There are some dishes that go far beyond flavor- they live on, wrapped in the memory of a moment, and the scent of spices curling through the air. This Spiced Eggplant with Coconut & Peanuts curry is one of those. When I was pregnant with my first child in London, space was tight so we ended up having two baby showers to fit everyone in. Both gatherings were full of anticipation, overeating, conversation, and incredible food, but one dish stood out above all – it was a dry-style eggplant curry made by a local very well known Bengali home cook. Her version was heady with garlic, gently sweet from coconut, spicy in the best way, and so unforgettable that even 26 years later, I can still taste it. This recipe is my homage to that memory. It’s not just about the eggplant- it’s about that precious moment looking back, and the way food can etch itself into the soul. Spiced, savory, slightly sweet, and full of depth, this curry is a celebration of flavor and feeling. What sets this dish apart is its dry curry style- known as sukhi sabzi in broader Indian cooking where the spices cling to the eggplant instead of being in a sauce. This intensifies both texture and flavor, creating something deeply satisfying. Finished with the crunch of roasted peanuts – it is bold, flavorful, and full of character- just like the memories it comes from. This curry works best when paired with something simple to let its bold, nuanced flavors take center stage. I love serving this with steamed basmati rice or soft, warm rotis. A dollop of thick yogurt on the side makes for a cooling contrast, especially if you’ve leaned into the spicy heat of the chilies. It also makes a stunning addition to a larger thali-style meal, nestled alongside lentils, pickles, and a crisp cucumber and onion salad @sarchakra
PREP TIME:10 mins
COOK TIME: 20 mins
SERVES: 4
Ingredients
- Eggplant 1, medium cubed
- Oil 4 tbsp
- Fennel seeds 2 tsp, crushed
- Black mustard seeds 1 tsp crushed
- Coriander seeds 2 tbsp, dry roasted and coarsely crushed
- Turmeric powder 2 tsp
- Salt, to taste
- Red chili flakes 2 tsp
- Garlic 2 tbsp, minced
- Ginger 1 tbsp, minced
- Tomato 1 large, chopped
- Coconut powder 4 tbsp
- Tamarind paste 1 tsp
- Sugar 2 tsp
- Roasted peanuts 2 tbsp, crushed
Method
- Heat the oil in a heavy-bottomed pan over high heat.
- Add the cubed eggplant and sauté until golden and lightly crisped on the edges.
- Stir in the garlic and ginger, and cook for a few seconds until the raw aroma disappears.
- Add the turmeric, salt, coriander, mustard seeds, fennel seeds, and red chili flakes. Mix well to coat the eggplant in the spices.
- Add the chopped tomato and continue cooking on high heat until the tomato breaks down slightly.
- Stir in the coconut powder, tamarind paste and sugar, then add ½ cup of water. Mix well.
- Cover the pan and cook for 5–6 minutes on medium heat, until the mixture softens and the flavors meld.
- Add the crushed roasted peanuts, turn off the heat, and cover the pan. Let it sit for 5 minutes to allow the flavors to settle.
- Give it a final stir and serve warm—this pairs beautifully with rice or roti.
Notes
If you’re entertaining, you can use this dish as part of a small plates spread—it’s just as delicious at room temperature, making it a perfect make-ahead dish.
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