Un rico y delicioso curry de berenjena indio que se puede servir como acompañamiento del biryani.
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Category
Dinner
Servings
6
Prep time
30 minutes
Cook time
1 hour
A rich, delicious Indian eggplant curry which can be served as a side to biryani.
Ingredients
- 2 tbsp raw peanuts
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp coconut
- 6 baby eggplants
- 1 brown onion finely diced
- Thumb sized piece of ginger, finely grated
- 6 cloves garlic, finely grated
- 2 tbsp peanut oil
- 2 tbsp sesame oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4 dried red chillies
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- 2 tbsp tamarind puree
- 6 curry leaves
- Salt to taste
Directions
Start by toasting off your peanuts, sesame, poppy and coconut
- Once they are toasted, blend with 3 tbsp of water until you have a smooth paste
- Wash the eggplants in salted water and cut across the bottom of each one
- In a large frying pan you have the lid for, heat the peanut oil and fry the eggplants until they are 60% cooked
- Remove the eggplants from the pan and add the sesame oil to the pan
- Next, add the onion, mustard seeds, cumin seeds, ginger, garlic, dried chillies and season with salt. Cook this for 3 to 4 minutes, or until nice and fragrant
- Now add the seed purée from Step 2, the tamarind, curry leaves and all the other dried spices
- Stir until you have a thick gravy and add about 3/4 cup of water to thin the gravy out
- Add the eggplant back to the pan, stir and place the lid on. Cook this over a medium low heat for 10-15 minutes, or until the eggplants are cooked through
- Garnish with some fresh coriander, and serve with rice or Biryani
- Enjoy!
