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