INDIAN EGGPLANT AND POTATO CURRY WITH CUCUMBER YOGURT SAUCE
This recipe is a dead ringer for one of my favorite Indian dishes at a local restaurant! A big bonus is that it's virtually fat-free, so indulge away!
Provided by Jacqueline
Time 1h50m
Yield 8
Number Of Ingredients 20
Steps:
- To make yogurt sauce, peel and seed 2 cucumbers. Finely shred using a food processor, or finely dice by hand. Toss with salt and place in a colander. Allow to drain for at least 1 hour, stirring occasionally.
- Combine drained cucumbers, yogurt, scallions, garlic, black pepper, and cayenne in a bowl. Refrigerate until needed.
- While you prepare the cucumbers and sauce, preheat the oven to 450 degrees F (230 degrees C). Place potatoes on a baking sheet.
- Roast potatoes in the preheated oven for 15 minutes.
- Meanwhile, cut eggplants in half lengthwise and place cut-sides down on a medium baking sheet. Add eggplant tray to the oven.
- Continue to roast eggplants and potatoes until tender and eggplants begin to brown, about 30 minutes more.
- Remove from heat and allow eggplant and potatoes to cool, 10 to 15 minutes. Peel eggplant (skin should pull off rather easily). Potatoes do not need to be peeled, but may be if you prefer. Chop eggplant and potatoes into large bite-sized cubes.
- Heat oil in a large pot over medium heat. Add onions and salt and cook until onion is tender, about 5 minutes. Add garam masala, ginger, and garlic and cook until spices are fragrant, about 1 minute. Add diced tomatoes with their liquid, vegetable broth, cubed potatoes, cubed eggplant, and jalapeno peppers. Cover and simmer for 20 minutes. Add peas and allow to simmer until peas are hot but still bright green, 5 to 10 minutes. Stir in yogurt.
- Serve with cucumber yogurt sauce.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 48.5 g, Cholesterol 1.8 mg, Fat 4.9 g, Fiber 14.7 g, Protein 13.2 g, SaturatedFat 0.9 g, Sodium 613.3 mg, Sugar 21 g
INDIAN CURRY WITH POTATOES, CHICKEN, AND EGGPLANT
This is a delicious and fairly easy curry recipe, it uses many spices and has a lot of flavor. NOTE: the longer you leave it to sit, the better the flavors to develop
Provided by BachFromTheDead
Categories Curries
Time 6h35m
Yield 6 , 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
- Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
- Serve with hot basmati rice or naan/chapatis/roti.
SOUTH INDIAN EGGPLANT (AUBERGINE) CURRY
This is an adopted recipe that I haven't yet tried. The original chef comments: "My good friend's Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. I'm posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer)."
Provided by Ms B.
Categories Curries
Time 1h
Yield 5 serving(s)
Number Of Ingredients 22
Steps:
- In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
- Remove from pan to stop the cooking and cool.
- Put this coconut mixture in a food processor and process until it's grainy, reserve in a dish.
- Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
- In a food processor, process the peanuts until they are coarsely ground.
- Wash and stem the eggplants.
- Cut each eggplant 2/3 into the wide end up to the stem - making an "X" - leave the stem end intact.
- Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
- In a separate pan, heat the 2 tablespoons of oil to medium hot.
- Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
- In a matter of seconds they will begin to pop - add the onions and stir.
- When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
- Stir the spices into the onion then add the tomatoes.
- Stir in the tomatoes then add the coconut mixture along with the peanuts.
- Add the eggplants and 1 cup of the water.
- Stir and cook over low heat, covered for about 20 minutes.
- Add water a little at a time to maintain a nice smooth consistency.
- Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander - stir.
- Check to see that it is salted to your taste.
- Put in a serving dish and garnish with the remaining chopped coriander.
Nutrition Facts : Calories 732.3, Fat 36.8, SaturatedFat 4.9, Sodium 935, Carbohydrate 96.8, Fiber 52.2, Sugar 36.5, Protein 24.3
EGGPLANT CURRY (INDIAN)
Make and share this Eggplant Curry (Indian) recipe from Food.com.
