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Aubergine and Egg Curry by Shams Razzak


4 small aubergines cut in quarters

2 boiled eggs cut in half (optional)

2 onions finely chopped

1tblsp garlic paste

1tsp ground cumin

1tsp cumin seeds

1tsp turmeric (half for coating aubergine)

1 tsp Kashmiri chilli powder (deghie mirch)

1tsp Kashmiri bassar

Handful of chopped fresh coriander

3tblsp oil

1 tsp Salt or to taste

500ml boiled water


In a bowl/plate, coat the aubergine slices in 1/2 tsp turmeric, 1/2 tsp salt and 1 tblsp oil.

In a pan, heat up 2 tblsp oil on medium heat and fry the aubergines until they are lightly browned on all sides (see pic). Take them off and put aside, save the remaining oil which you’ll use to cook the curry.

In the same pan, add cumin seeds and fry for 20seconds, add onions and continue frying until translucent. Add garlic paste and salt, keep stirring, add a splash of water to prevent catching on the base, once onions have lightly browned, add all the spices and cook on gentle heat, adding a little water every now and then, until the spices and oil have separated. At this point, the spices would have released their lovely aroma.

add 500ml boiling water, give it a good stir and cook on medium heat until oil rises to the top, this might take up to 30 mins. Check for seasoning, add more water if required, the broth should be thin but well seasoned. Add the aubergines and bring to boil, garnish with fresh coriander and eggs, and serve with boiled rice. Enjoy!q


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