South Indian Eggplant Aubergine Curry
Indulge in the bold and vibrant flavors of South India with this South Indian Eggplant Aubergine Curry. This delectable vegetarian dish features tender baby eggplants simmered in a rich, aromatic sauce made from tamarind, coconut, and an array of fragrant spices like mustard seeds, cumin, and curry leaves. The addition of freshly ground coconut paste creates a creamy, luscious texture that perfectly complements the tangy tamarind base. Ready in just 45 minutes, this authentic curry is easy to prepare and pairs beautifully with steamed rice or soft flatbreads for a comforting, wholesome meal. Perfect for spice lovers and fans of South Indian cuisine, this recipe balances heat, tanginess, and creaminess with every delicious bite!
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Recipe Information
Ingredients
- 8 Small eggplants (aubergines)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 8 Curry leaves
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 tablespoon Tamarind paste
- 0.5 cup Grated coconut
- 1 cup Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Wash the eggplants and cut a cross at the bottom of each, leaving the stems intact to help them hold together during cooking.
Heat the coconut oil in a large pan over medium heat. Add the mustard seeds and cumin seeds, allowing them to splutter for 30 seconds.
Add the curry leaves and sauté for another 10 seconds until aromatic.
Add the finely chopped onion and sauté for 3-4 minutes until soft and golden.
Add the minced garlic and ginger and cook for another 1 minute, stirring constantly.
Stir in the turmeric powder, red chili powder, and coriander powder, cooking for about 30 seconds to toast the spices.
Add the whole eggplants to the pan, stirring gently to coat them with the spiced mixture.
Mix the tamarind paste with 1 cup of water and pour it into the pan. Cover and let the eggplants simmer on low heat for 15-20 minutes, or until they are tender.
Meanwhile, blend the grated coconut with a little water to form a smooth paste. Add this coconut paste to the curry and simmer for another 5 minutes to thicken the sauce.
Season with salt to taste and stir well to combine.
Garnish with freshly chopped cilantro and serve hot with steamed rice or freshly made flatbreads.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 42.3 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2967 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
