South Indian Eggplant (Aubergine) Curry

South Indian Eggplant (Aubergine) Curry created by PalatablePastime

This is an adopted recipe that I haven't yet tried. The original chef comments: "My good friend’s Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. I’m posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer)."

Ready In:
1hr
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Ms B.
Contributor
@Ms B.
Contributor
"This is an adopted recipe that I haven't yet tried. The original chef comments: "My good friend’s Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. I’m posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer).""
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  1. Babydollmusic23
    I recently had this dish in Hyderabad India & it was a very creamy texture. I'm not sure if I did something wrong but it was grainy in texture, maybe the course chopped peanuts? Maybe she made it different too but do you think this would work with peanut butter to make it creamer? ??
    Replies 1
  2. Anonymous
    This was fantastic! I followed the recipe rather closely, except I added cumin to the toasted coconut mixture and to the oil, but not a 3rd time to the onions. I added some chicken slices when I added the eggplant, and some green chili, which was good. The layers of flavor were amazing! Truly!
    Reply
  3. Nadir K.
    Should I peel the skin of the eggplants for this recipe?
    Replies 2
  4. vivamexico.gabriela
    My first time cooking Indian Food!! I'm a big fan of Indian flavors and spices!! Loved this curry.. Thanks for sharing!!
    Reply
  5. Phyllis P.
    Your Auntie is a genius. This is absolutely delicious. I was careful to brown the seeds, but otherwise, I didn't adhere strictly to the order of things, and it was still amazing!
    Reply
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