This eggplant curry is an easy-to-make tangy and spicy vegan curry recipe prepared using simple ingredients from your kitchen in less than 30 minutes. A unique South Indian village-style eggplant curry.
Also, check out healthy vegetarian Indian dinner recipes.
Gulla Kolupkari (Vankaya Curry)
This eggplant curry is prepared using small baby eggplants called Thai eggplant in English or Matti Gulla in Konkani and Mattu gulla in Kannada in Udupi Mangalore region. They taste buttery and creamy, flavorful after cooking.
If these eggplants are unavailable, you can still use green or purple ones and try this recipe. The taste and, texture, flavor will vary based on the eggplant used. Eggplant is called brinjal or baingan in India and aubergine in the British language. It is used commonly to make sambar, curry, chutney, bharta as it is low in calories and good for a weight loss diet.
The key to this eggplant curry is to cook the dish on low flame and use the right amount of tamarind. This dish is also called eggplant in spicy tamarind gravy. You can serve this eggplant curry with chapati, any Indian flatbreads, steamed rice, or Mangalorean neer dosa.
While you are here, check out easy eggplant casserole and vangi bath (eggplant rice), village-style roasted eggplant dip (chutney).
Ingredients
Eggplant: Use udupi mangalore style mattu gulla or Thai baby eggplants if possible to make this dish. If this is unavailable, you can still try this curry with any variety from your market.
Coconut oil: For a village-style traditional taste, coconut oil is preferred.
Tamarind: The base of the gravy is the tamarind water spiced with red chile powder and a pinch of jaggery or sugar to balance the flavor.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Preparation
- Add water and a ball of tamarind to a small pan and bring it to a nice boil. Once the tamarind softens, squeeze to extract the juice and discard any seeds. This might take about 5 to 8 minutes. Keep this aside.
- Cut off the stem of the eggplant and make four slits in them and wash them once. Keep this aside.
Making of spicy eggplant curry.
- Heat oil in a non-stick pan. Add mustard seeds; when they start to splutter, add the red chile powder and saute for 1 to 2 minutes till the rawness goes off.
- Add the tamarind water, eggplants, salt to taste, and sugar, and bring it to a nice boil.
- Flip the eggplants, switch the flame to low, cover with the lid, and cook it for about 10 - 15 minutes or till the eggplant is cooked and the flavors are combined.
- Serve this spicy eggplant curry with roti, chapati, steamed rice, or neer dosa, and enjoy.
Tips
- Vary the amount of red chile powder and tamarind as per your taste.
- You can substitute jaggery with sugar or brown sugar.
- If you have larger eggplants, cut them into cubes and use them in the recipe.
- Make sure you use fresh eggplants or brinjals from the market. The longer they sit, the bitter they taste.
- You can slit and add the brinjals to salted water to avoid any discoloration and from turning bitter until you are ready to use.
Recipe FAQS
Depending on the variety, size and how the eggplants are cut it will take anywhere between 10 to 20 minutes on low flame for eggplant to cook completely.
Based on the curry you are going to make, you can cut the eggplants into cubes, slices or simply make a slit.
Yes. You can make this curry in advance and store it in the refrigerator for 5 to 6 days. Reheat the kolupkari before serving.
Little green eggplant tastes the best when making a simple curry like this. But long eggplants (brinjal), Thai, Japanese, or American eggplants can also be used to make curry or gravy. The taste, texture, and cooking time will vary based on the eggplant variety used.
More Indian Curry Recipes
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Recipe card
Easy Eggplant Curry Recipe Village Style | Indian Brinjal Curry
Equipment
Ingredients
- 10 Thai eggplant Mattu gulla or baby eggplants
- 1 to 2 tablespoon Coconut oil Vegetable oil
- 1 teaspoon Mustard seeds
- 1 tablespoon Red chile powder
- Tamarind small lemon-sized ball
- 1 teaspoon Jaggery or Sugar adjust to taste
- 1 cup Water approx
- Salt to taste
- 1 tablespoon Coriander leaves or Cilantro optional
Instructions
Preparation
- Add water and a ball of tamarind to a small pan and bring it to a nice boil. Once the tamarind softens, squeeze to extract the juice and discard any seeds. This might take about 5 to 8 minutes. Keep this aside.Tamarind, 1 cup Water
- Cut off the stem of the eggplant and make four slits in them and wash them once. Keep this aside.10 Thai eggplant
Making of spicy eggplant curry.
- Heat oil in a non-stick pan. Add mustard seeds; when they start to splutter, add the red chile powder and saute for 1 to 2 minutes till the rawness goes off.1 to 2 tablespoon Coconut oil, 1 teaspoon Mustard seeds, 1 tablespoon Red chile powder
- Add the tamarind water, eggplants, salt to taste, and sugar, and bring it to a nice boil.1 teaspoon Jaggery or Sugar, Salt
- Flip the eggplants, switch the flame to low, cover with the lid, and cook it for about 10 - 15 minutes or till the eggplant is cooked and the flavors are combined.
Notes
- Vary the amount of red chile powder and tamarind as per your taste.
- You can substitute jaggery with sugar or brown sugar.
- If you have larger eggplants, cut them into cubes and use them in the recipe.
- Make sure you use fresh eggplants or brinjals from the market. The longer they sit, the bitter they taste.
- You can slit and add the brinjals to salted water to avoid any discoloration and from turning bitter until you are ready to use.
Nutrition
Note: We originally posted this recipe in Sept 2015. It has now been modified in Sep 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Sundari
Wow!! Am drooling here!! Simple superb!!
Kushi
Thank you Sundari 🙂