Eggplant Curry (Indian)

Name: Eggplant Curry (Indian)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 medium eggplant; 2 small onions; 2 garlic cloves; 1 inch ginger; 1 red chili pepper; 1 green chili pepper; 1 tbsp ground coriander; 1 tsp brown mustard seeds; 1 tsp cumin seed; 4 curry leaves; 1 tbsp ghee; 1 tsp tamarind puree; 1 tbsp tomato paste; 1 cup coconut milk; salt

A South Asian curry of aubergine, coriander and coconut milk, seasoned with curry leaves and ginger and simmered on the stove. It comes to the table with rice, roti, dal or meat curry.

35 min · Serves 2 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Slice eggplant lenghthwise about 3/4 inch thick. Sprinkle slices with salt and set aside. Finely mince garlic and ginger, sprinkle with little salt, mince some more until nearly mashed.
2
Slice onions thinly. Seed and finely chop red and green chili peppers. In a deep skillet, heat ghee and fry sliced onions until soft and lightly browned.
3
Meanwhile, pat eggplant slices dry and cube them. Add red and green chili peppers, minced garlic and ginger, curry leaves, mustard seeds, cumin seeds and ground coriander to the onions, fry, stirring, until fragrant, then add tomato paste and tamarind puree, stir and add eggplant cubes.
4
Fry one more minute, then add coconut milk, bring to a gentle boil, cover and let simmer for about 20 minutes or until eggplant is soft.
20 min
5
Serve with rice, roti, dal or meat curry!