Eggplant, a staple ingredient in many Indian dishes, is a versatile vegetable that can be cooked in a variety of ways to bring out its rich flavor. From smoky roasted mashes to crispy fritters and flavorful curries, there are countless ways to enjoy this purple veggie. In this article, we’ll explore 20 delicious Indian eggplant recipes that will take your taste buds on a culinary journey across the country.
From classic dishes like Baingan Bharta (Smoky Roasted Eggplant Mash) and Stuffed Baby Eggplant Curry, to innovative creations like Eggplant Masala Fry and Eggplant Coconut Curry, we’ve got you covered. Whether you’re looking for vegan, gluten-free, or simply delicious options, this collection of eggplant recipes has something for everyone.
Baingan Bharta (Smoky Roasted Eggplant Mash)
A classic North Indian dish that’s perfect for vegetarians and eggplant lovers alike, Baingan Bharta is a flavorful and aromatic mash of roasted eggplant, onions, garlic, and spices. This recipe is easy to make and packed with nutrients.
Ingredients:
– 2 large eggplants
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants in the oven for 30-40 minutes, or until they’re charred and soft.
4. Remove the eggplants from the oven and let them cool slightly.
5. Peel the eggplant flesh and mash it with a fork.
6. Heat the oil in a pan over medium heat. Add the cumin, smoked paprika (if using), and salt. Cook for 1 minute.
7. Add the mashed eggplant, diced onion, and minced garlic to the pan. Stir well to combine.
8. Serve hot, garnished with fresh cilantro.
Cooking Time: 40-50 minutes
Stuffed Baby Eggplant Curry
This flavorful curry recipe is a delightful twist on traditional stuffed peppers, featuring tender baby eggplants filled with aromatic spices and creamy coconut milk.
Ingredients:
– 6-8 baby eggplants
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the eggplants and scoop out some of the flesh to make room for filling.
3. In a pan, sauté the onion, garlic, and ginger until softened.
4. Add the cumin, coriander, turmeric, and chili powder; cook for 1 minute.
5. Stuff each eggplant with the spice mixture, followed by a dollop of coconut milk.
6. Place the stuffed eggplants on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
7. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 30-35 minutes
Eggplant Sambar (South Indian Lentil Stew)
Eggplant Sambar is a popular vegetarian dish from South India, made with eggplant, lentils, and a blend of spices. This flavorful stew is often served with steaming hot rice or roti.
Ingredients:
– 2 medium eggplants, cut into 1-inch cubes
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and garlic; sauté until softened.
2. Add eggplant cubes and cook until they start to brown.
3. Add lentils, cumin, coriander, turmeric, and salt. Stir well.
4. Gradually add water and bring to a boil. Reduce heat to low and simmer for 30 minutes or until lentils are cooked and eggplant is tender.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45 minutes
Eggplant Masala Fry
A flavorful and spicy Indian-inspired dish that’s perfect as a side or main course. This recipe is quick, easy, and packed with eggplant goodness!
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 2 medium onions, thinly sliced
– 3 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1-2 green chilies, finely chopped (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions and cook until they’re translucent, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Add eggplant slices and cook for 5-7 minutes, or until they start to brown.
6. Add coriander powder, turmeric powder, salt, and green chilies (if using). Stir well.
7. Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the eggplant is tender and the masala flavors have melded together.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Eggplant Coconut Curry
This creamy and aromatic curry is a perfect blend of Indian flavors, with the tender eggplant adding natural sweetness. Serve it over fluffy rice or with naan for a satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne (if using); cook for 1 minute.
4. Add eggplant; cook, stirring occasionally, until tender, about 10-12 minutes.
5. Stir in coconut milk and season with salt and pepper.
6. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Eggplant Biryani with Fragrant Spices
Experience the harmony of Indian flavors with this unique eggplant biryani recipe, infused with aromatic spices and tender eggplant. Perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch rounds
– 2 cups basmati rice
– 1 cup water
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook until golden brown.
3. Add garlic, cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Add eggplant slices and cook for 5-7 minutes or until tender.
5. Combine cooked rice with the eggplant mixture and stir to combine.
6. Garnish with cilantro and serve hot.
Cooking Time: 25-30 minutes
Eggplant Pakora (Crispy Fritters)
Eggplant pakora is a popular Indian snack that combines the earthy flavor of eggplant with the crunch of crispy fritters. This recipe yields a flavorful and addictive treat that’s perfect for any occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup gram flour (chickpea flour)
– 1/2 cup all-purpose flour
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup lukewarm water
– Vegetable oil for frying
Instructions:
1. In a large bowl, mix together gram flour, all-purpose flour, cumin seeds, coriander powder, salt, and baking soda.
2. Add the sliced eggplant to the bowl and toss until they’re evenly coated with the spice mixture.
3. Gradually add the lukewarm water and mix until the batter is smooth but not too thick.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium heat.
5. Once the oil is hot, carefully place a few eggplant slices into the oil and fry for about 3-4 minutes on each side, or until they’re golden brown and crispy.
