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Eggplant Curry – South Indian Brinjal Curry
From recipetineats.com
4–5 people
1 hr 15 min
Roasted eggplant batons simmered in an intensely spiced South Indian curry sauce until partially collapsed into a thick, juicy mush.
| prepPreheat oven to 240°C / 450°F (220°C fan). | |||||||||
| prepLine tray with parchment/baking paper. | |||||||||
| 2 tbsp / 30 ml vegetable oil (for roasting) | Toss eggplant with oil, salt & pepper | Roast 240°C / 450°F, 20 min; turn, roast 10 min more | Stir in water & roasted eggplant | Simmer partially covered, low heat, 30 min | Stir in coconut milk, taste & adjust salt | ||||
| 700 g / 1.5 lb eggplant (aubergine), 2 medium, cut into 2 cm / 3/4" batons | |||||||||
| 1/2 tsp salt | |||||||||
| 1/2 tsp black pepper | |||||||||
| 3 tbsp / 45 ml vegetable oil (for curry) | Heat oil, sizzle mustard seeds 15 sec | Add curry leaves, sizzle 15 sec | Add onion, cook 5 min until golden | Add tomato, cook 1 min | Add garlic & ginger, cook 2 min | Add spices & salt, cook 3 min to paste | |||
| 3/4 tsp black mustard seeds | |||||||||
| 14 curry leaves, fresh | |||||||||
| 1 red onion, quartered and thinly sliced | |||||||||
| 3 tbsp / 45 ml passata or tomato pulp | |||||||||
| 1 tbsp / 15 ml garlic, grated (4 cloves approx) | |||||||||
| 1 tbsp / 15 ml ginger, grated (1.5 cm piece approx) | |||||||||
| 1/4 tsp cardamom powder | |||||||||
| 1/4 tsp ground clove | |||||||||
| 1/4 tsp black pepper | |||||||||
| 1/2 tsp chilli powder or cayenne | |||||||||
| 4 tsp / 8 g coriander powder | |||||||||
| 4 tsp / 8 g cumin powder | |||||||||
| 3/4 tsp salt | |||||||||
| 1 1/4 cups / 300 ml water | |||||||||
| 3 tbsp / 45 ml coconut milk or cream, full fat | |||||||||
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