Green Eggplant Curry Recipe
Now eggplants are actually native to India and are commonly known as brinjals. They are a wonderful source of dietary fiber, potassium, Vitamin C and Vitamin K. Eggplants also contain many antioxidants, which neutralize free radicals in the body and protect the cells from damage.
There are actually several different varieties of eggplants & they come in all shapes & sizes. For this particular recipe, I highly recommend using the small round green eggplants. This variety is about 2-3” in diameter & the eggplants are light green in color with thin white stripes or markings at their stem end. Green eggplants have a wonderful taste & firm texture. They are available in any Indian grocery store or Asian market. If you can’t find them, just use small round dark purple eggplant variety – the dish will still be delicious ☺.
GREEN EGGPLANT CURRY
6-8 round green eggplants, trimmed & cut into wedges
1 large onion, finely diced
2 large garlic cloves, finely minced
1” piece of ginger, peeled & finely grated
3-4 small green Thai chilies, finely minced (to taste)
1 tsp black mustard seeds
½ tsp cumin seeds
1 tsp urad dal (split & skinned white black gram dal)
6-7 fresh curry leaves
pinch of asafetida (hing)
½ tsp turmeric (haldi)
½ tsp red chili powder, to taste
1 tsp ground coriander powder
1 tsp garam masala
salt & pepper, to taste
½ tbsp tamarind concentrate (or tamarind powder)
2 tbsp vegetable oil
freshly grated coconut for garnish
freshly chopped cilantro leaves for garnish
toasted sesame seeds for garnish
In a large deep skillet on medium high heat, add the oil. When hot, carefully add the mustard seeds & allow them to splatter. When the popping subsides, add in the cumin seeds along with the urad dal, curry leaves & asafetida. Let cook for about a minute or so & then add in the diced onion. Sauté the onions until they have softened & then add garlic along with the ginger & green chilies. Stir fry until the onions have browned & then add in the spices (turmeric, red chili powder, ground coriander powder, garam masala, salt & pepper). Let the spices cook for a couple minutes & then add in the green eggplant along with the tamarind. Stir well to combine, adding a little water as needed (about ½ cup or so). Let the eggplant cook for a few minutes, then partially cover the skillet & reduce the heat to low. Cook until the eggplants are completely soft & tender – about 6-8 minutes. Garnish with the freshly grated coconut, cilantro leaves & toasted sesame seeds. Serve with fragrant Basmati rice.
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