Fried eggplant curry

MTK_Kathrikkai-3.jpg

For years I have eaten this curry as if it was some mystery – it tasted that good.  Every time my western friends asked for the recipe, I would tell them it’s too complicated and to not bother.

To my surprise it is super easy to make.  I am quickly learning that Tamil cooking is not very complicated. There are only a few spices that need to be combined to make the most delicious spreads.

INGREDIENTS (serves 4)

  • 3 medium sized eggplants cut into cubes (see photo).  We use the long eggplants as opposed to the fat ones which have less taste.
  • 1/2 medium brown onion chopped
  • 2 medium green chillies cut into quarters
  • 3 cloves of garlic
  • 1 teaspoon grated ginger
  • 8 curry leaves
  • 1 1/2 teaspoon chilli powder
  • 1/2 teaspoon fenugreek seeds
  • 1/4 cup coconut milk (normal milk or soy milk is an option)
  • 1/2 cup oil (this does seem like a lot – but you need it for deep frying)
  • 1 teaspoon tamarind paste
  • 1 medium tomato chopped
  • 1/4 tsp sugar

MTK_Kathrikkai-3

  1. Add 1 teaspoon of salt to the eggplant and leave for 30 min. The salt will extract the water.
  2. Squeeze the eggplant with your hands to drain the water out.
  3. Add most of the oil to a frying pan.
  4. When the oil is hot – deep fry the eggplant till the skin is crispy and the insides a deep golden colour. See video.
  5. Remove eggplant and drain the oil by patting it with a paper towel
  6. Add 1 teaspoon oil,  curry leaves, chilli, onion and garlic to a saucepan.
  7. When the onion starts turning golden brown,  add the fenugreek seeds and fry for a minute.
  8. Add the tomatoes.
  9. Stir until the tomatoes become soft.
  10. Add chilli powder, 1/2 tsp salt, tamarind paste and 1/2 cup water and bring to boil.
  11. Add the fried eggplant and sugar and cook on low heat for 2-3 minutes.
  12. Add the coconut milk and remove from stove.
  13. Add the ginger.
  14. Cover with lid for about 5 minutes so that the ginger cooks.
  15. Serve and impress and let me know how it goes. 🙂

Note – my mother freezes bags of fried Eggplant and then defrosts them when she wants to make this curry. It makes the whole process a lot easier.

6 thoughts on “Fried eggplant curry

  1. Pingback: Curry 101 | Cats & Curry

  2. Pingback: Puttu | My Tamil Kitchen

  3. Pingback: Green tomato and eggplant milk curry | My Tamil Kitchen

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