Eggplant Poppy Seeds Curry / Eggplant Curry / Eggplant In Poppy Seed Gravy Recipe

Eggplant Poppy Seeds Curry is a delicious tangy Indian summer curry. This recipe works fine with a little grainy poppy seed. It is a simple Andhra side dish made with roasted eggplant, cumin seed, mustard seeds and poppy seeds-khas khas. It is very tasty, quick and easy to make, requires a very few ingredients.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Yield: 2-3
  • Skill Level: Easy 


  • Eggplant/Baigan (cut in slice) – 3-4 nos.
  • Mustard Seed – 1 tbsp
  • Cumin Seed – 11 tbsp
  • Oil for frying –
  • Garlic-Ginger Paste – 1 tbsp
  • Salt as per taste –
  • Red Chili Powder – 1 tbsp
  • Turmeric Powder – 1/2 tbsp
  • Coriander Powder – 1 tbsp
  • Cumin Powder – 1 tbsp
  • Khus-Khus/poppy seeds (roasted and ground to a paste) – 3 tbsp
  • Tamarind Extract – 1/4 tbsp
  • Jaggery (gur) – 11/2 tbsp


  • Heat the oil in a pan on medium flame, add eggplant.
  • Roast it till turns little golden brown on both sides and remove, keep aside.
  • Heat the oil in a pan on medium flame, add mustard seeds, cumin seeds and allow to splutter.
  • Add ginger garlic paste and saute for 2-3 min.
  • Add salt, red chili powder, turmeric powder, coriander powder and cumin powder, mix well.
  • Add water and cook it for 4-5 min.
  • Add the roasted khus khus paste, tamarind extract and jaggery, cook for 4-5 min.
  • Add the roasted baigan and cook for 15 min or till the gravy turns thick.
  • Serve hot eggplant poppy seeds curry with rice or roti.
EGGPLANT POPPY SEEDS CURRY was last modified: March 25th, 2014 by Authentic Indian Vegetarian Recipes