Eggplant Masala


  • 10 kg regular eggplant cut into cubes
  • 80 ml vegetable oil
  • 80 gms cumin seeds
  • 40 gms mustard seeds
  • 80 gms garam masala
  • 100gms ginger / garlic paste
  • 60 gms fresh curry leaves
  • 2kg fresh onions roughly chopped
  • 2 kg fresh tomatoes
  • 80 gms turmeric
  • coarse salt to taste
  • 1 bunch fresh coriander leaves


  1. Heat oil, add cumin and mustard seeds, when cracked add onions sauté it for 5 minutes.
  2. Add ginger garlic paste to it , sauté it another 3 minutes , mix all the powder masalas in little cold water and then add the mixture to pan , sauté it nicely on medium heat for 7-8 minutes.
  3. 3. Add tomatoes, cook for another 10 minutes add eggplant to pan.
  4. Add salt, cover the pan cook for 20 minutes of low heat till the eggplant is cooked finally, take another small pan take 20 ml of vegetable oil.
  5. When hot add curry leaves, and pour it over the egg plants, add fresh coriander leaves and serve it hot.
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