Eggplant Curry / கத்திரிக்காய் கறி

My favorite curry! Not too healthy because we’re frying the eggplant, but definitely worth it 🙂

Eggplant Curry

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Frying Time 15 minutes mins

Ingredients

  

• 2 Eggplants (கத்திரிக்காய்)
• ½ Medium Sized Onion (வெங்காயம்)
• 6 Garlic Cloves (பூண்டு)
• ½ tsp Fennel Seeds (பெருஞ்சீரகம்)
• ¼ tsp Mustard Seeds (கடுகு)
• ¼ tsp Fenugreek Seeds (வெந்தயம்)
• 3 tsp Curry Powder (கறித்தூள்)
• ½ cup Coconut Milk (தேங்காய்ப்பால்)
• ½ cup Water (தண்ணீர்)
• ⅛ tsp Tamarind Concentrate (புளி)
• ½ tsp Salt (உப்பு)

Instructions

 

• Slice eggplants and then fry in oil.
  
• Slice the onion and garlic cloves.
  
• Cook onion and garlic cloves on a pot in oil with fennel seeds and mustard seeds. Cook on low heat.
  
• Once the onions turn a golden color, add fenugreek seeds.
• Add curry powder and mix.
• Add ¼ cup thick coconut milk mixed with ½ cup water. Add salt and mix well.
• Cover the curry with a lid and let it cook until it begins to boil.
• Once it boils, mix in the tamarind concentrate. Once again, cover with a lid and let boil.
• Once it boils, add ¼ cup thick coconut milk. Add eggplants and mix using a fork (use something that lets you handle and mix the eggplants gently to not smash them).
  
• Allow the curry to cook on low flame without a lid covering. Add additional salt to taste.