Monday, June 9, 2014

Mustard Eggplant Curry Recipe!!

Monday as usual is a lazy day for me and therefore here I have another basics from Nepali Cuisine. Back home my mother used to make Eggplant Curry often and in this post, I am trying to recreate the way my mother used to make Mustard Eggplant Curry. I have made this dish couple of time before and the outcome is pretty good :) Here you go everyone, below is the recipe of my favorite way to treat Eggplant:
Favorite :x

Prep time: 5min(s) Cook time:15min(s) Total time: 20min(s) 

Things you will need:
  • Eggplant (1.5 lbs, thickly sliced)
  • Onion (1 large, finely sliced)
  • Serrano Pepper/Green Chilies (2-3, finely chopped)
  • Raw Black Mustard Powder (2 table spoons)
  • Tomato (2-3, medium sized, finely chopped)
  • Cumin-Coriander Powder (1 table spoons)
  • Turmeric Powder (1/2 tea spoon)
  • Salt (according to taste)
  • Ginger-Garlic Paste (1 table spoon)
  • Ginger (2 table spoons, thinly sliced)
  • Cumin seeds (1 tea spoon)
  • Black Mustard seeds (1 tea spoon)
  • Fenugreek Seeds (1 tea spoon)
  • Lime Juice (2 table spoons)
  • Oil (4 table spoons)
  1. Heat oil and add fenugreek, cumin, and mustard seeds. Fry until brownish black.
  2. Add onion and sliced ginger. Fry until slightly golden brown.
  3. Add eggplant, salt and turmeric powder. Stir cover and cook on a small to medium heat for 5 minutes.
  4. Add tomatoes, Serrano pepper, ginger-garlic paste, mustard powder, lime juice and cumin-coriander powder.
  5. Stir (gently stir as eggplant break easily once cooked), cover and cook for another 8-10 minutes. Stir periodically. Heat should be in medium.
  6.  Done!! Easy as that. Enjoy with rice :) 


  1. The mustard powder I used made it quite bitter!! Can I ask you what brand you used? Black or yellow mustard? Thanks.

    1. Hello, I use fresh black mustard and make powder out of it myself. You can always lower the quantity if you do not like the bitter taste :)