Eggplant Curry - Bharwa Baingan
Looking to switch things up in the kitchen? Try adding eggplant curry to your dinner menu. This flavorful and healthy dish will impress your taste buds and satisfy you. Follow this easy recipe and become a curry master in no time!
Servings 6 servings
Calories 210kcal
Ingredients
- 1 lb Small eggplants mini aubergines
- 2 tbsp Cooking oil
- ½ tsp Mustard seeds
- ¼ tsp Cumin seeds Jeera
- ⅛ tsp Asoefetida hing
- 2 large Onions finely minced
- 2 large Garlic cloves minced
- 1 inch Fresh ginger grated
- 1 large Tomatoes finely chopped
- 1 tsp Curry powder
- ½ tsp Garam masala powder
- ½ tsp Tamarind paste
- ¼ cup Coconut cream
- ½ cup Cilantro or parsley chopped
Filling mixture
- 2 tbsp Chickpea flour
- ½ tsp Garam masala
- 1 tsp Curry powder
- 1 tsp Fennel powder Sauf
- 1 tsp Dry mango powder (optional)
- ¼ cup Coconut cream or freshly ground coconut
Instructions
- Soak - Slit the eggplants into four while still keeping the stalk in tack. Place in a bowl of salted water for 10 minutes.1 lb Small eggplants
- Filling mixture - In a frying pan over medium-low heat, pan fry the chickpea flour for 2 minutes until fragrant. Then add the spices and saute for 2 minutes more. Add the coconut cream and stir until you have a paste consistency.2 tbsp Chickpea flour, ½ tsp Garam masala, 1 tsp Curry powder, 1 tsp Fennel powder, 1 tsp Dry mango powder, ¼ cup Coconut cream
- Stuff eggplants - Dran the eggplants. Squeeze and pat dry to ensure you don't have excess moisture. Then, stuff as much of the filling mixture into the eggplants making sure not to break them. Pro tip - put the masala paste in between the slits so each eggplant looks full.
- Saute - In a saute pan add the oil followed by the mustard seeds, cumin, and curry leaves. Then, add the asafoetida followed by the onions. Saute until the onions are almost golden.2 tbsp Cooking oil, ½ tsp Mustard seeds, ¼ tsp Cumin seeds, ⅛ tsp Asoefetida, 2 large Onions
- Curry - Add the ginger and garlic followed by the chopped tomatoes. Cook until the tomatoes are almost mushy. Then, add the curry powder and garam masala. Saute until fragrant. Add the coconut cream and combine well. Season with salt and pepper.2 large Garlic cloves, 1 inch Fresh ginger, 1 large Tomatoes, 1 tsp Curry powder, ½ tsp Garam masala powder, ¼ cup Coconut cream
- Eggplant - Gently layer the eggplants in the sauce. Cover and cook on a low simmer for 10 minutes. Then turn the eggplants over and cook another 10 minutes. Check to see if the eggplants are tender, if not cook a few minutes more.
- Finish - Add the tamarind paste and combine well. Taste and adjust seasoning. Add water if you need more gravy. Garnish with fresh chopped cilantro or parsley.½ tsp Tamarind paste, ½ cup Cilantro or parsley
Nutrition
Calories: 210kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 378mg | Fiber: 5g | Sugar: 23g | Vitamin A: 371IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg
