What is eggplant curry
The world is full of surprises. Who thought such delicious dishes can be made based on one main element. This element is a veggie and it has been ignored in the supermarket by almost everybody. Not anymore. Yes, I am talking about eggplants. Eggplant, Bringle, aubergine, baingan whatever you call it this delicious vegetable can provide you with nutrition that can fill up so much gap in your daily nutrition needs. Eggplant curry is a great way to enjoy this vegetable.
Where are they popular
Eggplants or aubergine are pretty easy to cook and taste also they are full of nutrients. Eggplants are soft and edible by people of any age by which the proper amount of nutrition can be provided to everybody. And the easiest way to serve eggplant is eggplant curry. In Asia especially countries like India, Sri Lanka and all the countries around it produce it vastly. It can be planted and harvested in such a small place that you can grow it in a corner of your garden. I’m here to provide you with an easy to cook and serve aubergine curry recipe that can save your time and health both.
It is really common and well known in countries like India, Sri Lanka, and other south Asian countries. It’s mainly a traditional dish in these countries. In an eggplant curry, various kinds of spices and herbs are added with eggplant and cooked in high heat.
Indian Style eggplant curry
This Indian eggplant curry recipe is suggested by one of my Indian friends who is a great foodie and knows a lot about taste. As usual Indian cuisine requires varieties of spices. Some of them are easy to find in the local shops and some of them may not be easy to find in countries like America or Canada. One of them is hing aka asafoetida. You may have a little trouble to find fennel seeds too. As I live in South Asia it was easy for me to find it. Anyway, let’s get started with it…
Preparing the eggplant
Take a large eggplant. Wash and dice the Eggplant into thick 1 inch cubes. In a bowl add water along with 1/4 tsp salt and drop in the Eggplant cubes to retain their white color. Make sure to add enough water so that all the eggplant cubes get wet. After 2 minutes strain the water. Dry the eggplants with a paper towel.
Add some vegetable oil in a pan and when the oil is hot enough to fry. Deep fry the eggplants for 5 minutes. When the eggplants are golden brown take them out of the oil and put them in a paper towel.
In the same pan keep 3 tbsp of oil and extract the rest of it then put 1/6 tsp of hing/asafoetida. Then add 2tsp of chili powder in a small bowl of water then add it to the eggplant curry in order to refrain it from burning while you add it to the pan. Add 1/4 tsp of turmeric powder,1/2 tsp of cinnamon powder and 2 tsp of coriander powder.
Take 150ml of curd and whisk it well so that no air is in the curd. Then add the curd, make sure the flame is low when you add the curd so that you avoid curdling the curd since it’s a milk product. After 2 minutes of slow cooking add 1/2 tbsp of dry ginger powder and fennel seed powder followed by 1 tsp salt.
Finally, add the fried eggplants in the curry. Cook them for a little. Garnish it with chopped coriander leaves. You can eat it with, rice, roti/chapati(Indian bread) or any way you love to eat curry. Many people who don’t like eggplants or any kind of curry love this dish.
Calories:- 441.5 | Fat:-7.5g | Protein:- 20g | Carbohydrate:- 93.5g |
Eggplant curry Indian style
- small bowl
- paper towel
- 1 large eggplant around 1 kg
- 350 ml vegetable oil
- 1 bay leaf
- 2 green cardamom
- 4 cloves
- 1/6 tsp hing/asafoetida
- 2 tsp red chili (Kashmiri red chili) powder
- 150 ml water
- 1/4 tsp turmeric powder
- 2 tsp coriander powder
- 1/2 tsp cinnamon powder
- 150 ml curd(dahi)
- 1/2 tsp dry ginger(saunth) powder
- 1 tbsp fennel seed (sanuf) powder
- 1 tsp salt
- 1/6 cup fresh coriander
- Dice the eggplant into 1inch cubes, take them in a bowl pour water and 1/2 tsp of salt. Strain the water after 2 minutes.
- In another pan take enough vegetable oil to deep fry the eggplants, and when the oil is hot enough make sure you pat dry the Eggplants using a kitchen towel and add them to the pan.
- Deep fry the eggplants at a medium flame for 5 minutes and extract them on a kitchen towel or paper napkin, keep them aside for later use.
- In the same pan, keeping 3 tablespoons of oil and retrieving the rest of the oil, put 1/6 tsp of Hing / Asafoetida and keep a low flame.
- Add 2 tsp of red chili powder to water, pour it mixed with water followed by 1/4 tsp of turmeric powder,1/2 tsp of cinnamon powder and 2 tsp of coriander powder.
