Baby Indian eggplants are washed and sliced. Fresh or frozen coconut is ground into paste along with cashews and spices. The eggplants are cooked in freshly ground coconut mixture till soft. Garnish with chopped cilantro and serve eggplant coconut curry with steamed rice or with roti.
Makes: around 4 Servings of Eggplant Coconut Curry.
Baby Indian Eggplant 4 – 5
Coconut 1/2 Cup
Tamarind 2 inch Piece
Green Chiles 2 – 3
Cilantro few Sprigs
Red Chili Powder 1/4 tsp
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and finely chop the cilantro leaves.
Remove stems, wash and roughly chop the green chiles.
Wash, remove stems and halve or quarter the eggplants.
Soak tamarind in few tablespoons of water.
Roughly chop the cashews and keep aside.
Grind coconut, cashews, soaked tamarind and green chiles into smooth paste using around half a cup of water.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced eggplant and salt.
Stir for few seconds, stir in ground coconut mixture and quarter cup of water if required.
Cook covered on low flame till eggplant is soft and absorbs all the flavors.
Stir in red chili powder and adjust salt if necessary.
Garnish with chopped cilantro and serve eggplant coconut curry with steamed rice or with roti.
Notes: Make sure eggplant is cooked well.
Suggestions: Adjust spice with red chili powder or with green chiles.
Variations: A pinch of garam masala can be added just before removing the pan from heat. Kokum can be added in place of tamarind if you wish. Check other recipes with eggplant here.
Other Names: Eggplant Coconut Curry.