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

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    evelyn/athens's Note:

    Adapted from Roopa Kalyanaraman. If you are an eggplant fan, this will really turn you on. If you’re not, this will make you one. Cooked completely in the microwave, you can have this dish on the table in 15 minutes! Served with steamed rice, it's a great vegetarian meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high in microwave 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.
    2. 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.

    Ratings & Reviews:

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    Nutritional Facts for South Indian Eggplant Curry

    Serving Size: 1 (14 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 84.0
     
    Calories from Fat 72
    85%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 583.5 mg
    24%
    Total Carbohydrate 2.9 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.0 g
    4%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    asafetida powder

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