South Indian Roasted Eggplant Curry (Brinjal Curry)

Add the diced red onion and cook for about 5 minutes, stirring occasionally, until the onions are golden brown.

Stir in the passata (or tomato pulp) and cook for 1 minute. Add the minced garlic and ginger, continuing to cook for another 2 minutes.

Add the coriander powder, cumin powder, cardamom, ground cloves, chilli powder, black pepper, and salt. Cook for 3 minutes to form a thick spice paste. If the spices start to stick or burn, add a small splash of water to loosen the mixture.

Pour in the water and add the roasted eggplant batons. Stir very gently to avoid breaking the eggplant. Partially cover the pot, reduce the heat to low, and simmer for 30 minutes. Add a little more water if the curry looks too dry.

Stir in the coconut milk and let it heat through. Taste the curry and add more salt if desired. The final result should be a thick, juicy, and strongly flavored gravy with eggplant that is partially intact but soft.

Serve hot with basmati rice, a dollop of yogurt, fresh coriander leaves, and flatbread.