c i r k a

South Indian Eggplant Curry

  • 2 Tbsp canola oil
  • 1 Tbsp chickpea flour
  • 1/4 tsp turmeric
  • Dash of asafetida (alt: cajun seasoning)
  • 3 Tbsp unsweetened shredded coconut
  • 1 Tbsp grated ginger
  • 1 tsp salt
  • 2 tsp tamarind paste
  • 1 large or 2 med eggplant
  • chopped fresh cilantro - garnish

  1. In a bowl mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 sec, stirring along the way to prevent burning.
  2. In another bowl heat coconut on high for 90 sec. stirring along the way to prevent burning. Add coconut, ginger, salt and tamarind to chickpea mixture.
  3. Rinse and dry eggplant, trim off ends, and cut into 1“ thick rounds. Score one side of each piece. Spread and press spice mixture into gashes. Put eggplant into dish and partly cover (waxed paper works) and heat on high for 6 min. Uncover and cook on high for 2-3 min, until very soft. Garnish with cilantro. Serve hot or warm.
  4. Alternative cooking: 400 deg oven for 40 min.

Serves: 4     Total cooking time: 9 min.
Source: NYT cooking app

recipe/southindianeggplantcurry.txt · Last modified: 2018/09/20 18:09 by rob