Crispy Eggplant Recipe
The addition of coconut milk gives the nutty and rich flavor to the eggplant curry recipe. When these spices cool down a bit, add them to a blender along with the fried onions. Add a few tablespoons of the tamarind water and blend. The mixture will be quite thick so keep adding the tamarind water as you are blending to get a smooth paste. Add the peanuts and dry roast them until they turn slightly dark in color.
Add half of the coconut milk and mix, simmer for 2 to 3 minutes. That eggplant curry looks really delicious and rich... Not a big fan of eggplants as such but love such gravies that go well with some naans... Cut off the tops of all the eggplants and make deep vertical slits without slicing them in half.
You can use ½ cup of tomato puree instead of fresh tomatoes. If you like, add more water to make a thinner gravy for the curry. You can make the same recipe with globe eggplant as well.
It gives the recipe a feel and taste of Tandoori Oven style cooking. To the same pan add garlic, ginger and onion. This Vegetarian Thai Red Curry recipe calls for 1/4 tsp of red pepper flakes , for a spicy of about 4. Another pinch should take it up to a 5! Remember there’s spice in the red curry paste too.
Step 1- Dry roast quarter cup of peanuts and two teaspoons of sesame seeds separately. Take a small frypan and set it on medium heat. Add the peanuts and stir them with a spoon until they turn golden. After about a minute, remove them from the heat and onto a plate. Repeat this step with the sesame seeds, cumin seeds, and coconut, taking care to roast them one by one and not all together.
When they splutter add hing and the stuffed eggplants to the oil. Garnish with fresh cilantro leaves and serve with plain white rice and lehsuni daal (garlic-flavored yellow lentils) if desired. Thank you for your delicious recipe. We live on the Sunshine Coast in Queensland Australia.
Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact. Saute for about 3 minutes until the color of the skin changes. There is another version known as Bharli vangi from Maharashtrian cuisine which is another amazing delicious curry. The Spruce Eats is part of the Dotdash Meredith publishing family.
On the day of serving the dish, simply saute the brinjals and simmer in the prepared curry before serving. Fry for minutes, flipping the eggplant in intervals so that it cooks evenly on all sides. The eggplant is cooked once it is soft and the skin is loose. Keep the cooked baby eggplants check here aside. This curry is ready in 45 minutes and doesn't require too many ingredients. The Eggplant Curry uses a mix of different spices like fennel powder, coriander powder, cumin powder and garam masala.