Roasted Eggplant Kofta Curry

Roasted Eggplant Kofta Curry

Prep Time

10 mins

Cook Time

45 mins


For eggplant kofta:

  • 2 medium eggplants
  • 2 large cloves of garlic
  • 3/4 cup gram flour/chickpea flour
  • 1 small onion chopped
  • 2 green chillies chopped
  • 1/4 cup coriander leaves chopped
  • Salt as per taste
  • Oil for deep frying

For the curry:

  • 2 bay leaves
  • 1-2 dried red chilli
  • 1 tsp cumin seeds
  • 1 inch Rajah Cinnamon/Cassia
  • 2 Rajah Green Cardamoms
  • 2-3 Rajah Cloves
  • 1 large onion chopped
  • 2 tsp ginger-garlic paste
  • 1 large tomato chopped
  • 1 tsp Rajah Chilli Powder
  • 1/2 tsp Rajah Turmeric Powder
  • 1 tsp Rajah Cumin Powder
  • 1/2 tsp Rajah Coriander Powder
  • 12-15 cashew nuts (soaked in water for 10 minutes and then made into a smooth paste)
  • 1/2 tsp Rajah Garam Masala Powder
  • Salt as per taste
  • 2 tbsp veg/sunflower oil
  • Handful coriander leaves chopped


  1. To make the koftas:
  2. First, score the eggplant with a knife and rub some oil and salt on to it. Then put the eggplant on a medium-low open flame on a gas burner. Cover the stove base with some aluminium foil to catch the drippings from the eggplant.
  3. Roast the eggplant in the oven: First, wash and dry the eggplant. Then pierce the eggplant all over with a knife or fork. Grill the eggplant turning every 5 mins until it is soft and tender.
  4. Roast the eggplants for 20 - 25 minutes or until cooked through and soft. Prick it with a knife to check the doneness. The skin will be completely charred but it adds a lovely smoky flavour to the dish. Take it off the heat and let it cool slightly.
  5. Remove the charred skin off the eggplants and scoop out the velvety flesh of the eggplant and mash it lightly with a fork.
  6. Now add onion, green chiles, coriander leaves, salt, gram flour/chickpea flour and rice flour to the roasted eggplant. Mix everything very well with your fingers. It will be a thick batter.
  7. Heat enough oil on medium heat to deep fry the koftas. When hot, drop a small ball of batter in the oil. Fry a few at a time do not overcrowd. Keep frying till the koftas turn golden brown on all sides. Remove the koftas with a slotted spoon and keep them on a kitchen towel.
  8. To make the kofta curry:
  9. Heat oil in a large pan. when hot temper it with bay leaves, cumin seeds, cardamoms, cinnamon and cloves and sauté.
  10. When the seeds crackle, add the chopped onion and sauté for 4-5 minutes until soft and translucent.
  11. Then add the ginger garlic paste and sauté until the raw smell disappears.
  12. Next, stir in the chopped tomato and sauté on medium heat until soft and mushy.
  13. Add the Rajah Masalas along with salt and 2 tbsp water and sauté for 1-2 minutes on medium-low heat.
  14. Now add the cashew nut paste along with 1 1/2 cup of water and bring it to a boil. Lower the heat and cover and cook for 4-5 minutes.
  15. Finally, drop in the roasted eggplant koftas in the gravy along with 1/2 tsp Rajah Garam Masala and mix. cook for 2-3 minutes.
  16. Sprinkle with some coriander leaves and take it off the heat.
  17. Serve it hot with rotis or rice.