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Categories:
eggplants salt vegetable oil vegetable oil onion turmeric powder cumin powder coriander powder whole mustard seeds garlic ginger green chilies Curry cider vinegar coconut milk brown sugar salt
Viewed: 48 - Published at: 9 years agoIngredients
- 21 ounces large eggplants
- 1 teaspoon salt (optional)
- vegetable oil, for deep frying
- 2 tablespoons vegetable oil, extra
- 1/2 medium onion, finely chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon whole mustard seeds, ground in a mortar and pestle
- 4 garlic cloves, finely chopped
- 1 inch fresh ginger, grated
- 2 green chilies, chopped (optionally seeded to reduce the heat)
- 10 fresh curry leaves
- 1 1 tablespoon cider vinegar or 1 tablespoon wine vinegar
- 1/3 cup coconut milk
- 1/2 teaspoon brown sugar
- salt
Method
- Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
- Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
- Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
- Drain thoroughly on kitchen paper.
- In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
- Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
- Stir and saute for 30 seconds.
- Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
- Bring slowly to the boil before adding the deep-fried eggplant cubes.
- Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
- Taste and season with a little more sugar and/or salt as desired.
