NYT South Indian Eggplant Curry

on

 YES!

Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.

Recipe says 4 servings but I say 2! I recommend doubling the recipe.

INGREDIENTS

  • 2 tablespoons canola oil
  • 1 tablespoon chickpea flour
  • ¼ teaspoon turmeric powder
  •  Dash of asafetida didn't use this - instead garlic powder
  • 3 tablespoons unsweetened shredded coconutdidn't use this
  • 1 tablespoon grated ginger
  • 1 teaspoon salt, plus more to taste
  • 2 teaspoons tamarind paste used 1 teaspoon brown sugar and 1 teaspoon lime juice
  • 1 large or 2 medium eggplant
  •  Chopped fresh cilantro leaves for garnish

PREPARATION

  1. In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
  2. Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
  3. Recipe originally from: https://cooking.nytimes.com/recipes/1016057-south-indian-eggplant-curry?action=click&module=RecipeBox&pgType=recipebox-page&region=collection&rank=17

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