South Indian Eggplant Curry Recipes

Steps:

• In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high in microwave 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.

Steps:

• In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
• Remove from pan to stop the cooking and cool.
• Put this coconut mixture in a food processor and process until it's grainy, reserve in a dish.
• Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
• In a food processor, process the peanuts until they are coarsely ground.
• Wash and stem the eggplants.
• Cut each eggplant 2/3 into the wide end up to the stem - making an "X" - leave the stem end intact.
• Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
• In a separate pan, heat the 2 tablespoons of oil to medium hot.
• Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
• In a matter of seconds they will begin to pop - add the onions and stir.
• When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
• Stir the spices into the onion then add the tomatoes.
• Stir in the tomatoes then add the coconut mixture along with the peanuts.
• Add the eggplants and 1 cup of the water.
• Stir and cook over low heat, covered for about 20 minutes.
• Add water a little at a time to maintain a nice smooth consistency.
• Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander - stir.
• Check to see that it is salted to your taste.
• Put in a serving dish and garnish with the remaining chopped coriander.

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.

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.

Steps:

• Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
• Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
• Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
• Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
• In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
• Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
• Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.

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.