Serving
(click to enlarge)

Eggplants with Amaranth
India - Andhra Pradesh
  -   Thota kura-Poluru Vankaya Kura
Serves:
Effort:
Sched:
DoAhead:  
4 side  
***
40 min  
Yes

This flavorful curry of eggplant and greens is very popular in Andhra Pradesh. It works well as a side dish or as a light vegetarian main dish with rice. The green and white eggplants we know as "Thai" are the main type grown in southeastern India.





10
1
1/4
4
------
1
8
1/4
1/4
------
1/2
1/8
l/2
oz
#
in

---
cl

t
t
---
T
t
t
Amaranth Greens (1)  
Thai Eggplants (2)
Ginger root
Chili, green (3)
-- Seasonings
Garlic
Curry Leaves (4)
Cumin seeds
Mustard seeds (5)
---------
Oil
Turmeric
Salt
PREP   -   (25 min)
  1. Wash AMARANTH. Pick off leaves and tender tips, discarding stems. You should end up with about 5 ounces. Chop small.
  2. Slice EGGPLANTS lengthwise in quarters if very small, 6ths if larger. Hold in water acidulated with Lemon Juice or Citric Acid until needed.
  3. Slice GINGER very thin, then chop very fine. Chop CHILIS very fine. Mix.
  4. Crush GARLIC and chop fine. Mix all Seasoning items.
RUN   -   (15 min)
  1. Drain Eggplants.
  2. In a spacious sauté pan heat Oil quite hot. Stir in Seasoning mix (careful, the curry leaves will splatTer). Fry stirring until Garlic starts to color.
  3. Stir in Eggplants and fry stirring over highest heat until they are getting soft.
  4. Stir in Amaranth leaves, Ginger mix, Turmeric and Salt. Fry stirring over moderate heat until Amaranth is wilted and Eggplants are cooked through (3 to 5 minutes).
  5. Serve hot with steamed Jasmine rice or Chapatis.
NOTES:
  1. Amaranth:   These greens are available in markets serving South and Southeast Asian communities. For details see our Amaranth page.
  2. Thai Eggplant:   These are golf ball sized green and white eggplants available from Asian markets and sometimes from Asian growers at farmer's markets. For details see our Eggplants page.
  3. Chili:   The Indian green chilis sold around here are very mild compared to in India, and not always available, so I use Thai green chilis, much hotter but also much smaller. For details see our Chili Page.
  4. Curry Leaves   These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.
  5. Mustard Seeds   In India black mustard seeds are always used, but the yellow ones will work if you don't have those.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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