Oil-free Eggplant Curry Recipe

This recipe features one of my favorite vegetables: eggplants! I actually used to really dislike them when I was younger, but grew to love eggplants in college. Especially when they're made into a curry. 😋 And this recipe is another oil-free one, so bonus health points! Check out my previous oil-free recipe here.

And a special shout-out to my dad for growing the eggplants (and other veggies used in this recipe too) in our backyard! 👨🏽‍🌾 He grows everything organically and even makes his own compost. He puts a lot of sincerity and effort into growing these foods, so that we can eat healthier. Home-grown food is the best (because you know what's going into it!), so I encourage you to try planting one or two fruits/veggies at home if you can!

And remember to check out my Instagram page for nutrition facts about how amazing eggplants are! Scroll down for the recipe ⬇️⬇️⬇️

Makes: 4 servings

Preparation: 5-10 minutes

Cooking: 35-40 minutes

Ingredients

5-6 medium size eggplants

2 medium size onions

3-4 medium size tomatoes

2-3 green chilies

1-2 branches of curry leaves

1/2 teaspoon turmeric powder

1-2 teaspoons red chili powder

1/2 coriander powder

2 tablespoons coconut powder

2 tablespoons sesame seeds

1/4 teaspoon garam masala powder

1/2 teaspoon cumin seeds

Pinch of asafoetida (hing in Hindi, inguva in Telugu)

Salt

Preparation

1. Cut the onions into medium to small cubes. Chop the green chilies into small pieces. Cut the tomatoes into small pieces. Cut the eggplants into approximately 1 inch size cubes.

2. Dry fry the coconut powder and sesame seeds for 1-2 minutes in a pan. Then, grind them into a powder.

Cooking

1. Place a frying pan on the stove and light to a medium-low flame. When the pan is warm, add the cumin seeds and allow them to roast for a minute.

2. Add the onions to the pan and fry for 3-5 minutes. Since we're cooking without oil, if the onions start sticking to the pan, add some salt and continue to fry. If still sticking, then add 1-2 tablespoons of water and fry.

3. Add the asafoetida and green chilies to the pan. Pluck the curry leaves from the stems and add to the pan also. Fry everything together.

4. Once the onions become soft, add turmeric powder, red chili powder, and coriander powder. Mix well. If anything starts sticking to the pan, add 1-2 tablespoons of water as needed and mix.

5. Add the tomatoes to the pan and continue to cook until the mixture becomes a smooth paste. Add salt per taste. And adjust with the spices as desired.

6. Add the eggplants to the pan. Add the garam masala as well and mix everything well. Cover with a lid and leave for 10-15 mins. Occasionally stir the curry and allow the eggplant pieces to become soft. If the curry becomes too thick, then add some water, mix again, and let it cook for another 5 mins.

7. While the eggplant is cooking, add the coconut-sesame powder to the curry and stir well. Add around 1/2 cup of water, mix well, and cover with the lid again. Switch to a low flame. Stir occasionally. Taste and adjust as desired. Leave the curry for 10-15 minutes until the eggplant is cooked well. Cook for more time if necessary.

~~~Done!~~~

Enjoy with roti (my go-to), rice, or your choice! :)

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