Thursday, February 4, 2010

Sweet spicy eggplant curry

3 eggplant or bringal
1/4 tsp turmeric
1/2 tsp salt
oil to fry
1 tsp oil
1" cinnamon stick
2 cardamom
2 tbsp onion
1 tbsp curry leaves
4 tbsp tomato
1 green chillie optional
1/2 tsp maldive fish optional
1/2 tsp chillie powder
1/4 tsp garam masala
1/4 tsp salt
1/2 tbsp tamarind to pulp in 1/4 cup water
1 tsp brown sugar
1 tsp coconut milk powder optional
Cut the eggplant into 3" thin slices. To do this cut it into 3 or 4 chunks horizontally then cut vertically into 1/4" thick slices. Add turmeric and salt keep aside for about 1/2 hour before frying.

Squeeze the marinated eggplants with hands and discard the water. Fry till it is a dark golden brown in colour and leave aside.

Heat 1 tsp of oil add cinnamon and cardamom. Add onion, ginger garlic paste, tomato, green chillie and sauté. Then add the spices with the eggplants and cook covered in medium low heat till the spices blend. Add the tamarind liquid and the brown sugar or jaggery and cook till the sugar is dissolved and the eggplants look thick. Add the coconut milk powder if using towards the end and mix well. Serve warm with rice and curries.
This sweet and spicy eggplant curry also known as brinjal moju is like a chutney or pickle. When the curry is cool put it in an air tight container and keep in the fridge. It can be kept for at least one week.

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7 comments:

  1. Thank you for sharing this, very interesting post. Have not used tamarind or Maldive fish yet so I have learnt something else today :-)

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  2. I wish my family would eat eggplant! This looks lovely...will you save a bowl for me????

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  3. This looks amazing!! Love all the ingredients...delicious!

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  4. This looks so delicious, amazing flavors! :)

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  5. I can totally see myself eating this with rice. I love all the spices you used and I bet they gave this eggplant a great flavor boost!

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  6. Fantastic! I would love to savor that spicy eggplant.

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Thank you for commenting :)

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