EGGPLANT CURRY (INDIAN)
Make and share this Eggplant Curry (Indian) recipe from Food.com.
Provided by Mia in Germany
Categories Curries
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Slice eggplant lenghthwise about 3/4 inch thick. Sprinkle slices with salt and set aside.
- Finely mince garlic and ginger, sprinkle with little salt, mince some more until nearly mashed.
- Slice onions thinly.
- Seed and finely chop red and green chili peppers.
- In a deep skillet, heat ghee and fry sliced onions until soft and lightly browned.
- Meanwhile, pat eggplant slices dry and cube them.
- Add red and green chili peppers, minced garlic and ginger, curry leaves, mustard seeds, cumin seeds and ground coriander to the onions, fry, stirring, until fragrant, then add tomato paste and tamarind puree, stir and add eggplant cubes.
- Fry one more minute, then add coconut milk, bring to a gentle boil, cover and let simmer for about 20 minutes or until eggplant is soft.
- Serve with rice, roti, dal or meat curry!
Nutrition Facts : Calories 724.3, Fat 32.4, SaturatedFat 27.1, Cholesterol 16.4, Sodium 132.1, Carbohydrate 109.8, Fiber 13.2, Sugar 89.1, Protein 7.5
BAINGAN BHARTA (EGGPLANT CURRY)
This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
- Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g
EGGPLANT IN CURRY-COCONUT SAUCE
Steps:
- Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
- Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
- Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
- Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Yield: 1 1/2 cups
- Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
SOUTH INDIAN EGGPLANT CURRY
Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
Provided by Mark Bittman
Categories dinner, lunch, quick, main course
Time 15m
Yield 4 or more servings
Number Of Ingredients 10
Steps:
- In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
- Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 355 milligrams, Sugar 6 grams, TransFat 0 grams
SOUTH INDIAN EGGPLANT CURRY
Make and share this South Indian Eggplant Curry recipe from Food.com.
Provided by gailanng
Categories Indian
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a small glass bowl, mix together oil, chickpea flour, turmeric and asafetida. In the microwave on high-power cook for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
- Rinse and dry eggplant, trim off ends then cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes; then put eggplant into a microwave-safe dish. Partially cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
- Note: * Can use frozen shredded coconut, which is available at Indian grocery stores. If you can't find this, you can use sweetened shredded coconut - soak it in hot water for a few minutes (to remove the excess sugar) then drain well.
Nutrition Facts : Calories 227.6, Fat 16.5, SaturatedFat 2.7, Sodium 1172.2, Carbohydrate 20.2, Fiber 10.3, Sugar 8.4, Protein 3.7
INDIAN EGGPLANT - BHURTHA
This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
Provided by Simmi G
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
- Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 13.4 g, Fat 7.4 g, Fiber 6.1 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 299.5 mg, Sugar 5.6 g
ROASTED EGGPLANT CURRY RECIPE BY TASTY
Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400ºF (200ºC).
- Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
- Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
- In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
- Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
- Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
- Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
- Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
- Serve the curry warm over rice, topped with chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams
INDIAN EGGPLANT CURRY
Make and share this Indian Eggplant Curry recipe from Food.com.
Provided by CityDoors
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Chop the eggplants into 1-inch cubes with the skins on. Boil eggplant pieces in large stockpot for about 5-7 minutes, or until soft. Drain well, set aside.
- Heat oil in a large pan over medium heat. Mix in cumin seeds and mustard seeds. Let them roast for about 1 minute or until they start to sizzle and pop.
- Stir in onion and fry for 2 minutes or until onion is tender. Add turmeric powder and fry for another 30 seconds.
- Add ginger-garlic paste, frying for about 1 minute. Stir in cayenne pepper, curry powder, and diced tomato. Cover and let simmer on low heat for about 5 minutes, or until the tomato is almost a paste (if you must, add 1-2 tablespoons of water to keep the mixture moist).
- Add salt, green chiles, and plain yogurt. Cook for 30 seconds, then add the eggplants. Cover and cook for 7-10 minutes. Mix in chopped cilantro and serve over rice.
CURRIED EGGPLANT
Categories Onion Side Sauté Cashew Eggplant Jalapeño Cilantro Seed Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 side-dish or 4 main-course servings
Number Of Ingredients 16
Steps:
- Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
- While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.
- Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.
- Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.
- Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.
EGGPLANT CURRY
An Indian dish that is so full of flavor. Serve over rice or with Roti. If not using baby eggplant just cut into large pieces and coat but being careful when cooking so they don't dissolve into the sauce. Tofu can be used in addition or substitution. Serve with recipe #55617 Take a look at this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226782 for step x step of making this.
Provided by Rita1652
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside.
- Cut into the baby eggplants up to about 1/4 inch from the stem, without breaking up the stem, into roughly lengthwise quarters gently separate at the slits, while holding the stem tight, and slather on the masala paste into the slits of the eggplant, in a thin layer, taking care not to break apart the eggplant; set aside. Or use the long thin eggplant cut into 1 inch slices and make a cut halfway through to slather the masala into and on the slices.
- Heat 2 Tbsp of oil in a pan, add the diced onions and a pinch of salt and any remaining marsala paste left over after coating the eggplants; saute till onion turns translucent about 4-5 minutes.
- Add the diced tomatoes and the rest of the spices, stir till well-incorporated.
- Season with salt to taste.
- Gently place the 'stuffed and coated' eggplants into the sauce so they are mostly submerged, cover and let it simmer over medium low heat till eggplant changes color and is cooked through but not mushy about 20 minutes.
- Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart.
- When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.
Nutrition Facts : Calories 333.8, Fat 12.4, SaturatedFat 1.1, Sodium 24.4, Carbohydrate 56.9, Fiber 26.2, Sugar 27.7, Protein 8.9
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