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Eggplant Curry – South Indian Brinjal Curry
Eggplant Curry – South Indian Brinjal Curry includes vegetable oil, eggplant, each salt and pepper. Total time: 75 minutes. Serves 4.
Ingredients
Roasted Eggplant3
2 tbsp vegetable oil, or canola
1.2 lb eggplant, aubergine, Note 1, 2 medium
½ tsp each salt and pepper
Curry10
3 tbsp vegetable oil, or canola
¾ tsp black mustard seeds, Note 2
14 curry leaves, fresh, Note 3
1 red onion, quartered and thinly sliced
3 tbsp passata or tomato pulp, or canned tomato, Note 4
1 tbsp garlic, grated
1 tbsp ginger, grated, 1.5cm piece approx
1¼ cups water
¾ tsp salt
3 tbsp coconut milk, Note 5, or cream, full fat
Curry Spices6
¼ tsp cardamom powder
¼ tsp ground clove
¼ tsp black pepper
½ tsp chilli powder, NOT US Chilli Powder, or cayenne
4 tsp coriander powder
4 tsp cumin powder
Serving4
Basmati rice
Yogurt, highly recommended
Coriander/cilantro leaves, optional
Easy flatbread, as naan!, optional
