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Fried eggplant gravy
This curry is really tasty and much liked by vegetarians. This is a spicy vegetarian curry with gravy. It is easy to prepare. It can be served with rice or any kind of bread.
Recipe summary
For
Fried eggplant gravy
Preparation time 30 minutes
Cooking time: 30 minutes
Serves: 4
Preparation
1. Wash and cut 500 grams eggplant into ¾ inch cubes. After cutting, if the pieces are exposed to the air they will discolor and become brownish. To avoid that you can immerse the pieces in water with the addition of a teaspoon salt. Drain and dry the eggplant pieces.
2. To extract tamarind juice, soak 25 grams (2 tbsp) tamarind pulp it in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.
3. Heat a large frying pan or a wok add ½ cup vegetable oil and heat it till oil becomes hot.
4. When the oil is hot add eggplant pieces and quickly reduce the heat.
5. Continue frying for about 15 minutes or until the eggplant pieces become slightly brownish in color. It will turn bitter if over fried. Taste it while frying. You can do it in batches.Use sunflower oil, grape seed oil or coconut oil.
Fried eggplant gravy
6. Turn off the heat. Drain the oil and set the eggplant and oil aside. Reserve the oil.
7. In the same oil deep fry 1 onion chopped coarsely. drain and set aside.
Method
8. Now fry 5 cloves sliced garlic and add to the fried onion.
9. Heat medium saucepan or wok and add 1 tablespoon of drained
oil.
10. Reduce the heat to low and add 2 dry chilies, 5 cloves sliced garlic tsp fennel seeds, ¼ tsp cumin seed and ¼ tsp fenugreek seeds and fry for 3 seconds. Note: We are not breaking the red chilies as we want only its aroma and not the heat.
11. Add 1 thinly sliced red chili and 1 sprig thinly sliced curry leaves and fry in medium heat for 2 minutes.
12. Add the fried onion, 3 cloves sliced garlic and stir and fry for a minute. Add the fried eggplant stir slowly preferably with a chop stick so that the eggplant will not get crushed.
13. Add two cups of water you can add one more cup of water if you want more gravy. Instead of water you can add thin coconut milk (The milk squeezed second and third time from fresh coconut).
14. Add 1 tbsp curry powder, ¼ tsp turmeric powder, 1 tsp salt,
¼ tsp pepper powder and stir.
15. Bring to boil. Reduce heat and simmer for ten minutes.
16. Add tamarind juice. Cook for 10 minutes.
17. Add ½ cup coconut milk, Cook in low fire until the gravy becomes thick, according to your preference.
18. Turn off the heat and dish out curry.
19. Serve hot with rice, chapatti or other kinds of bread.
Fried eggplant gravy is ready.
For
Fried eggplant gravy
Preparation time 30 minutes
Cooking time: 30 minutes
Serves: 4
Preparation
1. Wash and cut 500 grams eggplant into ¾ inch cubes. After cutting, if the pieces are exposed to the air they will discolor and become brownish. To avoid that you can immerse the pieces in water with the addition of a teaspoon salt. Drain and dry the eggplant pieces.
2. To extract tamarind juice, soak 25 grams (2 tbsp) tamarind pulp it in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.
3. Heat a large frying pan or a wok add ½ cup vegetable oil and heat it till oil becomes hot.
4. When the oil is hot add eggplant pieces and quickly reduce the heat.
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5. Continue frying for about 15 minutes or until the eggplant pieces become slightly brownish in color. It will turn bitter if over fried. Taste it while frying. You can do it in batches.Use sunflower oil, grape seed oil or coconut oil.
Fried eggplant gravy
6. Turn off the heat. Drain the oil and set the eggplant and oil aside. Reserve the oil.
7. In the same oil deep fry 1 onion chopped coarsely. drain and set aside.
Method
8. Now fry 5 cloves sliced garlic and add to the fried onion.
9. Heat medium saucepan or wok and add 1 tablespoon of drained
oil.
