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Eggplant Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

It is the traditional recipe of Southern India I like the most.

It is the traditional recipe of Southern India I like the most.

Ingredients

Serves: serves 3-4

Metric Cups
  • 5 small aubergines
  • 1 medium onion
  • 1 teaspoon oil
  • 3 teaspoons tamarind
  • mustard seeds
  • cumin seeds
  • 3 teaspoons coconut (grated)
  • 3 teaspoons groundnut powder
  • ½ teaspoon palm sugar
  • fresh coriander (to garnish)
  • 5 small eggplants
  • 1 medium onion
  • 1 teaspoon oil
  • 3 teaspoons tamarind
  • mustard seeds
  • cumin seeds
  • 3 teaspoons coconut (grated)
  • 3 teaspoons groundnut powder
  • ½ teaspoon palm sugar
  • cilantro (to garnish)

Method

Eggplant Curry is a community recipe submitted by shilpachikop and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the pan pour in the oil once it is heated up throw in the mustard seed, cumin seed and the onion and fry until the onions are transparent.
  • Now squeeze in the tamarind juice and put in the palm sugar bringing it to a boil. Add the groundnut powder & coconut grated
  • Lastly put the aubergine and leave tit to cook for about 15-20 min or until the aubergines are cooked. Garnish it with coriander
  • Heat the pan pour in the oil once it is heated up throw in the mustard seed, cumin seed and the onion and fry until the onions are transparent.
  • Now squeeze in the tamarind juice and put in the palm sugar bringing it to a boil. Add the groundnut powder & coconut grated
  • Lastly put the eggplant and leave tit to cook for about 15-20 min or until the eggplants are cooked. Garnish it with coriander
  • Additional Information

    Instead of palm sugar you can also add just sugar

    Instead of palm sugar you can also add just sugar

    Tell us what you think