EGGPLANT CURRY

A family favourite recipe from childhood for Meeta Ramesh, an enthusiastic vegetable gardener from Tamahere. It can be eaten with steamed rice or roti.

3 tablespoons cooking oil

1 teaspoon mustard seeds

1 onion thinly sliced

1 teaspoon turmeric

1 tomato, sliced

1 teaspoon chilli powder optional

1 big eggplant or 4- 5 long eggplants (diced to 2 cm thickness)

Coriander leaves to garnish

In a large wok or pan heat the oil. When hot, add mustard seeds and let them splutter.

Add in sliced onion & saute for a few minutes.

Add turmeric powder and salt according to taste, and stir.

 Add tomato slices and saute till they turn soft and mushy.

Add the eggplant and mix gently. Do not over-mix, as eggplant can turn mushy.

Cover and simmer for 10 minutes or until eggplant is cooked & turns soft. Stir occasionally, making sure the eggplant doesn't burn.

Garnish with coriander leaves and serve with rice or roti.

Variation: you can add frozen baby peas to this curry as well.

You can also make the curry with only eggplants - it would be dry fried curry.

Recipe courtesy Meeta Ramesh, 2026 NZ Gardener Garden Diary