South Indian eggplant curry is easy to make vegan curry, full of amazing flavors! It has intense smoky flavors from eggplants roasted in pan.

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4 servings

Ingredients List:
1 lb eggplant (brinjal or aubergine) (400 grams)
¼ teaspoon turmeric powder
1 teaspoon Kosher salt
2 tablespoon vegetable oil (canola oil)

Curry Sauce-
1 tablespoon vegetable oil (canola oil)
1 onion, thinly sliced
½ cup tomato pulp (or tomato passata)
1 serrano peppers (optional), use with seeds if you want extra heat
1 tablespoon ginger, minced
1 tablespoon garlic, minced fine
1 sprig curry leaves
1 cup water (plus extra as needed)
Kosher salt to taste
¼ cup coconut milk, thick full cream

Spice Powders –
¼ teaspoon turmeric powder
½ teaspoon of chili powder (cayenne pepper) – use more if you like to increase heat
2 teaspoon cumin powder
3 teaspoon coriander powder

For useful tips more details on the recipe, click on detailed recipe link shared below.

Detailed Recipe Link - [ Ссылка ]

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