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    You are in: Home / Recipes / Eggplant Curry (Indian) Recipe
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    Eggplant Curry (Indian)

    Eggplant Curry (Indian). Photo by Muffin Goddess

    1/3 Photos of Eggplant Curry (Indian)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Mia in Germany's Note:

    My favorite eggplant curry. A friend's Indian husband assured me it's authentic Indian cooking.

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    Ingredients:

    Serves: 2

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Slice eggplant lenghthwise about 3/4 inch thick. Sprinkle slices with salt and set aside.
    2. 2
      Finely mince garlic and ginger, sprinkle with little salt, mince some more until nearly mashed.
    3. 3
      Slice onions thinly.
    4. 4
      Seed and finely chop red and green chili peppers.
    5. 5
      In a deep skillet, heat ghee and fry sliced onions until soft and lightly browned.
    6. 6
      Meanwhile, pat eggplant slices dry and cube them.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Serve with rice, roti, dal or meat curry!

    Ratings & Reviews:

    • on August 20, 2012

      55

      Quite good, thanks, Mia! Made as directed. I gave some to my neighbor, a vegetarian, and she loved it, too! Served over brown rice. For WT8

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    • on August 24, 2012

      55

      Very tasty, although mine was pretty spicy because I forgot to seed the chiles before chopping them. I ate this with some naan (wanted rice, but didn't have enough time). I really enjoyed this, though. Thanks for posting! Made for The Honeys for ZWT8

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2012

      55

      1st of my eggplant dishes that are going in freezer. a friend gave me 30 eggplant ! this is a mild good tasting curry ,if you are used to spice bump this up . i liked it very much used coconut milk from walmart . so im not getting a strong taste like i might have from canned milk ( i believe they wave coconut over top of box lol) i used a little more milk because my pan was large another good one sweetie zaar world tour 8

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Eggplant Curry (Indian)

    Serving Size: 1 (559 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 724.2
     
    Calories from Fat 291
    40%
    Total Fat 32.3 g
    49%
    Saturated Fat 27.0 g
    135%
    Cholesterol 16.3 mg
    5%
    Sodium 132.0 mg
    5%
    Total Carbohydrate 109.7 g
    36%
    Dietary Fiber 13.2 g
    52%
    Sugars 89.0 g
    356%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    ginger

    curry leaves

    puree

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