Eggplant Curry Recipe
Servings: 3
Ingredients
- 1 1/2 ounce tamarind pulp
- 1 lb eggplant (12 baby eggplants if you can find them)
- 4 ounce (1 c.) fresh coconut, grated
- 2 whl dry red chilies (guajillo work best)
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 4 Tbsp. oil
- 1/4 tsp mustard seeds
- 1 tsp minced garlic
- 1 tsp fresh ginger, peeled and minced
- 8 x -10 curry leaves (or possibly curry pwdr to taste)
- 2 x onions, minced
- 1/4 tsp turmeric pwdr Salt
- 1 Tbsp. minced cilantro leaves, to garnish
Directions
- 1. Soak the tamarind in 1/2 c. warm water for at least 30 min.
- 2. If using baby eggplant, make 2 incisions, like a cross, halfway up each eggplant. Cut off the stems. Soak in water with a healthy pinch of salt for 15 min, to reduce the natural bitterness. If using large eggplant, peel if you like and cut into thick slices.
- 3. On a heated griddle toast the coconut for 5-6 min, then add in the chiles and coriander seeds and toast for 2-3 min. Add in the cumin and toast for 1 minute. Put into a small grinder and grind to a paste, adding a little water.
- 4. Heat the oil in a cooking pot and add in the mustard seeds. When they crackle, add in the garlic, ginger and curry leaves, then the onions and turmeric.
- After 25 min add in the spice paste and saute/fry for a further 10-15 min, adding a little water if the spices stick.
- 5. Add in 2 c. water, stir well, add in salt to taste (about 1 1/4 tsp.) and the eggplants and cover with the lid. After 15 min, add in the tamarind water
- (after squeezing the tamarind and straining it). Cook till the eggplants are tender, then remove from the heat and sprinkle with cilantro leaves when serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 3 servings | |
| Calories 315 | |
| Calories from Fat 205 | 65% |
| Total Fat 23.5g | 29% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 619mg | 18% |
| Total Carbs 27.28g | 7% |
| Dietary Fiber 8.0g | 27% |
| Sugars 15.85g | 11% |
| Protein 3.55g | 6% |
