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Burnt Eggplant Curry

by Ammu (follow)
Ammu
Healthy (1887)      Vegetarian (1517)      Simple (966)      Gluten Free (671)      Curry (173)      Side Dish (165)      Eggplant (76)     


Burnt Eggplant Curry

Burnt eggplant curry is a traditional Kerala dish prepared by cooking eggplant or brinjal with burnt coconut-spice paste.

Don't think it will have a burnt taste just because of its name. The name is because coconut is fried with spices until brown in colour, a burnt colour. The curry goes well with steaming hot rice.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 servings

Ingredients
1 eggplant cubed
1/2 of medium sized onion cubed
2 green or red chilly
1/4 cup grated coconut
1 tsp chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
3 tbsp water
1 tsp tamarind paste 2 tsp water
2 tbsp coconut oil
1 tsp mustard seed
Salt to taste
Curry leaves

Method
Heat a pan on low flame. Add grated coconut and fry until it starts to change the colour to brown. Then add chilli powder, turmeric powder and coriander powder. Mix well and cook for 2 seconds. Do not burn the spices. Remove from heat and let it cool.


Burnt Eggplant Curry


Transfer it to a grinder and add 3 tbsp water. Grind to form a very thick and smooth paste. Keep aside.


Burnt Eggplant Curry

Now heat the oil and crackle the mustard seed. Saute onion and chilly until onion is translucent. Then add curry leaves and stir.


Burnt Eggplant Curry

Now add the cubed eggplant into it. Add salt and mix well. Cook on medium heat until the eggplant is tender and soft.


Add chopped eggplant and salt

Then add the coconut-spice paste into the cooked eggplant and cook for 2 minutes. Mix the tamarind paste with water and add to the curry. Remove from heat.


Add chopped eggplant and salt

Serve hot with rice.

Categories
#Eggplant
#Vegetarian
#Healthy
#Gluten Free
#Simple
#Side Dish
#Curry
I like this Recipe - 2
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