Provided by Mia in Germany
Categories Curries
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Slice eggplant lenghthwise about 3/4 inch thick. Sprinkle slices with salt and set aside.
- Finely mince garlic and ginger, sprinkle with little salt, mince some more until nearly mashed.
- Slice onions thinly.
- Seed and finely chop red and green chili peppers.
- In a deep skillet, heat ghee and fry sliced onions until soft and lightly browned.
- Meanwhile, pat eggplant slices dry and cube them.
- Add red and green chili peppers, minced garlic and ginger, curry leaves, mustard seeds, cumin seeds and ground coriander to the onions, fry, stirring, until fragrant, then add tomato paste and tamarind puree, stir and add eggplant cubes.
- Fry one more minute, then add coconut milk, bring to a gentle boil, cover and let simmer for about 20 minutes or until eggplant is soft.
- Serve with rice, roti, dal or meat curry!
Nutrition Facts : Calories 724.3, Fat 32.4, SaturatedFat 27.1, Cholesterol 16.4, Sodium 132.1, Carbohydrate 109.8, Fiber 13.2, Sugar 89.1, Protein 7.5
SOUTH INDIAN EGGPLANT CURRY
Adapted from Roopa Kalyanaraman. If you are an eggplant fan, this will really turn you on. If you're not, this will make you one. Cooked completely in the microwave, you can have this dish on the table in 15 minutes! Served with steamed rice, it's a great vegetarian meal.
Provided by evelynathens
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high in microwave for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
- Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
Nutrition Facts : Calories 84.1, Fat 8, SaturatedFat 1.3, Sodium 583.5, Carbohydrate 3, Fiber 0.7, Sugar 1, Protein 0.6
INDIAN EGGPLANT CURRY
Make and share this Indian Eggplant Curry recipe from Food.com.
Provided by CityDoors
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Chop the eggplants into 1-inch cubes with the skins on. Boil eggplant pieces in large stockpot for about 5-7 minutes, or until soft. Drain well, set aside.
- Heat oil in a large pan over medium heat. Mix in cumin seeds and mustard seeds. Let them roast for about 1 minute or until they start to sizzle and pop.
- Stir in onion and fry for 2 minutes or until onion is tender. Add turmeric powder and fry for another 30 seconds.
- Add ginger-garlic paste, frying for about 1 minute. Stir in cayenne pepper, curry powder, and diced tomato. Cover and let simmer on low heat for about 5 minutes, or until the tomato is almost a paste (if you must, add 1-2 tablespoons of water to keep the mixture moist).
- Add salt, green chiles, and plain yogurt. Cook for 30 seconds, then add the eggplants. Cover and cook for 7-10 minutes. Mix in chopped cilantro and serve over rice.
SOUTH INDIAN EGGPLANT CURRY
Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
Provided by Mark Bittman
Categories dinner, lunch, quick, main course
Time 15m
Yield 4 or more servings
Number Of Ingredients 10
Steps:
- In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
- Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 355 milligrams, Sugar 6 grams, TransFat 0 grams
SOUTH INDIAN EGGPLANT CURRY
Make and share this South Indian Eggplant Curry recipe from Food.com.
Provided by gailanng
Categories Indian
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a small glass bowl, mix together oil, chickpea flour, turmeric and asafetida. In the microwave on high-power cook for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
- Rinse and dry eggplant, trim off ends then cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes; then put eggplant into a microwave-safe dish. Partially cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
- Note: * Can use frozen shredded coconut, which is available at Indian grocery stores. If you can't find this, you can use sweetened shredded coconut - soak it in hot water for a few minutes (to remove the excess sugar) then drain well.
Nutrition Facts : Calories 227.6, Fat 16.5, SaturatedFat 2.7, Sodium 1172.2, Carbohydrate 20.2, Fiber 10.3, Sugar 8.4, Protein 3.7
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