Brinjal curry

Brinjal curry

Tags

Vegan
Curry
Indian

Cook

Ingredients

  • 20 golf ball sized eggplants
  • 2–3 tbsp coconut oil
  • 4 tbsp dry lentil dal
  • 5 dried whole red chillies
  • 4 tbsp garam masala
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • ½ tsp ground turmeric
  • ¼ tsp ground black pepper
  • 6 fat garlic cloves
  • 3 inches ginger, sliced thin
  • 1 cup (fresh) grated coconut
  • ½ tsp salt
  • ½ cup water
  • 4 tbsp tamarind paste
  • 2 tbsp brown sugar
  • 2 vegetable stock
  • 2 tbsp coconut oil
  • 1 tbsp mustard seeds
  • ½ tsp asafoetida
  • ¼ cup curry leaves
  • 1 large onion, thinly sliced
  • 1 cup tomato, diced
  • Rice
  • Naan
  • Coriander

Steps

  1. Make 2 cuts down the centre of the eggplant to make an x, but only about ¾ of the way through.
  2. Place in a bowl and cover with warm water and mix in 1 tsp salt, let soak for about 20-30 mins.
  3. Heat oil. Sauté, stirring the dal until it becomes golden. about 5 minutes.
  4. Increase heat then add dried chillies, garam masala, turmeric, coriander seeds, and black pepper.
  5. Stir until spices toast and become fragrant.
  6. Remove from heat and to a blender with the grated coconut, garlic and ginger.
  7. Add the salt, ½ cup water and pulse and blend until you have a uniform paste
  8. Whisk with a fork the tamarind paste, brown sugar and water in a medium bowl. Set aside.
  9. Heat oil in the wok and saute mustard seeds until they start to crackle, add asafoetida and curry leaves.
  10. Add the eggplant and stir often, until their colour changes and the skin looks a bit blister-y.
  11. Add the sliced onion to the pan, stir and sauté until onions become transparent.
  12. Add the masala spice paste and stir so all of the eggplant is covered. Cook 3-4 minutes stirring.
  13. Add the tomatoes and tamarind water. Stir, and space eggplant evenly, cover and simmer for 15-20 min.
  14. Clean and cook the rice.
  15. Open the lid and rearrange the brinjal, slightly prying them with a spoon, cover and simmer for 15-20 more min.
  16. Cook uncovered for 5 minutes to thicken up the masala sauce and concentrate those flavours.