10. Reduce the heat to low and add 2 dry chilies, 5 cloves sliced garlic tsp fennel seeds, ¼ tsp cumin seed and ¼ tsp fenugreek seeds and fry for 3 seconds. Note: We are not breaking the red chilies as we want only its aroma and not the heat.
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| Fried onion and garlic |
11. Add 1 thinly sliced red chili and 1 sprig thinly sliced curry leaves and fry in medium heat for 2 minutes.
12. Add the fried onion, 3 cloves sliced garlic and stir and fry for a minute. Add the fried eggplant stir slowly preferably with a chop stick so that the eggplant will not get crushed.
13. Add two cups of water you can add one more cup of water if you want more gravy. Instead of water you can add thin coconut milk (The milk squeezed second and third time from fresh coconut).
14. Add 1 tbsp curry powder, ¼ tsp turmeric powder, 1 tsp salt,
¼ tsp pepper powder and stir.
15. Bring to boil. Reduce heat and simmer for ten minutes.
16. Add tamarind juice. Cook for 10 minutes.
17. Add ½ cup coconut milk, Cook in low fire until the gravy becomes thick, according to your preference.
18. Turn off the heat and dish out curry.
19. Serve hot with rice, chapatti or other kinds of bread.
Fried eggplant gravy is ready.
Recipe follows in detail with pictures.
Preparation time 30 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
Main
500 grams eggplant
Others
1 onion chopped coarsely
2 dry chilies
5 cloves garlic sliced
1 sprig curry leaves, washed and chopped fine
1 red chili sliced thin
½ cup vegetable oil
½ cup coconut milk
2 spoons of tamarind juice (from 25 grams of tamarind)
1 tea spoon of salt
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| Onion,chili,curry leaves,and garlic |
Spices
1 Table spoon curry powder
¼ tsp turmeric powder
¼ tsp pepper powder
¼ teaspoon fenugreek seeds
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
1 tea spoon of salt
Preparation
To extract tamarind juice, soak tamarind pulp it in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.
Wash and cut eggplant into ¾ inch cubes. After cutting, if the pieces are exposed to the air they will discolor and become brownish. To avoid that you can immerse the pieces in water with the addition of a teaspoon salt. Drain and dry the eggplant pieces.
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| Egg plant cut pieces immersed in water |
When the oil is hot add eggplant pieces and quickly reduce the heat.
Continue frying for about 15 minutes or until the eggplant pieces become slightly brownish in color. It will turn bitter if over fried. Taste it while frying. You can do it in batches. Use sunflower oil, grape seed oil or coconut oil.
Turn off the heat. Drain the oil and set the eggplant and oil aside. Reserve the oil.
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| Frying egg plant |
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| Frying onion |
Now fry garlic and add to the fried onion.
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| Fried onion and garlic |
Method
Heat medium saucepan or wok and add 1 tablespoon of drained oil.
Reduce the heat to low and add dry chilies, fennel seed, cumin seed and fenugreek seeds and fry for 3 seconds. Note: We are not breaking the red chilies as we want only its aroma and not the heat.
Add green chili, red chili and curry leaves and fry in medium heat for 2 minutes.
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| Frying cumin,fennel fenugreek seeds.dry chili,chili and curry leaves |
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| Fried onion, garlic and fried eggplant are being added |
Add curry powder, turmeric powder, pepper powder and stir.
Bring to boil. Reduce heat and simmer for ten minutes.
Add tamarind juice. Cook for 10 minutes.
Add coconut milk, Cook in slow fire until it thickens according to your preference.
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| Adding coconut milk |
Turn off the heat and dish out curry.
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| Final stage |
Serve hot with rice, chapatti or other kinds of bread.
TIPS
You can skip deep frying onion and garlic. You can add raw onion and garlic after the spices are fried and continue with fried eggplant and follow the other steps.
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| Fried eggplant gravy |
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| Eggplant curry |
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| Eggplant spicy and soft fry |
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| Eggplant Mild Curry |
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| Fried eggplant and onion salad |
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