South Indian Eggplant Curry Recipe

Name: South Indian Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 tablespoon chickpea flour; 1/4 teaspoon turmeric powder; 1 dash asafoetida powder; 3 tablespoons unsweetened dried shredded coconut; 1 tablespoon grated fresh ginger; 1 teaspoon salt, plus more to taste; 2 teaspoons tamarind paste; 1 large eggplants or 2 medium eggplants; chopped fresh cilantro leaves (to garnish)

Servings: persons

2 tablespoons canola oil
1 tablespoon chickpea flour
1/4 teaspoon turmeric powder
1 dash asafoetida powder
3 tablespoons unsweetened dried shredded coconut
1 tablespoon grated fresh ginger
1 teaspoon salt, plus more to taste
2 teaspoons tamarind paste
1 large eggplants or 2 medium eggplants
chopped fresh cilantro leaves (to garnish)

1
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.
2
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.
3
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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 tablespoon chickpea flour, 1/4 teaspoon turmeric powder, 1 dash asafoetida powder, and more.

Yes, South Indian Eggplant Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South Indian Eggplant Curry

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