Dish of Eggplants Curry
(click to enlarge)

Eggplant Curry


India   -   Brinjal Curry
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 #
***
1-1/4 hr
Yes		 An excellent and flavorful Eggplant Curry, easy to make, uses only easily available ingredients, and low chili heat.

14
12
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5
4
1
1/2
1
2
2
1/2
1
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1
1
1
1/2
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1/2
1/2
2
oz
oz
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cl
in

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t
t
t
t
---
T
t
c
c
---
t
c
T
Eggplants (1)
Potatoes (2)
-- Spices #1
Garlic
Cinnamon (3)
Bay Leaf
-- Spices #2
Chili, green (4)
Coriander Seed
Curry Powder (5)
Turmeric
Salt
----------
Oil (6)
Mustard Seeds (7)  
Tomato Sauce (8)
Water
-- Finish
Garam Masala (9)
Cilantro
Lemon Juice

Have everything ready as cooking goes fast.

PREP   -   (45 min)
  1. Cut EGGPLANTS. If small round Indian Eggplants, cut in quarters lengthwise. If Long Narrow Eggplants, cut in half lengthwise and slice crosswise about 3/4 inch. Otherwise do your best to come out with a reasonable size. Immediately place in cold water to prevent browning.
  2. Peel POTATOES and cut into size similar to the Eggplant. Place in a saucepan with water to cover and bring to a boil. Simmer until half done. Drain. This prevents acid in the tomatoes hardening the potatoes.
  3. Crush GARLIC and chop fine. Mix together all Spices #1 items.
  4. Chop CHILIS fine. Grind CORIANDER. Mix all Spices #2 items.
  5. Squeeze LEMON JUICE.
  6. Chop CILANTRO coarse. Measure is after chopping lightly packed.
RUN   -   (25 min)
  1. Place Oil and Mustard Seeds in a Wok, Kadhai, or Sauté Pan (3 quart). Bring up hot until the Mustard Seeds start to pop. Turn the heat down to low and stir in Spices #1. Fry stirring until aromatic, about 1 minute.
  2. Stir in Tomato Sauce and Spices #2. Bring up to a simmer and simmer stirring for about 3 minutes.
  3. Drain Eggplants and Potatoes. Stir in along with Water. Stir until everything is coated. Bring to a simmer and simmer covered, stirring now and then, until Eggplants and Potatoes are tender, about 20 minutes. Check and add more water if needed.
  4. Quickly stir in Finish items and serve hot with plenty of steamed long grain Rice.
NOTES:

  1. Eggplant:

      I use the small round Indian eggplants which are very available here in Southern California, but Italian, Japanese or similar long thin eggplants will work fine. Big Globe Eggplants need to be peeled. White eggplants I've encountered have very tough skins. For details see our Eggplants page.

  2. Potatoes:

      I use Red Potatoes which cook tender fairly quickly but hold shape well. White Rose type could also be used, but Yukon Gold type turn to mush cooked more than the minimum. For details see our Potatoes page.

  3. Cinnamon:

      Length is for Real Cinnamon. If using hard Cassia Cinnamon, use two sticks. For details see our Cinnamon / Cassia page.

  4. Chili, Green:

      Indian green chilis are often unavailable even here in Los Angeles, and vary a lot in hotness. I use Serranos, which are highly available in North America and fairly consistent. One Serrano gives this curry a noticeable but not offensive chili bite. For details see our Indian Chilis.

  5. Curry Powder:

      By default this means "Madras Curry Powder", and its use makes this sort of an Anglo-Indian recipe. Curry Powder is not used in India. Sun and Ship are good brands, but it's easy to make fresh from our recipe Madras Curry Powder.

  6. Oil:

      Über expert Julie Sahni has certified Pure Olive Oil (but not Virgin) for Indian cooking. Other neutral oils can be used.

  7. Mustard Seed:

      In India Black Mustard Seed is used, but Yellow will work if that's what you have.

  8. Tomato Sauce:

      A very simple tomato sauce should be used. My favorite is Faraon Spanish Style which comes in convenient 8 ounce cans, but other simple sauces will also work.

  9. Garam Masala:

      This is an Indian "finishing" spice mix, made differently all over India. The default is Punjab, but use any you like. Some commercial brands aren't very good, so it's best made by one of our recipes under Indian Basics.
  10. 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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