Indian recipes are one of my favorites! I am always looking for either Chinese or Indian recipes. It might be because I grew up in multicultural country (Mauritius). When I first came to China, many people were surprised that I knew so many things about Indian food, for example, the names of spices or foods like rotis, paneer, dal puri. I grew up surrounded by a variety of foods, which I now realize was a real blessing! Whenever there are cultural festivals, the Mauritians celebrating that particular festival would make different kinds of sweets as well as cakes and share with other fellow Mauritians. For example, when it is Chinese New Year, my parents would make these Chinese cakes (which reminds me that I have to learn how to make these and share with you guys!) and share with neighbors or friends. I would usually share with my classmates in school and these cakes would always finish so fast! I also always enjoyed festivals like Divali or Eid because we would get ladoos, vermicelli and other sweets from friends too. Yummy!
I would also tell you about weddings in Mauritius, but I feel I am diverging from today’s post. Maybe another time
Back to today’s recipe: Indian eggplant curry. An awesomely easy Indian recipe with my favorite vegetable: Eggplant! I have always loved eggplant since I was a kid. When I started cooking by myself, I naturally tried to cook eggplant. But, I found it would always take up so much oil, so the normal thing to do was: “Mom, what should I do?”. It’s amazing how many things moms can solve! Anyway, she told me to sprinkle salt on the eggplant and leave for at least 5-10 minutes. This will remove water from the eggplant, soften it AND make it absorb much much less oil while cooking. SO, the good thing to do whenever you want to cook your eggplant is to sprinkle it with some salt first! Don’t forget to wash the eggplant to remove the salt though.
Indian Eggplant Curry
Prep Time:10 minutes
Cook time:25 minutes
Total Time:35 minutes
- 1 long thick eggplant
- 1 medium onion, finely chopped
- 1 tsp ginger-garlic paste
- 2 medium tomatoes, finely chopped
- 1 tsp turmeric powder
- 1 1/2 tsp curry powder
- 1-2 red chillies, cut in slits
- 1 tbsp finely chopped coriander leaves
- Cut the eggplant in half along the length. Then for each half, cut in pieces of length about 6cm.
- Cut little slits through each eggplant piece. Put everything in a bowl and sprinkle some salt over the eggplant pieces. Toss to coat evenly. Keep aside for 5-10 minutes.
- Wash the eggplant pieces well. Pat dry. Add pinch of turmeric powder and pinch of salt. Toss to coat.
- Heat oil in a non-stick pan. When hot, add the eggplant pieces and pan-fry until soft and cooked. Remove and drain on kitchen paper.
- Heat oil in a non-stick pan. Fry the onions with a pinch of salt (this makes the onions “sweat”) and cook until onions “melt”. Takes about 2-3 minutes.
- Add the ginger-garlic paste and red chillies and cook until fragrant.
- Lower heat and add the 1 tsp turmeric powder, 1 1/2 tsp curry powder and 1 tbsp water. Mix and let cook until oil separates, taking care not to burn the spices.
- Raise heat to medium and add the tomatoes. Cook until tomatoes mash, stirring occasionally. Cover and let simmer on low heat for 5 minutes. Add water, a little at a time, to maintain consistency.
- Add the eggplant pieces, one at a time flat side down and mix carefully. Cover and let simmer on low heat for another 2-3 minutes.
- Add coriander leaves and mix. Remove and serve!