South Indian Eggplant Curry
Roasted eggplant simmers in a deeply spiced curry with mustard seeds, curry leaves, ginger and coconut milk. Serve with basmati rice.
By Cookin' Kitchen
- Total: 1 hour 15 minutes
- Servings: 4 servings
Recipe
South Indian Eggplant Curry
Roasted eggplant simmers in a deeply spiced curry with mustard seeds, curry leaves, ginger and coconut milk. Serve with basmati rice.
Cookin' · https://cookin.club/recipes/south-indian-eggplant-curry
- Prep
- 15 minutes
- Cook
- 1 hour
- Total
- 1 hour 15 minutes
- Servings
- 4
Ingredients
For 4 servings
Roasted eggplant
Curry
Curry spices
To serve
Equipment
- Oven
- Baking tray
- Large bowl
- Large pot
Instructions
Roasted eggplant
Step 1: Preheat the oven to 240°C / 450°F (220°C fan). Line a tray with parchment or baking paper.
Step 2: Cut the eggplant into 2 cm / 4/5-inch slices, then cut the slices into 2 cm / 4/5-inch batons.
Step 3: Put the eggplant in a large bowl and toss it with the oil, salt and pepper.
Step 4: Spread the eggplant on the tray and roast for 20 minutes. Turn the pieces and roast for a further 10 minutes, until the edges are caramelized and the inside is soft. The pieces should not be shriveled. Use in the curry.
Curry
Step 5: Heat the oil in a large pot over medium heat. Add the mustard seeds and let them sizzle for 15 seconds.
Step 6: Add the curry leaves, stir, and let them sizzle for 15 seconds. The seeds might pop.
Step 7: Add the onion and cook for 5 minutes, until golden brown.
Step 8: Add the tomato and cook for 1 minute, stirring.
Step 9: Add the garlic and ginger and cook for 2 minutes.
Step 10: Add the curry spices and salt. Cook for another 3 minutes, until they form a thick paste. The paste may stick to the bottom of the pot, so do not let it burn. If it starts to burn, take the pot off the heat and quickly add a splash of water to loosen it.
Step 11: Stir in the water, then add the roasted eggplant.
Step 12: Stir gently, partially cover the pot, reduce the heat to low and simmer for 30 minutes. Stir carefully once or twice so the eggplant does not break up completely. Add more water if the curry dries out.
Step 13: Stir in the coconut milk. Taste and add more salt if needed.
Step 14: The finished curry should be very thick, juicy and strongly flavored, with the eggplant partly intact and partly collapsed.
Step 15: Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you like.
Notes
Substitutions
For black mustard seeds, use brown or yellow mustard seeds. You can also use 1/2 teaspoon mustard powder or garam masala, adding it with the other spices. For fresh curry leaves, use 10 dried leaves or 1 teaspoon garam masala, added with the spices. Passata, tomato pulp, crushed canned tomato or tomato paste can be used. Full-fat coconut milk can be replaced with cream.
To cook the eggplant without roasting, pan-fry it in a little oil over medium-high heat, turning to brown all sides. It can still be a little raw inside when browned; it will finish cooking in the sauce.
Storage
Refrigerate leftovers for up to 5 days. Stir carefully when reheating so the eggplant does not break down completely.
Nutrition per serving
- Calories
- 250 kcal
- Fat
- 21 g
- Saturated fat
- 16 g
- Carbohydrates
- 18 g
- Sugar
- 8 g
- Fiber
- 7 g
- Protein
- 3 g
- Sodium
- 1,051 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Roasted eggplant absorbs the bold flavors of mustard seeds, curry leaves, ginger and spices as it simmers into a thick, juicy curry. Serve it with basmati rice and, if you like, yogurt and fresh coriander.
Small to medium eggplants are a good choice for pieces that hold together as they simmer. Black mustard seeds and fresh curry leaves give the curry its distinctive flavor.
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