Spicy Tangy Eggplant Curry
Growing up eggplant was never my favorite vegetable to eat. However, there is something about growing up that changes you and your taste buds. Today I love eggplant and use it in so many different ways. This is my mom’s recipe and I love it for its simplicity and flavors. The tanginess comes from the dry mango powder and lends a beautiful contrast to the sweetness of the onions and spiciness of the chili.
It is not very common to find baby eggplants here in Norway, so whenever I see them at the store, I do pick them up and make this delicious dish.
It is a great dish to eat with hot rotis (indian flatbread) or freshly made basmati rice. You can also serve it as a side dish as part of a more elaborate meal.
Here is the recipe, enjoy!
Prep time: 10 minutes
Cooking time: 20 minutes
7-8 Baby eggplants, washed and wiped dry
2 medium sized onions, roughly chopped
1-inch piece ginger
4-5 cloves of garlic
1 green chili (or less if you don’t want much heat)
2 tbsp oil
1 tsp coriander powder
1 tsp garam masala
1 tsp amchoor (dry mango powder)
½ tsp red chili powder
¼ tsp turmeric powder
A pinch of hing (asafetida)
Salt to taste
1 tbsp of oil
Additional dry spices for sprinkling
½ tsp coriander powder
1 tsp amchoor powder
Salt to taste
A handful of fresh coriander leaves, chopped fine
Cut the eggplants crosswise from the bottom but leave the stems attached.
Grind the onions, ginger, garlic and green chili into a smooth paste.
Mix all the spice powders listed under spice paste with oil and make it into a smooth paste
Heat oil in a heavy bottom pan and add the onion paste. Keep stirring the onions occasionally to ensure they don’t burn. Add a pinch of salt while cooking the onions; this will quicken the cooking process.
While the onions are cooking, apply the spice paste into the slits made into the eggplants. Keep aside.
Once the onions have browned nicely (look for a deep brown color), add ½ cup of water and give it a quick stir.
Now add the rest of the dry spice powders to the onion mix. Follow it up with the eggplants.
Stir the eggplants such that the onion masala coats the eggplants all over.
Lower the heat and cover the pan with a lid. Let the eggplants cook until done, about 10 minutes.
Keep checking on the eggplants and if the masala sticks to the bottom of the pan, add 1 tbsp of water
Once the eggplants are cooked, they will be soft when you insert a knife inside. Check for salt.
Serve garnished with fresh coriander leaves.
This dish is best served with