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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 18, 2011

      This is one of the nicest vegetarian curries I have ever had (and I have tried quite a few). It had a beautiful nutty coconut flavor. I didn't want to go to an indian store and buy special ingredients, so I roasted my own chickpeas for the roasted channa dal. I opened up a can of chickpeas and roasted a few on a tray in the oven, until they were hard and a bit brown, and I ground them in the spice grinder. I added the leftover chickpeas into the curry when I added the eggplants and they added a really nice texture and flavor to the curry (so I will keep adding them in the future when I make this curry again). I also just roasted store bought dessicated coconut in a fry pan and ground it in my spice grinder, I think it worked well and it didn't add any significant sweetness to the dish (and it smelt beautiful while I was roasting it in the fry pan). All the other ingredients such as the poppy seeds and sesame seeds, I could just find in my local supermarket. I am adding this recipe to my regular meal rotation.

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    • on May 21, 2011

      This is a very good recipe. Basically, it is the coconut powder that makes this outstanding. I made a lot of changes: substitued eggplants with okra (bhindi), and added a lot of potatoes as well. Added lots of freshly squeezed lemon juice, and increased the amount of freshly-chopped coriander (dhania). When it was all done, I felt some more coconut milk was still needed, so added a few tablespoons of that. Salted to taste with sea salt. Next time I would decrease the amount of coriander and cumin powder, especially if your garam masala mix already contains those two powders (has anyone else noticed that the coriander & cumin powder adds too much of a hard/harsh edge to the taste--like it's almost bitter?). Overall, this dish turned out brilliantly: tangy, spicy, and with a heavenly, subtle taste of coconut.

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    • on March 11, 2010

      Best Eggplant Curry I've ever tried!! Thanks for sharing!

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    • on July 10, 2008

      This is an excellent version of baingan bharta! I knew from the moment I was toasting the spices that the smell alone would drive me crazy! The toasting coconut powder was unbelievable! WARNING!!! I do want to mention to others that the coconut powder is not sweetened like Angel flake for baking!!! I keep a stock of the coconut powder on hand for using in low carb and diabetic recipes but having it in Indian cuisine is really nice! Overall it was wonderful wonderful! And will be my newest favorite baingan bharta recipe. Thanks for sharing!!! ~Sue

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    • on October 15, 2007

      Absolutely delightful recipe!!!!!! My DH(who hates eggplants!)was literally licking his fingers at d end of our meal... I used one gigantic eggplant-cut up into thin strips.... Ran out of peanuts ,so I found the suggestion of substituting it with quarter cup peanut butter really helpful...and I did omit the roated channa dal too!Again,I too added 2cups of water to get a smooth creamy consistency and found 1tsp of salt to be sufficient. The recipe sounds a little long n tiring...but it turned out to be simple n ofcourse was a real treat too!!thnx for sharing this amazing recipe:-)

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    • on February 24, 2006

      My husband, who is from hyderabad, loved this! It was very tasty and smelled wonderful while it was cooking. This is a very fragrent dish without being too spicy.I didn't have time to go to my local Indian store to pick up the small eggplants and roasted Channa Dal. So I used 1 large eggplant cut into 2-3 inch chunks and I omitted the roasted Dal. Other then that I followed the directions. It was perfect! Thanks for posting such a wonderful recipe!

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    • on April 20, 2005

      This is fabulous, worth more than 5 stars, and is South Indian cooking at its best!! I made some slight changes...first, I didn't have roasted peanuts, so I substituted with 1/4 cup crunchy peanut butter. I didn't have fresh tomatoes, so I used 2 cans of tomatoes, drained and chopped. I couldn't obtain egg-sized eggplant, so I used a lovely, large, fat, bulbous eggplant and diced it into 1 inch cubes. I consider that these changes would have had little impact on the flavor of the finished dish. The recipe doesn't specify when to add the peanuts, so I tossed them (well, actually, the peanut butter) in with the coconut mixture. I added close to 2 cups of water rather than the 1 1/2 cups specified. I don't add much salt to my food, so I found a good pinch sufficed. I can't wait to try your South Indian Coconut Chutney and your Dover Sole Fillets with Peanut Chutney. Can you re-visit your South Indian food phase and post more recipes along these lines?? Please?

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    Nutritional Facts for South Indian Eggplant (Aubergine) Curry

    Serving Size: 1 (1564 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 732.3
    Calories from Fat 331
    Total Fat 36.8 g
    Saturated Fat 4.9 g
    Cholesterol 0.0 mg
    Sodium 934.9 mg
    Total Carbohydrate 96.7 g
    Dietary Fiber 52.1 g
    Sugars 36.5 g
    Protein 24.3 g

    The following items or measurements are not included:

    dry coconut powder

    ginger-garlic paste

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