Small Whole Eggplant Curry – Style 1

Small Whole Eggplant Curry – Style 1

This is a delicacy, indeed. You may not prepare this dish often. However, it is delicious especially using the Special Curry Powder. Eggplant is a great vegetable. It can be prepared in so many ways and in so many cuisines. This is just one wonderful way!

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Curry Leaves, Turmeric

 

Small Whole Eggplant Curry – Style 1

Serves 2
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Serve Hot
Region Indian

Ingredients

  • 9 - 10 Small Eggplants (available in Indian and Chinese grocery stores)
  • 1 teaspoon Salt
  • 1 teaspoon Turmeric
  • 1/4 cup Special Curry Powder (see note below)
  • 1/4 cup Oil

Optional

  • 6 - 8 leaves Curry Leaves

Note

My Recipe for "Special Curry Powder" is here.

By the way, try not to break the eggplants while filling with curry powder, or while stir-frying and turning. However, it is breaks, so be it. Just let it cook. It will still taste good!

Directions

Step 1
Please see the pictures before starting to slice and make slits in the eggplants.
Step 2
Carefully make 4 vertical slits in each eggplant about two-thirds deep. (First make two vertical slits, turn the eggplant and make two more slits. ) Don't slice too deep. If you do, the eggplant will break.
Step 3
Using a small spoon, carefully spoon a little of the curry powder in each of the vertical slits, so that it falls into the crevices. Do this for every eggplant. Do not pry open and break the eggplant.
Step 4
Place a deep frying pan on medium heat. Add the oil and spread it with a flat spatula.
Step 5
Reduce the heat to Low. Carefully place the eggplants one by one in the pan. See pictures.
Step 6
Sprinkle turmeric powder on top of all the eggplants. Sprinkle any remaining curry powder on the eggplants. Sprinkle the curry leaves on top too.
Step 7
Increase heat to Medium. Cover and let it cook for 2 minutes.
Step 8
Remove cover. Using the flat spatula, gentle turn over every eggplant, one by one. Do not break the eggplants. Cover. Cook for 2 more minutes.
Step 9
Remove cover. Don't cover the pan any more.
Step 10
Turn the eggplants and cook for 2 more minutes. Repeat this until the eggplants look cooked and roasted.
Small Whole Eggplant Curry - Style 1
Step 11
Serve hot as a side dish with anything.
Fresh Mint Chutney
Special Curry Powder

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