Description
A comforting dish featuring crispy eggplant in a rich, creamy coconut curry, perfect for any season.
Ingredients
Scale
- 3 1/2 cups cubed eggplant (about 3/4” to 1” in size)
- 1/4 cup white rice flour (or chickpea flour for gluten-free)
- 5 tablespoons cornstarch
- 8 curry leaves, chopped
- 2 tablespoons chopped cilantro
- 1 green chili, finely minced
- 1 teaspoon garam masala
- 1/2 teaspoon garlic powder
- 1 teaspoon Kashmiri chili powder (or paprika)
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 teaspoons oil for frying
- 1 teaspoon oil for tempering
- 1/2 teaspoon mustard seeds
- 2 dried red chilies
- 1/2 cup sliced onion
- 2 teaspoons shredded coconut
- Cilantro for garnish
Instructions
- Rinse and cube the eggplant. Sprinkle a bit of salt over the cubes and let them rest for about 10-15 minutes to draw out excess moisture.
- In one bowl, mix rice flour, cornstarch, garam masala, garlic powder, Kashmiri chili powder, ground black pepper, and salt.
- Pat the eggplant dry and toss it in the flour mixture until well-coated.
- Heat 2 teaspoons of oil in a skillet over medium heat and fry the eggplant cubes for about 2-3 minutes on each side until golden brown and crispy. Remove and set aside on a paper towel.
- In the same skillet, add 1 teaspoon of oil and toss in the mustard seeds. Let them crackle.
- Add dried red chilies, onion, and curry leaves. Sauté for about 5-7 minutes until onions are translucent.
- Stir in chopped green chili, shredded coconut, and adjust the Kashmiri chili powder to desired heat level.
- Add fried eggplants to the saucepan and mix gently to coat. Cook for 2-3 more minutes for flavors to blend.
- Serve hot, garnished with cilantro.
Notes
For a crispier texture, keep an eye on frying eggplants and adjust the heat if they start to burn. The dish can be customized with additional vegetables like bell peppers or spinach.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying and Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: malabar eggplant, crispy eggplant, coconut curry, vegetarian curry, Indian cuisine
