South Indian Eggplant Curry
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons canola oil
- 1tablespoon chickpea flour
- ¼teaspoon turmeric powder
- Dash of asafetida
- 3tablespoons unsweetened shredded coconut
- 1tablespoon grated ginger
- 1teaspoon salt, plus more to taste
- 2teaspoons tamarind paste
- 1large or 2 medium eggplant
- Chopped fresh cilantro leaves for garnish
Nutritional analysis per serving (4 servings)
134 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 2 grams protein; 358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
For those who say that this does not taste like curry... it isn't one. Many south Indians use the word kari (sounds exactly like curry) for dry vegetable dishes that are sauteed (pan-fried) with spices to achieve a crunchy coating or crust that resembles a kari, the Tamil word for coal. The above recipe could be improved if you microwave the spiced eggplants to soften first (use more liquid) and then finishing in a saute pan in a little hot oil with popped mustard seeds.
This was delicious and easy, but did not look like the photo - not as dark and caramelized even with an extra two minutes in the microwave. I might run this under the broiler for a minute.
Also called "devil's dung" and "food of the gods"--go figure.
The word is derived from the Latin for "fetid." The good news is that it releases a leek- or garlic-like flavor when cooked. One is advised not to consume it if one is pregnant or to feed it to infants.
You can order it from Amazon. A product of India, also known as hing, it comes from the resin of fennel plants and is also sold by Kalustyan's. A "sprinkle" here can be magical.
I made this a while back and found it delicious!! We make a lot of curries but I’d never tried this sort before. I found it very easy and quick - added more coconut than called for because c’mon it tastes so good!
The chickpea - coconut spice mixture is absolutely divine. I doubled the mixture and still didn't have enough to cover the eggplant. I would triple or quadruple the mixture as it's kinda the best part. No microwave over here so I warmed the mixture on the stovetop then threw everything into the oven @350 until the eggplant was soft.
Delicious, followed suggestions to add some sautéed onion and garlic. Added post-microwaved eggplant to fry a bit with the onion/garlic, finished with diced fresh tomatoes. Enjoyed with naan. Will make again. That being said… did anyone else find the scoring/filling with spice paste to be fiddly and perhaps unnecessary?
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