- Whisk 150ml curd well and pour it
- After 2 minutes add 1/2 tbsp of dry ginger powder and 1 tbsp of fennel seeds powder,1 tsp of salt and drop in the fried eggplants from step 3) and mix well.
- Garnish with fresh coriander leaves.
A classic Malayan eggplant curry
This is a classic Malayan eggplant curry that my Malayan friend suggested me to cook and I loved that simple and easy to cook recipe also has a charming flavor of aubergine. Its ingredients are easier to get than the first recipe and pretty easy to cook too. I hope you won’t feel any trouble cooking this dish.
Firstly take 6-7eggplants and cut them into 1inch square dice. Now chop 1kilo of red onions,4-5 pandan leaf(optional) and 4-5green chilies. Add them all in a pot big enough to stir them easily. Adding pandan leaf in the aubergine curry is optional. Now add 250 gm of tamarind into some water and squeeze the tamarind so the juices from the tamarind add in the water.Now add the tamarind juice(including seeds) along with cinnamon(100gm),turmeric(2tsp),paprika powder(2tsp),salt(1tsp),coconut oil(1cup) and water(1cup).Now cover the pot with a lid and cook it with medium heat for around 10 minutes. Check the eggplants every 2-3minutes. Take it out of the stove when the eggplants are cooked properly. Serve it with rice or eat it straight out of the pot, your choice. Eggplant curry is better with rice.
Calories:-3539| Fat:-224g | Protein:- 23g | Carbohydrate:-239g |
An classic Malaysian eggplant curry
- 6 eggplants medium sized(150-200 g each)
- 1 kg red onion
- 5 pandan leaf (optional)
- 5 green chili
- 300 gm tamarind
- 100 g cinnamon
- 2 tsp turmeric powder
- 2 tsp paprika powder
- 1 tbsp salt
- 1 cup water
- 1 cup olive oil
- Cut the eggplants into dices after washing them properly.
- Chop 1kg of red onions,4-5 green chilies,4-5 pandan leaf and add them with the eggplants in a big pot.
- Add 2 tsp of turmeric,2tsp of paprika powder, chopped pandan leaves and 1 tbsp of salt following with 1 cup of water with the eggplants.
- Add some water with the tamarind in a small bowl and squeeze the water out of it then add them with the eggplant.
- Add 1 cup of coconut oil.
- Cover the pot with a lid and cook it with medium heat for around 10minutes.
- Serve it with rice for better taste.
They are high in antioxidants
Antioxidants help you to protect your body from the harmful damages caused by free radicals. It helps to prevent chronic diseases like heart disease and cancer. Eggplants contain anthocyanins. It is a pigment that protects our body from cellular damage.
High in nutrition: One cup(99gm)of eggplant contains
- Calories -35gm
- Dietary fiber -2.5gm
- Sugar -3.2gm
- Potassium -122mg
- Vitamin A – 0.7%
- Vitamin C – 2.1%
- Calcium – 0.5%
- Iron – 1.4%
Chance of reducing heart disease
various studies on animals have shown that eggplant consumption caused their heart to function better.
Chance of reducing blood sugar
Eggplants are high in fiber and polyphenols, both of which may help reduce blood sugar levels. One test-tube study looked at polyphenol-enriched extracts of eggplant. It showed that they could reduce levels of specific enzymes that influence sugar absorption, helping reduce blood sugar.
Can help reduce weight
Eggplant is high in fiber but low in calories, both of which can help promote weight loss. It can also be used in place of higher-calorie ingredients.
Can help fight cancer
Eggplants contain solasodine rhamnosyl glycosides, which test-tube studies indicate may aid in cancer treatment. Eating more fruits and vegetables may also protect against some types of cancer.
The negative side of eggplants
Even though eggplants have many positive sides like full of nutritions, antioxidants, fiber, etc it has some negative sides too.
May cause allergy to some people. The symptoms of allergies are-
- itchy or tingly lips, tongue, or throat.
- stomach pain or cramping.
May lead to abortion–
Eggplant curry is full of nutrition and minerals but eggplant also carries elements that stimulate menstruation. That’s why pregnant women are advised to consume eggplant or eggplant curry.
May cause stomach problem-
Eggplant is a good source of fiber and potassium but overconsumption causes, problems like upset stomach, vomiting, which can give rise to hyperkalemia which is triggered by potassium. Also, the excess fiber can cause constipation, diarrhea, difficulties in the absorption of nutrients. So the consumption of eggplant should be limited to keep balance.