Tasty & Comforting: Eggplant Curry with Indian Pantry’s Malvani Masala
Serving
Cooking Time
Difficulty
- 3Small eggplants
- 2 tbspIndian Pantry’s Malvani Masala
- 1Onion
- 1Tomato
- 2 tbspOil
- 1/2 tbspSalt
- 1/2 cupCoconut milk
- 1/2 cupWater
- 1/2 tbspFresh cilantro
- 1Prepare the Eggplants
Wash and cut the eggplants into medium chunks. If you like, soak them in salted water for a few minutes to keep them from turning dark.
- 2Start the Curry Base
Heat one tablespoon of oil in a pan. Add the chopped onion and cook till it turns golden and soft. Then add the tomato and cook till it becomes mushy and blends with the onion.
- 3Add the Malvani Masala
Now add two tablespoons of Indian Pantry’s Malvani Masala. Stir for a minute so the spices come alive and fill your kitchen with a warm, coastal aroma.
- 4Add the Eggplant
Add the chopped eggplants, coconut milk, water, and salt. Mix everything gently so the masala coats the eggplants well.
- 5Simmer and Serve
Cover the pan and cook on low heat for about 10–12 minutes, stirring once or twice. When the eggplants are soft and the sauce turns thick and rich, turn off the heat. Garnish with fresh cilantro and serve hot with steamed rice, roti, or pav.
Extra Tips
- Add a boiled potato if you want a thicker, heartier curry.
- For a smoky touch, roast the eggplant before adding it to the masala.
- Leftovers taste even better the next day!
Why This Recipe Feels So Special
This curry brings the taste of the Malvan coast right to your plate — full of warmth, spice, and gentle sweetness. The Indian Pantry’s Malvani Masala makes it so easy to cook something authentic without spending hours in the kitchen.
Every bite is cozy, flavorful, and comforting. It’s a simple meal that feels special every single time.
