Ingredients
-
1/2
-
3
-
3
-
2
-
4
-
1/2
-
12
-
1/4
-
2
-
1
-
-
-
-
-
Directions
South Indian Eggplant (Aubergine) Curry,This is an adopted recipe that I haven’t yet tried. The original chef comments: “My good friends Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. Im posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer).”,I recently had this dish in Hyderabad India & it was a very creamy texture. I’m not sure if I did something wrong but it was grainy in texture, maybe the course chopped peanuts? Maybe she made it different too but do you think this would work with peanut butter to make it creamer? ??,This was fantastic! I followed the recipe rather closely, except I added cumin to the toasted coconut mixture and to the oil, but not a 3rd time to the onions. I added some chicken slices when I added the eggplant, and some green chili, which was good. The layers of flavor were amazing! Truly!
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Steps
|
1
Done
|
In a Cast Iron or Other Heavy Skillet, Roast Coconut Powder, Poppy Seeds, Sesame Seeds and Cumin Seeds Over Low Heat Until Light Brown. |
|
2
Done
|
Remove from Pan to Stop the Cooking and Cool. |
|
3
Done
|
Put This Coconut Mixture in a Food Processor and Process Until Its Grainy, Reserve in a Dish. |
|
4
Done
|
Grind the Roasted Channa Dal in a Spice Grinder Until It Is a Fine Powder and Add to the Coconut Mixture. |
|
5
Done
|
in a Food Processor, Process the Peanuts Until They Are Coarsely Ground. |
|
6
Done
|
Wash and Stem the Eggplants. |
|
7
Done
|
Cut Each Eggplant 2/3 Into the Wide End Up to the Stem Making an x Leave the Stem End Intact. |
|
8
Done
|
Heat 1/4 Cup Oil in a Skillet and Cook the Eggplants on Low Until Soft. |
|
9
Done
|
in a Separate Pan, Heat the 2 Tablespoons of Oil to Medium Hot. |
|
10
Done
|
Add the 1 Teaspoon of Cumin Seeds and 1 Teaspoon of Mustard Seeds to the Hot Oil. |
