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| Eggplant Mild Curry |
Eggplant is known by many different names. This is the most common name in the United States.
It is called aubergine in French. It is also known as brinjal in some other parts of the world. This vegetable got its name because of its resemblance to the small eggplant variety. You will not get any idea of egg from the picture above unless it is an ostrich egg.
Apart from a host of vitamins and minerals, eggplant contains many important phytonutrients. It contains many antioxidants, phenolic compounds and flavonoids. Nasunin found in the skin of the eggplant is a strong antioxidant and a free radical scavenger which helps protecting cell membranes from damage. Eggplant also provides cardiovascular health.
Eggplant belongs to the Solanaceae (nightshade) family and many members of this family are highly toxic. Because of the relationship with this family, eggplant was believed to be poisonous at one time. If consumed in large quantities the flowers and leaves of this can be poisonous.
Classic eggplant dishes are eggplant Parmesan, ratatouille and moussaka. Dishes made of charred or burnt eggplant are also very popular.Classic eggplant curry would be deep fried spicy dry curry with a lot of spices.
Today I am going to make a mild white curry using eggplant, without curry powder and many of the usual spices. This is a very simple curry and it is easy to make it.
There are many varieties of eggplant - Chinese, Japanese, Korean, Thai, Italian, American, white eggplant etc. I happened to see some large sized eggplants (pictured above) in the super market. It happened to be a Japanese variety. This was the first time I bought this variety. After making the curry I realized that it was not as tasty as its smaller cousins. So, please don’t be tempted by the size. Cooking method is the same regardless of the size.
This curry is good for those who cannot take spicy hot food.
Recipe summary
For
Eggplant mild curry
1. Slice 3 eggplants into thick slices of ½ to 1 inch size. The cut slices will turn brownish due to oxidation. Keep a bowl of water with ½ teaspoon of salt dissolved in it. Put the cut slices into this bowl of water.
2. Put the eggplant cubes in a medium sized sauce pan and add enough water to cover it.
3.Add 10 curry leaves chopped, 1 green chili seeded sliced thinly.
4. Put the pan with cover on the stove and bring to a boil and lower the heat to medium and let it cook lightly covered for 15 minutes.
5. Now add ½ teaspoon salt, ½ teaspoon pepper and ½ cup coconut milk and continue to cook uncovered for another 2 minutes. Switch off the heat.
6. Take a spoon and mash the brinjal for about two minutes.The curry is ready and can be served with rice or bread.
7. You can add one green banana peeled and cut into 1/2 inch pieces along with brinjal at the beginning. When you mash the curry at the end please do not mash the banana.
8. If you like you can temper this curry.It will give additional taste.
Add one tsp oil in a pan. when it is hot add 1/2 tsp mustard seeds,wait til it splutters, add one or two dry chilli cut into 1/2 inch pieces. fry for a second and add chopped onion.Fry till it becomes golden colour. Add a few curry leaves. Now add the cooked curry into the pan and quickly cover the pan and off the fire. As you add the curry you will get a sizzling sound. After one minute open the lid and stir the curry once.
Eggplant mild curry is ready.
For
Eggplant mild curry
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
1. Slice 3 eggplants into thick slices of ½ to 1 inch size. The cut slices will turn brownish due to oxidation. Keep a bowl of water with ½ teaspoon of salt dissolved in it. Put the cut slices into this bowl of water.
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| Eggplant |
2. Put the eggplant cubes in a medium sized sauce pan and add enough water to cover it.
3.Add 10 curry leaves chopped, 1 green chili seeded sliced thinly.
4. Put the pan with cover on the stove and bring to a boil and lower the heat to medium and let it cook lightly covered for 15 minutes.
5. Now add ½ teaspoon salt, ½ teaspoon pepper and ½ cup coconut milk and continue to cook uncovered for another 2 minutes. Switch off the heat.
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| Eggplant Mild Curry |
6. Take a spoon and mash the brinjal for about two minutes.The curry is ready and can be served with rice or bread.
7. You can add one green banana peeled and cut into 1/2 inch pieces along with brinjal at the beginning. When you mash the curry at the end please do not mash the banana.
8. If you like you can temper this curry.It will give additional taste.
Add one tsp oil in a pan. when it is hot add 1/2 tsp mustard seeds,wait til it splutters, add one or two dry chilli cut into 1/2 inch pieces. fry for a second and add chopped onion.Fry till it becomes golden colour. Add a few curry leaves. Now add the cooked curry into the pan and quickly cover the pan and off the fire. As you add the curry you will get a sizzling sound. After one minute open the lid and stir the curry once.
Eggplant mild curry is ready.
Recipe follows in detail with pictures.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
Main
3 eggplants
Others
Others
1 onion chopped coarsely
10 curry leaves
1 green chili seeded sliced thinly
½ cup coconut milk
½ teaspoon salt
½ teaspoon pepper.
½ teaspoon pepper.
Preparation
Slice the eggplant into thick slices of ½ to 1 inch size. The cut slices will turn brownish due to oxidation. Keep a bowl of water with ½ teaspoon of salt dissolved in it. Put the cut slices into this bowl of water.
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| Eggplant sliced and dipped in salt water to prevent discoloration |
Method
Put the eggplant cubes in a medium sized sauce pan and add stock and enough water to cover it. Add all the ingredients except the last two.
Put the pan on the stove and bring to a boil and the lower the heat to medium and let it cook lightly covered for 15 minutes. By this time most of the water would have evaporated but there will be some gravy. Now add salt, pepper and coconut milk and continue to cook uncovered for another 2 minutes. Switch off the heat. Take a spoon and mash the brinjal for about two minutes.The curry is ready and can be served with rice or bread.
If you like you can temper this curry.It will give additional taste.
Add one tsp oil in a pan. when it is hot add 1/2 tsp mustard seeds,wait til it splutters, add one or two dry chilli cut into 1/2 inch pieces. fry for a second and add chopped onion.Fry till it becomes golden colour. Add a few curry leaves. Now add the cooked curry into the pan and quickly cover the pan and off the fire. As you add the curry you will get a sizzling sound. After one minute open the lid and stir the curry once.
One more thing. You can add one green banana peeled and cut into 1/2 inch pieces along with brinjal at the beginning. When you mash the curry at the end please do not mash the banana.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
Eggplant cooking in a large pan
If you like you can temper this curry.It will give additional taste.
Add one tsp oil in a pan. when it is hot add 1/2 tsp mustard seeds,wait til it splutters, add one or two dry chilli cut into 1/2 inch pieces. fry for a second and add chopped onion.Fry till it becomes golden colour. Add a few curry leaves. Now add the cooked curry into the pan and quickly cover the pan and off the fire. As you add the curry you will get a sizzling sound. After one minute open the lid and stir the curry once.
One more thing. You can add one green banana peeled and cut into 1/2 inch pieces along with brinjal at the beginning. When you mash the curry at the end please do not mash the banana.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
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