Egg-Eggplant Curry

    This is gravy egg-eggplant curry that tastes great with plain white rice.


    Dhaka, Bangladesh
    2 people made this


    • 4 eggs
    • 1.5 tablespoons of vegetable oil
    • 2 eggplants
    • 2-3 cardamoms
    • 2-3 cinnamon sticks
    • 1/2 cup of thinly sliced onions
    • 1/2 teaspoon of ginger paste
    • 1/2 teaspoon of red chili powder
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of garlic paste
    • Salt as needed
    • Water as needed


    1. Hard boil the eggs.
    2. Heat a pan with 1 teaspoon of oil and fry the whole hard boiled eggs. Set aside the fried eggs.
    3. Cut each eggplant in 4-6 pieces.
    4. Heat a pan with the rest of the oil. Add the cardamoms, cinnamon sticks and onion slices. Fry for just a bit and add the ginger paste, red chili powder, turmeric powder, garlic paste and salt. Also sprinkle 2 tablespoons of water and cook until the water dries up and the oil starts to simmer on top.
    5. Add the chopped eggplants and pour in 1 cup of water.
    6. When bubbles start to form, add the eggs.
    7. Cook until the water dries up to form a thick gravy. The oil should also start to simmer on top.
    8. Serve with plain white rice.

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