Indian Eggplant Curry

    Indian Eggplant Curry


    2 people made this

    Eggplant is a very common vegetable in India and some people consider it a meat substitute. Tamarind adds a delightful tang to this curry.

    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

    Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 

    1. 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.
    2. Sprinkle the eggplant slices with salt on both sides and let drain in a colander 30 minutes. Rinse with cold water and drain.
    3. 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.
    4. 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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