Eggplants or Aubergines are low in fat and provide essential nutrients. I decided to make eggplants in coconut curry few days back. I used fresh coconut to make paste. The spices for the curry included mustard seed paste.The richness to the curry is provided by adding coconut paste to it.If you want to thicken the curry further, you can add mashed potatoes. I love the flavor curry leaves impart to it. You should try it, you will surely love it. This can be eaten both with rice or chapatis or breads. serve and surprise your guests and family with this exotic spicy curry.
Here is the recipe-
Eggplants in coconut curry Recipe
Coconut paste- 1/2 cup
Mustard seeds paste- 1 tablespoon
Green chili- 4
Onion, chopped- 2
Garlic – 5 cloves
Tomatoes, chopped- 2
Eggplants- 250 gm.
Mustard seeds- 1 tsp
Turmeric powder- 1/2 tsp
salt to taste
cumin powder- 1 tsp
pepper powder- 1/2 tsp
curry powder- 1 tsp
coriander leaves are optional.
-wash and cut eggplants into long pieces such that each eggplant makes four pieces.
-Make paste of Garlic, chili. Mix the pastes and the powders together.keep them aside.
-Now in a pan, heat oil (which can be any oil you use to cook). Add curry leaves carefully and stand a few metres away from the pan.Add mustard seeds and allow them to crackle.
-Next, fry your eggplants till they are golden brown and crisp.keep them aside
-Heat 1 tablespoon of oil in the frying pan. Add chopped onion and tomatoes. Fry them well. Add the paste and powder mix to it, then add salt to taste and turmeric powder.
-Fry them till golden brown.
-Add Eggplants, pour 1 cup of water. On low flame, allow them to cook till the curry thickens. Garnish with fresh coriander leaves.
Serve it hot with Paratha.