Eggplant Curry - South Indian Brinjal Curry

Name: Eggplant Curry - South Indian Brinjal Curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil ((or canola)); 700g / 1.2 lb eggplant (aubergine) (, 2 medium (Note 1)); 1/2 tsp each salt and pepper; 3 tbsp vegetable oil ((or canola)); 3/4 tsp black mustard seeds ((Note 2)); 14 curry leaves, fresh ((Note 3)); 1 red onion (, quartered and thinly sliced); 3 tbsp passata or tomato pulp (or canned tomato) ((Note 4)); 1 tbsp garlic (, grated (4 cloves approx)); 1 tbsp ginger (, grated (1.5cm piece approx)); 1 1/4 cups water; 3/4 tsp salt; 3 tbsp coconut milk (or cream, full fat (Note 5)); 1/4 tsp cardamom powder; 1/4 tsp ground clove; 1/4 tsp black pepper; 1/2 tsp chilli powder (or cayenne (NOT US Chilli Powder)); 4 tsp coriander powder; 4 tsp cumin powder; Basmati rice; Yogurt (, highly recommended); Coriander/cilantro leaves (, optional); Easy flatbread (as naan!) (, optional)

Instructions

Prep:15minCook:1h

Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you've made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you're concerned, skip or reduce it!

Updated at: Fri, 22 Nov 2024 11:07:18 GMT