Eggplant Curry
A community recipe by shilpachikopNot tested or verified by Nigella.com
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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
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.
Additional Information
Instead of palm sugar you can also add just sugar
Instead of palm sugar you can also add just sugar
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