6. Remove the fritters from the oil with a slotted spoon and drain on paper towels.
Cooking Time: About 15-20 minutes
Eggplant and Potato Curry
This flavorful curry combines tender eggplant and potatoes with aromatic spices, perfect for a comforting and satisfying meal. This recipe is easy to make and can be served with rice or naan bread.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2-3 medium-sized potatoes, peeled and cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the onions and cook until softened, about 3-4 minutes.
3. Add the garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for an additional minute.
4. Add the eggplant slices and potatoes. Cook, stirring occasionally, for 10-12 minutes or until the vegetables are tender.
5. Stir in the diced tomatoes and vegetable broth. Bring to a simmer.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Eggplant Poriyal (Tamil Nadu Stir-Fry)
A flavorful and aromatic stir-fry from Tamil Nadu, Eggplant Poriyal is a popular South Indian dish that pairs well with steaming hot rice or roti. This recipe showcases the simplicity and depth of flavors achieved by cooking eggplant with a blend of spices and aromatics.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, ginger, cumin, turmeric, and salt. Cook for 1 minute, stirring constantly.
4. Add eggplant slices and stir to coat with the spice mixture.
5. Cook for an additional 8-10 minutes or until eggplant is tender and lightly browned.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Eggplant Kofta in Creamy Tomato Sauce
A creative twist on traditional koftas, these eggplant-based skewers are smothered in a rich and creamy tomato sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 large eggplants, diced
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 2 tablespoons olive oil
– 2 cups canned crushed tomatoes
– 1 cup heavy cream
– 1 tablespoon tomato paste
– 1/4 teaspoon sugar
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine eggplant, breadcrumbs, Parmesan cheese, parsley, salt, pepper, and garlic powder.
3. Thread the mixture onto skewers, leaving a small space between each piece.
4. Drizzle with olive oil and bake for 20-25 minutes or until tender.
5. Meanwhile, heat crushed tomatoes, heavy cream, tomato paste, sugar, and a pinch of salt in a saucepan over medium heat.
6. Serve the eggplant koftas with the creamy tomato sauce spooned over top. Garnish with chopped basil leaves, if desired.
Cooking Time: 40-45 minutes
Eggplant Rasam (Spicy South Indian Soup)
Rasam, a popular South Indian soup, is a flavorful and comforting dish that pairs perfectly with steaming hot rice. This recipe adds the sweetness of eggplant to give it an extra depth of flavor.
Ingredients:
– 2 medium eggplants
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2-3 dried red chilies, broken into pieces
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Roast the eggplants over an open flame or in a preheated oven at 400°F (200°C) for 15-20 minutes, until charred and soft.
2. Peel the eggplants and chop them into small pieces.
3. Heat oil in a pan over medium heat. Add onion, red chilies, cumin, coriander, and salt. Saute until the onion is translucent.
4. Add the roasted eggplant pieces to the pan and stir well.
5. Pour in the water and bring the mixture to a boil. Reduce heat and simmer for 10-15 minutes or until the soup has thickened slightly.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Eggplant Chutney with Coconut and Peanuts
This Indian-inspired chutney is a flavorful condiment made by combining roasted eggplant, coconut milk, peanuts, and spices. Perfect as a dip for snacks or as a topping for naan bread or grilled meats.
Ingredients:
– 2 medium eggplants
– 1/4 cup peanuts
– 1/2 cup unsweetened shredded coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 1/4 cup coconut milk
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplants for 30-40 minutes, or until charred and tender.
3. In a blender or food processor, combine roasted eggplant, peanuts, coconut, onion, garlic, ginger, cumin, coriander, and salt.
4. Blend until smooth, adding coconut milk as needed to achieve desired consistency.
5. Taste and adjust seasoning.
6. Serve warm or at room temperature.
Cooking Time: 45 minutes
Eggplant and Chickpea Curry
This flavorful curry is a delicious vegetarian option that combines the tender goodness of eggplant with the nutty taste of chickpeas. Perfect for a quick weeknight dinner or a special occasion, this recipe is easy to make and packed with nutrients.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 cups vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add curry powder, cumin, and turmeric; cook for 1 minute, stirring constantly.
4. Add eggplant and chickpeas; cook for 5-7 minutes or until eggplant is tender.
5. Pour in vegetable broth; bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-15 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Eggplant Korma with Cashew Cream
This recipe is a creative twist on traditional eggplant korma, featuring a rich cashew cream sauce that adds depth and complexity to the dish. Perfect for vegetarians and vegans alike, this recipe is sure to impress.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1/2 cup cashews
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Grill eggplant slices until tender, about 5 minutes per side. Set aside.
3. In a blender or food processor, combine soaked cashews, onion, garlic, ginger, cumin, and smoked paprika (if using). Blend until smooth.
4. In a large saucepan, heat cashew cream over medium heat. Add diced tomatoes and vegetable broth. Stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until the sauce has thickened slightly.
