15 South Indian Eggplant Curry Recipe Mark Bittman You Won't Believe The Taste!

Published on: Mar 31, 2024

If you are a fan of spicy and flavorful Indian cuisine, then you must try out this mouth-watering South Indian eggplant curry recipe by Mark Bittman. This recipe is a perfect blend of spices, vegetables, and protein that will leave your taste buds satisfied and your stomach full. So, let's dive into the details and learn how to make this delicious dish at home.

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The Perfect South Indian Eggplant Curry Recipe

Ingredients:

  • 1 large eggplant, cubed
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1-inch ginger, grated
  • 2 tomatoes, chopped
  • 1 can of chickpeas, drained and rinsed
  • 1 cup of coconut milk
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp red chili powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Salt to taste
  • Cilantro for garnish
  • Basmati rice for serving

Directions:

  1. In a large pan, heat some oil and add in the mustard seeds and cumin seeds. Let them splutter for a few seconds.
  2. Add in the chopped onions and sauté until they turn translucent.
  3. Next, add in the minced garlic and grated ginger. Sauté for a minute.
  4. Add in the chopped tomatoes and cook until they turn mushy.
  5. Add in the spices - garam masala, turmeric, cumin, coriander, red chili powder, and salt to taste. Mix well.
  6. Now, add in the cubed eggplant and mix until it is coated well with the spices.
  7. Cover the pan and let the eggplant cook for 10-12 minutes, stirring occasionally.
  8. Once the eggplant is almost cooked, add in the drained and rinsed chickpeas and mix well.
  9. Finally, add in the coconut milk and let the curry simmer for 5-7 minutes.
  10. Garnish with chopped cilantro and serve hot with basmati rice.
This flavorful South Indian eggplant curry is a perfect balance of spices and vegetables, making it a healthy and delicious meal option. The eggplant adds a creamy texture to the curry, while the chickpeas add a protein boost. The use of coconut milk gives the curry a rich and creamy consistency, making it irresistible. This dish is also vegan-friendly, making it suitable for everyone to enjoy. So, the next time you are craving some Indian food, give this South Indian eggplant curry recipe a try. Trust us, your taste buds will thank you.
15 south indian eggplant curry recipe mark bittman You won't believe the taste!

South Indian Eggplant Curry Baked

yield: 4 total time: 70 minutes
4.3 Stars (27 reviews)
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Ingredients

  • 2 teaspoons oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1 teaspoon Garam Masala or more, or you can use sambar masala or Berbere
  • 1/2 teaspoon salt
  • 458 grams eggplants eggplant chopped into 1-1 1/2 inches by 1/2 inch size cubes, or use small, chopped into quarters
  • 1/2 red onion 55 g, thinly sliced about 3/4 cup
  • 2 cloves garlic minced
  • 1/2 inch ginger finely chopped or minced
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/8 teaspoon fenugreek seeds
  • 12 curry leaves fresh or frozen or dried
  • 8 ounces tomato puree use unseasoned tomato sauce or purée canned diced tomatoes
  • 2 1/2 cups coconut milk
  • 1 cup non dairy milk
  • 1/4 cup red lentils split, Masoor dal
  • 1/4 teaspoon salt
  • cilantro optional
  • lemon juice optional
  • eggplants
  • garlic
  • onions
  • cayenne
  • red chili powder
  • garam masala
  • eggplants
  • rubbed
  • coriander
  • cumin
  • black pepper
  • mustard seeds
  • fenugreek seeds
  • curry leaves
  • gravy
  • tomato puree adds sweetness and acidity to the gravy
  • coconut milk
  • non-dairy milk
  • red lentils
  • sauce
  • cilantro optional
  • lemon juice optional
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