This is a great tasting and spicy eggplant curry. You can peel the eggplant or use it with the skin on. Serve this garnished with chopped coriander and a raita on the side.
I used Garam Marsala not curry powder I also used long thin eggplants Added 1/2 a cup extra yoghurt and 2 chilies Tasted divine Tasted authentic Or so my nepalese husband thought😁 - 02 Nov 2017
I totally love this, super yummy it's hard to think it's good for you - 15 Jul 2013
I thought the yoghurt made the texture a bit strange, but very healthy. Coconut milk/cream could be an option, but not as healthy. - 08 Sep 2009