Eggplant Curry

This is a wonderful and good curry made by using baby eggplant cooked in a tangy tamarind sauce. This dish is very popular in South India.

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Nithyaa Saravanan's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
10 minutes
Cooking Time: 
20 minutes

Complexity: 
Easy


Ingredients: 
Baby Eggplants - 200 gms
Chilli powder - 1 tbsp
Fresh coconut (grated) - 2 tbsp
Coriander powder - 1 tbsp
Curry leaves - 2 springs
Fenugreek seeds - ¼ tsp
Ginger garlic paste - 1 tsp
Jaggery - 1 piece
Mustard seeds - ¼ tsp
Onion, chopped - 1 no
Oil for frying
Red chilli - 4 nos
Salt - to taste
Tamarind juice - ¼ cup
Tomatoes, sliced - 2 nos
Turmeric powder - ¼ tsp
Urad dal - ½ tsp
Directions: 
Heat oil in a pan, add onions, salt and sauté for 2 minutes.
Add ginger garlic paste, turmeric, tomatoes, grated coconut, chilli powder, coriander powder and mix well.
Cover the pan with a lid and allow cooking for 2 minutes then let it cool and put it into the blender and make a paste.
Heat oil in a pan and sauté the eggplants until it turns light brown
Heat oil in the same pan removing the egplants and when it becomes hot, add mustard seeds, fenugreek seeds, red chilli, urad dal (optional), curry leaves and the onion-tomato-coconut paste.
Mix all ingredients well and cover the pan. Allow to cook for 5-6 minutes
Add tamarind juice, water, jaggery and once it comes to a boil, add fried baby eggplants, salt and mix it well.
Cook this on a Low flame for a few minutes and then switch off the flame
Footnotes: 
Though eggplant is not a nutrient packed vegetable, it does contain a great amount of Vitamin A and Folate. Eggplants contain fiber, a very important part of any diet. Eggplant also contains a wonderful amount of calcium and even some Vitamin K.