Bengali-Style Spiced Eggplant Curry with Coconut Milk

A fragrant, creamy curry featuring tender eggplant simmered in coconut milk and spiced with mustard seeds and cumin for authentic Bengali depth.

Cuisine: Indian

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 medium, peeled and cut into 1-inch cubes eggplant
• 1 cup coconut milk
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1-inch piece, grated ginger
• 1/2 cup tomato puree
• to taste salt
• 2 tbsp, chopped for garnish cilantro

Instructions

1. Step 1: Heat 2 tbsp mustard oil in a large pot over medium heat until shimmering. Add 1 tsp cumin seeds and 1 medium onion, finely chopped, and sauté for 3-4 minutes until translucent.
2. Step 2: Stir in 2 garlic cloves, minced, and 1-inch ginger, grated, cooking for 1 minute until fragrant.
3. Step 3: Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 cup tomato puree, cooking for 2 minutes until oil separates.
4. Step 4: Add 2 medium eggplants, peeled and cut into 1-inch cubes, and 1 cup coconut milk, stirring to combine. Bring to a gentle simmer, cover, and cook for 20 minutes until eggplants are tender.
5. Step 5: Season with salt to taste and garnish with 2 tbsp fresh cilantro before serving.