Eggplant is my favorite vegetable and I can have it for all my meals. I never understood why some people don’t like it, but I guess I am heavily biased toward it. If I have to do an A-Z of vegetables, it’ll probably look like this:
A for Aubergine (German, UK)
B for Baingan (Hindi)
E for Eggplant (US)
K for Katharikai (Tamil)
M for Makhua (Malaysia)
T for Terong (Thai)
V for Vankaya (Telugu) and so on.
So it shouldn’t be a surprise if I submit “E for Eggplant in coconut gravy” for Nupur’s A-Z of Indian Vegetables series. I used Japanese eggplants, the skinny long ones. They taste sweeter than the large round eggplants.
Heat a large non stick skillet, sauté the eggplant pieces in 1 tsp oil until nicely browned on all sides. I used non-stick spray and worked in batches so that the skillet is not crowded and all the pieces are browned evenly. Remove and keep aside.
Heat 2 tsp oil in the same skillet, add onions, chilies, ginger and garlic and sauté till the onions are lightly browned.
Add turmeric, tomatoes, curry powder and red chili powder, cover and cook till the tomatoes get mushy (or until the tomato puree doesn’t smell raw anymore).
Add the fried eggplant pieces and 1 cup of water (use less if you don’t want your gravy to be runny), cover and cook for 5 -7 minutes until the eggplant pieces soak up the spices.
Add coconut milk, salt and cook for about 3 more minutes. Garnish with coriander leaves and serve with steaming hot rice.
Rice with Eggplant Curry and Lemon-Ginger pickle (Priya)