Eggplant Curry
Eggplant Curry
This quick and easy vegetarian recipe, definitely a must for everyone, it is very versatile and can be served with rice, or bread; also a great side dish with non-veg meal.
Ingredients
Method
- Cut each eggplant in half lengthwise, and then cut diagonally into 2 inch wedges. Lightly salt them and set aside.
- Add 2 tablespoons oil, onion, ginger/garlic paste, finely crushed cumin seeds, finely crushed coriander seeds, chili powder, turmeric, water, and salt in a heavy bottom saucepan.
- Cook until onion is very soft and some of the water is evaporated, turn the heat to low and simmer for, at least, 20 minutes.
- Meanwhile, heat enough oil in a fryer and and blanch eggplant for no more than 2 to 3 minutes. Drain well with a spider and transfer to a paper lined plate to remove excess oil. Add to the sauce.
- Gently toss, without being vigorous, in the sauce to preserved the integrity of the eggplant. Cook on high heat for 5 minutes until oil starts to separate on the sides. Transfer to a serving platter with a slotted spoon to drip extra oil back into the pan to be discarded later. Eggplants have a tendency to absorb overwhelming amount of oil when deep fried.
- Garnish with chopped cilantro, mint, and coarsely cut green chilies serve as desired.
Notes
Japanese eggplants are cooked in a variety of ways all over the world. In this recipe I used a Chinese cooking technique of blanching cut up eggplant wedges in very hot oil. This technique of blanching in hot oil preserves its color giving the dish a vibrant, bright purple hue which is very appetizing. These fried eggplants with bone marrow deliciousness are tossed with a simple, basic Indian sauce, to create an elegant dish. A treat to serve with any meal.
Chinese variation is that blanched eggplants are tossed in sauce made by mixing Soy sauce, Oyster sauce, and sesame oil in 2:1:1/2 tablespoon proportion. And the dish is garnished with roasted sesame seeds and curly spring onions.
Japanese eggplants
