Recipe: Eggplant Curry in honor of Ben Starr


1 medium sized eggplant( I used 1/2 a large eggplant)

1 onion

2 tbsp tomato paste

1 tsp curry powder

1 tsp cumin powder

1 tsp coriander powder

1/2 green chillies

1 tsp dried fenugreek leaves

1 inch piece of fresh ginger(else 1 tsp ginger powder)

2/3 cloves of garlic

Baking pan

Canola Oil


1) Rub the eggplant with oil  and spices on all sides and place it in the oven in a baking pan at 400 degrees for 15- 20 minutes.

2) Crush fresh ginger and garlic in mortar and pestle.

3)Heat a pan with oil. Add cumin, crushed ginger garlic, curry powder, cumin and coriander powder.

4) Add chopped onions and cayenne powder/ green chillies whatever is available.

5) Add tomato paste and mix.

6) Take eggplant out of the oven and now you can easily peel the skin

7) Using a hand blender or fork, mash the pulp of the eggplant and transfer it to the pan.

8) Mix well, plate and enjoy on crackers! with any kind of bread, or pita or on a sandwich:)

5 Responses to “Recipe: Eggplant Curry in honor of Ben Starr”
  1. Tim says:

    I feel like making a curry soon, and not out of the box. This sounds delicious!

  2. Tim says:

    And tonight, I will attempt to make it. I’ll get back to you with the results. I only found fenugreek seed, not leaves, so I have omitted them for the time being, even though they smell like they’d add a little bit of dimension to the flavor. I do hope it will work out.

    • Currylicious says:

      I am so excited. Yea, as for the fenugreek seeds, it gives a bitter taste but has a distinct flavor and is very different from the flavor of their leaves. So even if use the seeds it would be best to use as little as possible just to add the flavor and to prevent bitterness!
      I hope you enjoy making the dish and do let me know how it came out? Good luck!

      • Tim says:

        Turned out delicious! I used two small green chilies, omitting the fenugreek, although next time I’ll probably use it if I can find the leaves. I used a smaller ‘graffiti’ eggplant, and would have benefitted from letting it roast about ten to 15 minutes longer. As it was, I diced the semisoft pieces and mashed it into the pan, but the flavors definitely came together. There was heat and flavor, but I may finish it with a bit of lime to make the flavors themselves more balanced. It’s a recipe that I will definitely try again. Success!

      • Currylicious says:

        Thanks much Tim!!!!! Am so excited that it turned out well:)

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