Dinner,  Foods For Health

Desh’s Eggplant Curry

One of my step daughter’s is here for a surprise visit for her dad this week….I was excited to organise it for her & her dad – they really don’t see enough of each other since they are in different states. I saw this recipe & it reminded me of Hollee as she loves eggplant so I thought I’d give this a go. Sounds delish!!

eggplant

Serves 4

Ingredients:

  • 1/4C vegetable/coconut oil
  • 1/4tsp brown mustard seeds
  • 1/4tsp fennel seeds
  • 1//4tsp cumin seeds
  • 10 curry leaves
  • 4 cloves garlic, grated
  • 1cm cube ginger, grated
  • 5 shallots, cut into thin semicircles
  • 1 eggplant, cut into 2cm cubes
  • 1tsp chilli powder
  • 2TBsp Sri Lankan curry powder
  • 1/4C tamarind juice (combine 1Tbsptamarind pulp with 5Tbsp boiling water. Strain & use the juice).
  • 1/4C milk (maybe try coconut milk)
  • 2Tbsp fresh coriander, chopped
  • Sea salt to taste
  • 1 green chilli to garnish

Method:

  1. Add 2Tbsp of oil to large pan & heat. Add the brown mustard seeds, fennel seeds, cumin seeds & curry leaves, & stir for 1min until the spices become fragrant.
  2. Add the garlic, ginger & shallots, & stir until soft. Add the remaining oil & the eggplant, along with chilli powder, curry powder & cook until eggplant is very soft & loses its shape – turning mushy. This will take 30-40mins.
  3. Add in tarmaring juice & cook for few minutes, then add milk & continue stirring slowing for 2mins.
  4. Finally add in tomato, coriander & sea salt to taste. Garnish with green chilli & serve with brown rice & lentils.

Recipe from “Every Bite Takes You Home” by Gaye Weeden & Hayley Smorgon

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