Indian Eggplant Curry
Indian Eggplant Curry
Eggplant is a very common vegetable in India and some people consider it a meat substitute. Tamarind adds a delightful tang to this curry.
Ingredients
Serves: 4
- 40g dried tamarind pulp
- 1/2 cup boiling water
- 3 small eggplants, sliced
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 2 large onions, sliced
- 2 cloves garlic, crushed
- 2 teaspoons grated ginger
- 6 curry leaves
- 3 small fresh chillies, finely diced
- 2 teaspoons mustard seeds
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 2 tablespoons tomato paste
- 1 1/2 cups water
- 1/2 cup coconut cream
- coriander leaves, to garnish
Directions
Preparation:45min ›
Cook:30min ›
Ready in:1hour15min
- Place the tamarind pulp in a small bowl and pour the boiling water over. Let soak 30 minutes then strain out the liquid through a fine mesh sieve, pressing out as much liquid as possible.
- Sprinkle the eggplant slices with salt on both sides and let drain in a colander 30 minutes. Rinse with cold water and drain.
- Heat the oil in a saucepan and cook the onions, garlic and ginger until onions start browning, stirring constantly. Add curry leaves, chillies, mustard seeds, cumin seeds and ground coriander. Cook until fragrant, stirring.
- Add tamarind liquid, tomato paste, water and coconut cream. Add eggplant and simmer 20 minutes or until eggplant is very soft. Garnish with coriander leaves before serving.
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