SOUTH INDIAN EGGPLANT CURRY

South Indian Eggplant Curry image

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

Ingredients

2 tablespoons canola oil
1 tablespoon chickpea flour
1/4 teaspoon turmeric powder
Dash of asafetida
3 tablespoons unsweetened shredded coconut
1 tablespoon grated ginger
1 teaspoon salt, plus more to taste
2 teaspoons tamarind paste
1 large or 2 medium eggplant
Chopped fresh cilantro leaves for garnish

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