6. Serve eggplant slices with cashew cream sauce spooned over top. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Eggplant Stuffed with Spiced Lentils
Transform ordinary eggplants into a flavorful and nutritious main course by filling them with a savory mixture of spiced lentils. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants
– 1 cup cooked lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some of the flesh to make room for filling.
3. In a bowl, mix together cooked lentils, chopped onion, garlic, cumin, coriander, cayenne pepper (if using), salt, and pepper.
4. Stuff each eggplant half with the lentil mixture, dividing it evenly.
5. Drizzle olive oil over the stuffed eggplants and bake for 30-40 minutes or until the eggplants are tender.
Cooking Time: 30-40 minutes
Eggplant Raita (Yogurt and Eggplant Dip)
Eggplant Raita (Yogurt and Eggplant Dip) – A creamy and refreshing Indian-inspired dip that’s perfect for snacking or serving with grilled meats or vegetables.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– Salt, to taste
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
3. Roast the eggplants for 30-40 minutes, or until they’re tender and lightly browned.
4. Remove the eggplants from the oven and let them cool slightly.
5. In a blender or food processor, combine the cooled eggplants, yogurt, lemon juice, cumin, and salt. Blend until smooth.
6. Taste and adjust the seasoning as needed.
7. Chill the raita in the refrigerator for at least 30 minutes to allow the flavors to meld.
Cooking Time: 40-50 minutes
Eggplant and Okra Curry
This flavorful curry is a perfect blend of Indian spices and vegetables, ideal for a quick weeknight dinner or a weekend lunch. The combination of eggplant and okra adds a nice texture and flavor to this aromatic dish.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 cup fresh okra, sliced into 1/4-inch thick pieces
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Add eggplant and okra; cook, stirring occasionally, until vegetables are tender, about 8-10 minutes.
4. Stir in cumin, curry powder, turmeric, salt, and pepper.
5. Add diced tomatoes and vegetable broth; bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-15 minutes or until flavors have melded together.
7. Garnish with cilantro leaves and serve over rice or with naan.
Cooking Time: 30-40 minutes
Eggplant and Paneer Masala
This recipe combines the tender texture of eggplant with the creamy richness of paneer, all wrapped up in a vibrant tomato-based sauce. Perfect for a quick weeknight dinner or a special occasion, this masala is sure to delight!
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 250g paneer (Indian cheese), cut into small cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp turmeric powder
– Salt and pepper, to taste
– Fresh cilantro, for garnish
– Cooking oil or ghee, for frying
Instructions:
1. Heat 2 tbsp of oil in a large skillet over medium-high heat.
2. Fry the eggplant slices until golden brown (3-4 minutes per side). Drain on paper towels.
3. In the same skillet, add another 1 tbsp of oil and sauté the onions and garlic until softened (3-4 minutes).
4. Add the paneer, cumin, smoked paprika, turmeric, salt, and pepper. Stir to combine.
5. Pour in the canned tomatoes and bring the mixture to a simmer.
6. Reduce heat to low and let cook for 10-12 minutes, stirring occasionally.
7. Serve the masala over the fried eggplant slices, garnished with cilantro.
Cooking Time: 20-25 minutes
Eggplant and Spinach Curry
This flavorful curry combines tender eggplant, fresh spinach, and aromatic spices, making it a perfect vegetarian option for any meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add eggplant and cook, stirring occasionally, until tender, about 5-7 minutes.
5. Stir in diced tomatoes and bring to a simmer.
6. Reduce heat to low and add spinach leaves. Cook until wilted, about 2-3 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro, if desired.
Cooking Time: 20-25 minutes
Eggplant Pickle with Mustard and Fenugreek
This tangy and aromatic pickle recipe combines the flavors of eggplant, mustard, and fenugreek to create a delicious condiment perfect for snacking or as a side dish. The pickling process brings out the natural sweetness in the eggplant, balanced by the pungency of mustard and fenugreek.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup mustard oil (or vegetable oil with 2 tablespoons mustard paste)
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tablespoons fenugreek leaves (kasoori methi), crushed or 1 teaspoon dried fenugreek powder
– Salt, to taste
– Optional: 1-2 green chilies, sliced
Instructions:
1. In a large bowl, combine eggplant slices, mustard oil (or mixture), vinegar, water, and crushed fenugreek leaves.
2. Mix well and let it sit for at least 24 hours or up to 48 hours in the refrigerator.
3. Before serving, taste and adjust seasoning as needed. If desired, add sliced green chilies on top.
4. Store the pickle in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 24-48 hours (pickling time)
Summary
Elevate your mealtime with these mouth-watering Indian eggplant recipes! From classic dishes like Baingan Bharta and Eggplant Masala Fry to innovative creations like Stuffed Baby Eggplant Curry and Eggplant Biryani, there’s something for every taste bud. Discover how to make delicious eggplant-based curries, stir-fries, stews, and even snacks like crispy Pakora. Whether you’re looking for a quick weeknight dinner or a special occasion dish, these flavorful recipes are sure to please. So go ahead, get cooking, and experience the vibrant flavors of Indian cuisine!
