E for Eggplant in Coconut Gravy

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.
E for Eggplant in Coconut Gravy
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 (U...

Eggplant in Coconut Gravy

Summary

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  • Courseside dish
  • Cuisinesouth indian
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Japanese eggplants – cut into match sticks
3
Red onions – medium, thinly sliced
1
Green chilies – chopped
3
Ginger – minced
½ tsp
Garlic – chopped fine
2 cloves
Tomatoes – ripe or tomato puree
2 ¼ cups
Curry powder
1 tsp
Coconut milk (light)
½ cup
Turmeric
¼ tsp
Red chili powder
½ tsp
Salt
to taste

Steps

  1. 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.
  2. Heat 2 tsp oil in the same skillet, add onions, chilies, ginger and garlic and sauté till the onions are lightly browned.
  3. 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).
  4. 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.
  5. Add coconut milk, salt and cook for about 3 more minutes. Garnish with coriander leaves and serve with steaming hot rice.
E for Eggplant in Coconut Gravy
Rice with Eggplant Curry and Lemon-Ginger pickle (Priya)
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