South Indian Eggplant (Aubergine) Curry

photo by PalatablePastime





- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
5
ingredients
- 1⁄2 cup dry coconut powder
- 3 tablespoons white poppy seeds
- 3 tablespoons sesame seeds
- 2 tablespoons cumin seeds
- 4 tablespoons channa dal, roasted
- 1⁄2 cup roasted peanuts
- 12 small eggplants, about the size of an egg
- 1⁄4 cup oil, plus
- 2 tablespoons oil
- 1 teaspoon cumin seed
- 1 teaspoon mustard seeds
- 1 cup onion, chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder, to taste
- 2 teaspoons kosher salt
- 2 cups fresh tomatoes, peeled seeded and chopped
- 1 1⁄2 cups water
- 2 teaspoons garam masala
- 3 tablespoons fresh coriander, chopped
directions
- In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
- Remove from pan to stop the cooking and cool.
- Put this coconut mixture in a food processor and process until it’s grainy, reserve in a dish.
- Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
- In a food processor, process the peanuts until they are coarsely ground.
- Wash and stem the eggplants.
- Cut each eggplant 2/3 into the wide end up to the stem – making an “X” – leave the stem end intact.
- Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
- In a separate pan, heat the 2 tablespoons of oil to medium hot.
- Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
- In a matter of seconds they will begin to pop – add the onions and stir.
- When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
- Stir the spices into the onion then add the tomatoes.
- Stir in the tomatoes then add the coconut mixture along with the peanuts.
- Add the eggplants and 1 cup of the water.
- Stir and cook over low heat, covered for about 20 minutes.
- Add water a little at a time to maintain a nice smooth consistency.
- Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander – stir.
- Check to see that it is salted to your taste.
- Put in a serving dish and garnish with the remaining chopped coriander.
Questions & Replies

Reviews
-
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.
-
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.
see 5 more reviews
RECIPE SUBMITTED BY
Ms B.
United States