Eggplant Yogurt Curry

If you are bored of your regular dal and mixed veg curries, the recipe below gives you the much needed variety. Eggplant coupled with yogurt and spices makes for a heavenly combination. I learnt this recipe from a close friend Neeti, she made it for me one day and I absolutely fell in love with the dish. So, I decided that this one needs to be on the blog…It is totally blog worthy 🙂

Here’s the recipe for Eggplant Yogurt Curry 🙂

Read along to know the recipe details.



Video Link: 

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 4


Eggplant – 2 to 3 (I used small sized Japanese eggplant)

Roasted peanuts – 1/2 cup

Onions – 1

Green chillies – 2 to 3

Garlic – 2 cloves

Low-fat yogurt – 3 cups

Mustard Seeds – 1 Tsp

Cumin Seeds – 1 Tsp

Curry Leaves – few

Dry red chillies – 3

Turmeric Powder – 1/2 tsp

Oil – 3 Tbsp + 3 Tbsp

Salt – as per taste


  • Fry the whole peanuts, remove the husk and keep aside.
  • In a wide bottom pan, heat 2 to 3 Tbsp of oil. Sauté the cubed eggplant with salt.
  • Fry till the eggplant is well cooked.


  • Once done, keep it aside.
  • Dab the pan with a paper towel to soak the water content left after frying the eggplant.
  • Now, heat 3 tbsp of oil. Add cumin seeds and mustard seeds.
  • Sauté till you hear the mustard seeds splutter. Now, add the curry leaves and dry red chillies.
  • Next, add the thinly sliced onions, garlic, and green chillies. Fry till the onions are translucent.
  • Now, add the turmeric powder and salt. Mix well.
  • At this point, turn off heat.
  • Add the yogurt and mix well.
  • Add the fried eggplant and peanuts. Mix well.


  • Serve with fresh roti / chapathi!
  • Enjoy 🙂




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