I have been wanting to try this curry out. I have had this curry-a couple of times in Indian restaurants-asked my mum for recipe. She had no idea how to make it. My next resort was my friend’s mum. Pestered my friend and she sent me step by step instructions. Tried it. Mind-blowing, would be an understatement. I love trying authentic dishes-cos they are challenging. But this one was simple, yet very very authentic. With peanuts and sesame seeds in a homemade curry sauce, I’m sure you’ll love it <3
You need:
- Baby eggplants-15
- Onion-medium-1-finely chopped
- Mustard seeds-1 tsp
- Garlic-1-finely chopped
- Curry leaves-10
- Salt-to taste
- Oil-1 Tbsp
For the Curry Paste
- Curry leaves-15
- Coriander leaves-2 stems
- Shallots-15
- Roasted Peanuts-1/4 cup
- Sesame seeds-2 Tbsp
- Garlic-6
- Sambar powder-1.5 Tbsp
- Chili powder-1 tsp
- Coriander power-2 tsp
- Turmeric-1/2 tsp
- Shredded Coconut-1/4 cup
- Tamarind-1 Tbsp
- Salt-to taste
- Oil-1 tsp
Method:
- In a stockpot, add oil, curry leaves,coriander leaves,peanuts,sesame seeds-fry them until brown.
- Then add, shallots and garlic and fry for 5 mins until they are done.
- Turn heat to low and add sambar powder,chili powder, turmeric, fry for a minute and turn off heat.
- Add shredded coconut and tamarind and let it cool. Keep aside. Once cool, process until smooth. this will be your curry paste.
- Prep your baby eggplants now. Remove stalks. Slit them from the bulb side into 4 ensuring you don’t go all the way through. {place where you chopped the stalks off needs to be intact so you could stuff them with the curry paste}
- Stuff with curry paste. If there’s more curry paste, it’s all good. We are going to use them up,so don’t worry.
- In the same stockpot, heat a Tbsp of oil. Once hot, add mustard seeds, curry leaves, garlic and wait for them to pop and then add onions and fry until brown.
- Add the stuffed eggplants, reduce heat to low, toss them around for 5 mins, letting them roast on low flame.
- Add remaining of curry paste(if any), add a cup of water-cover and cook for 20 mins on medium heat until eggplants are tender. Stir in between-so that the curry doesn’t stick to the bottom of the pan.
- Serve with rice <3
This goes very well with my Cabbage Rice
Ingredients
- Baby eggplants-15
- Onion-medium-1-finely chopped
- Mustard seeds-1 tsp
- Garlic-1-finely chopped
- Curry leaves-10
- Oil-1 Tbsp
- Salt-to taste
- Curry leaves-15
- Coriander leaves-2 stems
- Shallots-15
- Roasted Peanuts-1/4 cup
- Sesame seeds-2 Tbsp
- Garlic-6
- Sambar powder-1.5 Tbsp[See Notes for Substitution}
- Chili powder-1 tsp
- Coriander power-2 tsp
- Turmeric-1/2 tsp
- Shredded Coconut-1/4 cup
- Tamarind-1 Tbsp [See Notes for Substitution}
- Salt-to taste
- Oil-1 tsp
Instructions
- In a stockpot, add oil, curry leaves,coriander leaves,peanuts,sesame seeds-fry them until brown.
- Then add, shallots and garlic and fry for 5 mins until they are done.
- Turn heat to low and add sambar powder,chili powder, turmeric, fry for a minute and turn off heat.
- Add shredded coconut and tamarind and let it cool. Keep aside. Once cool, process until smooth. this will be your curry paste.
- Prep your baby eggplants now. Remove stalks. Slit them from the bulb side into 4 ensuring you don’t go all the way through. {place where you chopped the stalks off needs to be intact so you could stuff them with the curry paste}
- Stuff with curry paste. If there’s more curry paste, it’s all good. We are going to use them up,so don’t worry.
- In the same stockpot, heat a Tbsp of oil. Once hot, add mustard seeds, curry leaves, garlic and wait for them to pop and then add onions and fry until brown.
- Add the stuffed eggplants, reduce heat to low, toss them around for 5 mins, letting them roast on low flame.
- Add remaining of curry paste(if any), add a cup of water-cover and cook for 20 mins on medium heat until eggplants are tender. Stir in between-so that the curry doesn’t stick to the bottom of the pan.
- Serve with rice <3
I’m confused as to how to cut the eggplants. I desperately want to try this recipe. Could you explain it to me differently
Sure. Something like this.
http://www.bloggersview.com/wp-content/uploads/2011/02/vankaya1.jpg
I took a photo myself. Will upload that and reply back again before tonight.
That looks awesome Charu!!!
love this with akki roti- drooolicious Charu…
Thanks <3
Thanks charanya! Know what to do now perfectly. Will be making this over the weekend! Can’t wait 🙂
Good luck Trish. If you don’t have sambar powder, add extra ground chili and coriander
wow Charu.. the pics are sooo perfect and the curry is inviting dear..
Thanks Arasi <3