South Indian Aubergine Curry with Coconut Milk
FineDiningIndian
May 22, 2014
This aubergine curry recipe is a simple South Indian-style dish made with tender aubergine, onion, tomato, curry leaves and warming spices finished with coconut milk.
The aubergine is cut just before cooking to prevent excessive oxidation, then cooked with a mustard-seed tempering, browned onions, turmeric, coriander and chilli powder. Coconut milk is added at the end to give the curry a smooth, creamy consistency.
This Indian aubergine curry is an easy option for Indian vegetarian recipes and South Indian recipes and can be served with rice, chapati, appam or other Indian breads.
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Ingredients
Adjust Servings
| 1 medium Aubergine / brinjal / eggplant | |
| 1 medium Onion | |
| ½ medium Tomato | |
| sprig1 Curry leaves | |
| ½ tsp Mustard seeds | |
| 2 Dried red chilli | |
| ¼ tsp Turmeric powder | |
| ¾ tsp Coriander powder | |
| 1 tsp Red chilli powder | |
| to taste Salt | |
| 1½ tbsp Coconut oil / vegetable oil | |
| as required Hot water | |
| 100–120 ml Coconut milk |
Nutritional Information
540 Kcal
Calorie
12g
Protein
54g
Carbohydrate
45g
Fat
18g
Fiber
Directions
1.
Prepare the Aubergine
Wash the aubergine and cut it lengthwise, then into medium-sized pieces.
Cut the aubergine just before cooking because the flesh oxidises and discolours quickly.
Heat coconut oil or vegetable oil in a deep frying pan.
Once hot, add the mustard seeds and allow them to pop.
Mark as complete
2.
Add Dried Red Chilli & Onion
Break the dried red chilli into pieces and add it to the pan.Sauté briefly to flavour the oil.
Add the chopped onion.Cook until the onion becomes soft and lightly golden brown.
Mark as complete
3.
Add the Ground Spices
Reduce the heat slightly and add turmeric powder, coriander powder and red chilli powder.
Sauté the spices for approximately 1 minute so their raw flavour disappears without burning them.
Add the freshly cut aubergine and salt.
Mix well so the pieces are coated with the onion and spice mixture.
Add the curry leaves at this stage to retain their aroma and flavour.
Mark as complete
4.
Cook the Aubergine
Sauté the aubergine until it begins to soften.
It is important to cook aubergine thoroughly, as undercooked pieces can have an unpleasant raw texture and flavour.
Add the chopped tomato.Cook until the tomato softens and combines with the onions and spices.
Pour in approximately 150 ml hot water.
Add a little more if necessary—the liquid should be sufficient to cook the aubergine without making the curry excessively thin.
Mark as complete
5.
Check the Consistency
Bring the curry to a boil.Reduce the heat, cover and simmer for approximately 5 minutes, or until the aubergine becomes completely tender.
Remove the lid.The liquid should have reduced to a relatively thick curry consistency.Taste and adjust the salt and spices if required.
Mark as complete
6.
Add Coconut Milk
Pour in the coconut milk and mix gently.
If the aubergine curry with coconut milk is too thick, add a small amount of hot water.
Heat gently until everything is combined. Avoid aggressively boiling the coconut milk.
Serve the South Indian brinjal curry hot with steamed rice, chapati, appam, dosa or other Indian breads.
It can also be plated individually for a more contemporary presentation.
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case*
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment*
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