Aubergine and cherry tomato curry (Ringra tametar nu shaak) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 57) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aunty Harsha's naan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JanetNL on December 29, 2025

    This is my go-to eggplant curry. Simple and delicious.I make a big batch, freeze it in cubes and vacuum pack it. When I want to make another Indian meal, it's ready.

  • shelbstirr on October 04, 2025

    Really delicious. I’m trying to eat more protein so I added a pound of chicken at the same time as the eggplant.

  • CharlottePea on September 27, 2025

    I agree that this is very tasty - more so than it looked. I actually made the Lake Palace Hotel curry mentioned by the first reviewer at the same time (curiosity and a lot of aubergines fuelled that decision). I found them to be equally tasty and would make both again. I served them with some home made chapatis and the yogurt and it was a lovely meal. Even my hubby, who doesn't like aubergine much, said that he has to admit it makes a tasty dish. Oh and I did it in my pressure cooker too, following the advice of the previous review. I didn't alter the water though and it turned out just fine.

  • alinutzamica on August 28, 2025

    So good! I made it in instant pot. I added a 100 ml of water instead of 140 ml. I also added cooked beans. I cooked the dish on high pressure for 5 mins, natural release. I served it with lime juice and coriander.

  • Meags on September 04, 2023

    Fantastic! I added more cherry tomatoes. I'd go with 12-16 oz instead of 10-11oz. I used one small Italian eggplant and that was plenty. Served over rice, but I think it would be okay without rice too. I just happened to have some leftover. I cut the salt to 1 t. I topped mine with cilantro. Will definitely make again! (Added: made again but with mushrooms instead of eggplant - even better! I used garden Sungolds - perfection!)

  • SKidd on July 12, 2023

    Have made this a couple of times, fast and good. This time I used half summer squash as I only had a small eggplant, and added chickpeas. Would be fine with regular tomatoes too.

  • Margret on January 08, 2023

    It‘s very Taste, we like it very much. I make it often, also with other spices.

  • Melanie on June 22, 2020

    I really enjoyed this curry, but it wasn’t a hit with the rest of the family (non eggplant fans).

  • Rutabaga on October 05, 2019

    This was quite rich in flavor, even though I left out the onion to accommodate a friend who doesn't like onions. I used smaller Japanese eggplants, and it basically cooked down to mush, but was quite delicious spread on a chapati, especially with the yogurt to balance it. It was too spicy for the kids, however. I served it with the garlic prawn recipe from the same book, which was a good pairing. Indian tacos, as my friend called them!

  • hsteel on March 08, 2017

    I really liked this curry. It reminded me of an Indian ratatouille. Easy to pull together. Definitely will make again.

  • Smokeydoke on January 18, 2017

    My first Indian curry! The recipe made good use of my leftover aubergine, onions and tomatoes. I'm not a fan of cumin or turmeric, which plays a huge role here, so I can't say I'll make this dish again. But I love the idea of reducing the aubergine, onions and tomatoes till it's almost a stew.

  • Frogcake on November 19, 2016

    Quite a delicious vegetarian curry that comes together in a pinch. Great way to use all those scraps in your vegetable bin. I also add cubed tofu or chick peas and sometimes spinach.

  • pistachiopeas on October 20, 2016

    We loved this.

  • lilham on April 27, 2016

    Another lovely curry. I served it with turmeric fish from Bill Granger's Everyday Asian and rice.

  • Tealismyname on March 08, 2016

    I enjoyed it but found it a bit too heavy on the coriander.

  • joneshayley on May 03, 2015

    Lovely curry- fast, flavourful and easy.

  • Pigeoncottagekitchen on March 20, 2015

    This is nice but the best Aubergine curry is the Lake Palace Hotel recipe in the first Madhur Jaffrey' book.

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