Didn’t need to soak the eggplants in salty water because our eggplants here are sweet.

    And I absolutely Love your recipe.
    Best Ever!!! Thank you so, so much. ♥️5 stars

    1. Hi Alina, great to hear your feedback on the recipe. Thanks for also sharing the variations. Yes, the eggplants can be sautéed in oil or ghee prior to adding them in the curry. Also, they need not be soaked in salty water if they are sweet. Thanks again and most welcome.

  2. I love your site so much! A long-time favorite. About this recipe (and others like it), I wonder if I can use large globe eggplants, and just cut them into smaller pieces? I’m sure it’s not preferable, but it can be very hard to find the beautiful small varieties where I live. What do you think?
    Thanks!

  3. Made this recipe today. Came out really yummy. Thanks for sharing your recipes. Tried many recipes from ur website. Great work.5 stars

  4. Absolutely wonderful. It was a big hit with all of the guests. Thank you for another wonderful recipe!5 stars

  5. Tried this today. Followed the recipe and instructions religiously and this was one of the best dishes I’ve ever cooked!!

    Bravo and thank you!!!

  6. I tried this one..turned out very yumm..i made it bit dry though..i love brinjal ????n love ur recipes too..