Eggplant Masala- “Sindhi Style”

DSC_6752Eggplant Masala- Serves 4

Sunday is our day for comfort food in my home. More often than not, I cook my family’s favorite lentil, rice and “Gobi-kheema” (minced cauliflower). Since I am so crazy about eggplant (!), I decided to use it in place of the cauliflower. Chop finely and cook with onions, tomatoes and a couple of Indian spices. It’s a no fuss dish that few can resist.


  • 1 meduim sized eggplant, chopped into small pieces
  • 2 small onions, chopped fine
  • 2 tomatoes, chopped fine
  • 1 teaspoon of tomato paste (optional, gives a nice color)
  • 2 to 3 “Thai hot” green chillies – finely chopped
  • 1 tablespoon, finely chopped fresh ginger
  • 3 tablespoons finely chopped cilantro, plus 1 teaspoon more for garnish (optional)
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric,
  • 3/4 teaspoon red chilly powder ( I use kashmiri degi mirch)
  • 1/2 teaspoon garam masala powder
  • salt to taste
  • 3 tablespoons of canola oil



Heat oil in a vessel. Add onions and fry till light brown for about 10- 12 minutes.IMG_4670

Add green chillies, and ginger and fry for a couple of seconds.IMG_4674

IMG_4676Then add the tomatoes, cilantro, cut eggplant, and spices (turmeric, red chilly, garam masala, coriander powder). Add salt to taste.

Mix well, cover and cook on medium heat  for 25 minutes. Stir occasionally and cook till done. No water to be added.

Serve hot with”chappati” or rice and lentil. Enjoy!DSC_6762

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