BRINJAL (EGGPLANT) CURRY
This aubergine bhaji recipe has won rave reviews from my South Indian in-laws, who have very discerning palates when it comes to authentic currys. This dish can either be used as a side dish, or as a vegetarian main dish. It's easy, delicious and a great way to introduce different veggies to your kids.
Provided by KVasanth
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
- Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
- Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
- Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
- In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
- Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
- Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.
SOUTH INDIAN EGGPLANT CURRY
Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
Provided by Mark Bittman
Categories dinner, lunch, quick, main course
Time 15m
Yield 4 or more servings
Number Of Ingredients 10
Steps:
- In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
- Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 355 milligrams, Sugar 6 grams, TransFat 0 grams
SOUTH INDIAN EGGPLANT CURRY BAKED RECIPE
This South Indian Baked Eggplant Curry is made in the oven instead of the skillet. Eggplant / aubergines and red lentils are baked in a fragrant spiced tomato coconut milk sauce. So good served over rice or as soup! It's Glutenfree, nutfree and also soyfree.
Provided by Vegan Richa
Categories Main Course
Time 1h10m
Number Of Ingredients 20
Steps:
- Bake the eggplant: To a 9x11 inch or similar sized baking dish, add the oil and add all of the spices and salt and mix well.
- If the spices are getting too clumped up, add splashes of some water or few teaspoons of water so that the mixture is like a thin spice paste.
- Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer.
- Then bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes.
- Meanwhile, make the tempering with mustard seeds and fenugreek seeds: Heat the oil in a small skillet over medium high heat. Once the oil is hot, add the mustard seeds and fenugreek seeds and cook until the seeds start to pop or change color. Then add the curry leaves and immediately take off heat. Be careful while adding the curry leaves because they will pop and splash a little bit. Keep this tempering aside.
- Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering and mix lightly.
- Then return the dish to the oven. Cover with a parchment and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.
- If the sauce has thickened too much, you can gradually add in about 1/2 cup of warm non-dairy milk and mix in. Taste and adjust salt and flavor. Add more salt, spices if needed then mix in.
- Remove the dish from the oven and let it sit for a few minutes. Then garnish with cilantro the lemon juice and serve with rice or flatbread or dosa, or serve with garlic bread as bowl of soup.
- To make this into a soup, you can add in a little bit more non-dairy milk while the curry is still hot so that it gets a bit soupier and then serve with garlic bread.
Nutrition Facts : Calories 217 kcal, Carbohydrate 25 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, Sodium 540 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving
SOUTH INDIAN EGGPLANT (AUBERGINE) CURRY
This is an adopted recipe that I haven't yet tried. The original chef comments: "My good friend's Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. I'm posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer)."
Provided by Ms B.
Categories Curries
Time 1h
Yield 5 serving(s)
Number Of Ingredients 22
Steps:
- In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
- Remove from pan to stop the cooking and cool.
- Put this coconut mixture in a food processor and process until it's grainy, reserve in a dish.
- Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
- In a food processor, process the peanuts until they are coarsely ground.
- Wash and stem the eggplants.
- Cut each eggplant 2/3 into the wide end up to the stem - making an "X" - leave the stem end intact.
- Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
- In a separate pan, heat the 2 tablespoons of oil to medium hot.
- Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
- In a matter of seconds they will begin to pop - add the onions and stir.
- When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
- Stir the spices into the onion then add the tomatoes.
- Stir in the tomatoes then add the coconut mixture along with the peanuts.
- Add the eggplants and 1 cup of the water.
- Stir and cook over low heat, covered for about 20 minutes.
- Add water a little at a time to maintain a nice smooth consistency.
- Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander - stir.
- Check to see that it is salted to your taste.
- Put in a serving dish and garnish with the remaining chopped coriander.
Nutrition Facts : Calories 732.3, Fat 36.8, SaturatedFat 4.9, Sodium 935, Carbohydrate 96.8, Fiber 52.2, Sugar 36.5, Protein 24.3
SOUTH INDIAN EGGPLANT CURRY
Adapted from Roopa Kalyanaraman. If you are an eggplant fan, this will really turn you on. If you're not, this will make you one. Cooked completely in the microwave, you can have this dish on the table in 15 minutes! Served with steamed rice, it's a great vegetarian meal.
Provided by evelynathens
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high in microwave for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
- Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
Nutrition Facts : Calories 84.1, Fat 8, SaturatedFat 1.3, Sodium 583.5, Carbohydrate 3, Fiber 0.7, Sugar 1, Protein 0.6
SOUTH INDIAN EGGPLANT CURRY
Make and share this South Indian Eggplant Curry recipe from Food.com.
Provided by gailanng
Categories Indian
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a small glass bowl, mix together oil, chickpea flour, turmeric and asafetida. In the microwave on high-power cook for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
- Rinse and dry eggplant, trim off ends then cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes; then put eggplant into a microwave-safe dish. Partially cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
- Note: * Can use frozen shredded coconut, which is available at Indian grocery stores. If you can't find this, you can use sweetened shredded coconut - soak it in hot water for a few minutes (to remove the excess sugar) then drain well.
Nutrition Facts : Calories 227.6, Fat 16.5, SaturatedFat 2.7, Sodium 1172.2, Carbohydrate 20.2, Fiber 10.3, Sugar 8.4, Protein 3.7
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