Eggplantcurryindian Recipes

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BAINGAN BHARTA (EGGPLANT CURRY)



Baingan Bharta (Eggplant Curry) image

This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.

Provided by Yakuta Rasheed

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 11

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
½ cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
¼ bunch cilantro, finely chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  • Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  • Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g

EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY



Eggplant Curry - South Indian Brinjal Curry image

Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you've made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you're concerned, skip or reduce it!

Provided by Nagi

Categories     curries     Mains

Number Of Ingredients 23

2 tbsp vegetable oil ((or canola))
700g / 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))
1/2 tsp each salt and pepper
3 tbsp vegetable oil ((or canola))
3/4 tsp black mustard seeds ((Note 2))
14 curry leaves, fresh ((Note 3))
1 red onion (, quartered and thinly sliced)
3 tbsp passata or tomato pulp (or canned tomato) ((Note 4))
1 tbsp garlic (, grated (4 cloves approx))
1 tbsp ginger (, grated (1.5cm piece approx))
1 1/4 cups water
3/4 tsp salt
3 tbsp coconut milk (or cream, full fat (Note 5))
1/4 tsp cardamom powder
1/4 tsp ground clove
1/4 tsp black pepper
1/2 tsp chilli powder (or cayenne (NOT US Chilli Powder))
4 tsp coriander powder
4 tsp cumin powder
Basmati rice
Yogurt (, highly recommended)
Coriander/cilantro leaves (, optional)
Easy flatbread (as naan!) (, optional)

Steps:

  • Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
  • Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
  • Place in large bowl, toss with oil, salt and pepper.
  • Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
  • Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
  • Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
  • Add onions, cook 5 minutes until golden brown.
  • Add tomato, cook for 1 minute, stirring.
  • Add garlic and ginger, cook 2 minutes.
  • Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
  • Stir in water, and then add the eggplant.
  • Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
  • Stir in coconut milk, taste then add more salt if needed.
  • Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
  • Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.

Nutrition Facts : Calories 250 kcal, Carbohydrate 18 g, Protein 3 g, Fat 21 g, SaturatedFat 16 g, Sodium 1051 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

EGGPLANT CURRY (INDIAN)



Eggplant Curry (Indian) image

Make and share this Eggplant Curry (Indian) recipe from Food.com.

Provided by Mia in Germany

Categories     Curries

Time 35m

Yield 2 , 2 serving(s)

Number Of Ingredients 15

1 medium eggplant
2 small onions
2 garlic cloves
1 inch ginger
1 red chili pepper
1 green chili pepper
1 tablespoon ground coriander
1 teaspoon brown mustard seeds
1 teaspoon cumin seed
4 curry leaves
1 tablespoon ghee
1 teaspoon tamarind puree
1 tablespoon tomato paste
1 cup coconut milk
salt, to taste

Steps:

  • Slice eggplant lenghthwise about 3/4 inch thick. Sprinkle slices with salt and set aside.
  • Finely mince garlic and ginger, sprinkle with little salt, mince some more until nearly mashed.
  • Slice onions thinly.
  • Seed and finely chop red and green chili peppers.
  • In a deep skillet, heat ghee and fry sliced onions until soft and lightly browned.
  • Meanwhile, pat eggplant slices dry and cube them.
  • Add red and green chili peppers, minced garlic and ginger, curry leaves, mustard seeds, cumin seeds and ground coriander to the onions, fry, stirring, until fragrant, then add tomato paste and tamarind puree, stir and add eggplant cubes.
  • Fry one more minute, then add coconut milk, bring to a gentle boil, cover and let simmer for about 20 minutes or until eggplant is soft.
  • Serve with rice, roti, dal or meat curry!

Nutrition Facts : Calories 724.3, Fat 32.4, SaturatedFat 27.1, Cholesterol 16.4, Sodium 132.1, Carbohydrate 109.8, Fiber 13.2, Sugar 89.1, Protein 7.5

ROASTED EGGPLANT CURRY RECIPE BY TASTY



Roasted Eggplant Curry Recipe by Tasty image

Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro

Provided by Merle O'Neal

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

3 medium eggplants
¼ cup olive oil
sea salt, to taste
½ teaspoon freshly ground pepper, plus more to taste
¼ cup coconut oil
½ medium white onion, chopped
1 teaspoon chili powder
2 teaspoons ground cardamom
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 tablespoon ground turmeric
3 cloves garlic, minced
1 teaspoon ginger, peeled and minced
3 roma tomatoes, Ripe, Diced, Medium size
15 oz coconut milk
½ cup water
cooked rice, for serving
fresh cilantro, chopped, for serving

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
  • Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
  • In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
  • Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
  • Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
  • Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
  • Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
  • Serve the curry warm over rice, topped with chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams

SOUTH INDIAN EGGPLANT CURRY



South Indian Eggplant Curry image

Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.

Provided by Mark Bittman

Categories     dinner, lunch, quick, main course

Time 15m

Yield 4 or more servings

Number Of Ingredients 10

2 tablespoons canola oil
1 tablespoon chickpea flour
1/4 teaspoon turmeric powder
Dash of asafetida
3 tablespoons unsweetened shredded coconut
1 tablespoon grated ginger
1 teaspoon salt, plus more to taste
2 teaspoons tamarind paste
1 large or 2 medium eggplant
Chopped fresh cilantro leaves for garnish

Steps:

  • In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
  • Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 355 milligrams, Sugar 6 grams, TransFat 0 grams

EGGPLANT CURRY



Eggplant Curry image

An Indian dish that is so full of flavor. Serve over rice or with Roti. If not using baby eggplant just cut into large pieces and coat but being careful when cooking so they don't dissolve into the sauce. Tofu can be used in addition or substitution. Serve with recipe #55617 Take a look at this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226782 for step x step of making this.

Provided by Rita1652

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 small yellow onion, coarsely chopped
2 inches fresh ginger, coarsely chopped
6 garlic cloves, peeled and chopped
1 tablespoon garam masala
1 tablespoon brown sugar
1 tablespoon canola oil
6 eggplants (baby or Indian)
15 ounces diced tomatoes (canned or 2 large tomatoes)
1 medium yellow onion, diced
chopped cilantro leaf (to garnish)
2 tablespoons canola oil
1/2 tablespoon ground coriander
1 teaspoon paprika (Hot smoked or sweet your choice)
1/2 teaspoon turmeric
1 teaspoon ground cayenne pepper
1 tablespoon brown sugar

Steps:

  • In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside.
  • Cut into the baby eggplants up to about 1/4 inch from the stem, without breaking up the stem, into roughly lengthwise quarters gently separate at the slits, while holding the stem tight, and slather on the masala paste into the slits of the eggplant, in a thin layer, taking care not to break apart the eggplant; set aside. Or use the long thin eggplant cut into 1 inch slices and make a cut halfway through to slather the masala into and on the slices.
  • Heat 2 Tbsp of oil in a pan, add the diced onions and a pinch of salt and any remaining marsala paste left over after coating the eggplants; saute till onion turns translucent about 4-5 minutes.
  • Add the diced tomatoes and the rest of the spices, stir till well-incorporated.
  • Season with salt to taste.
  • Gently place the 'stuffed and coated' eggplants into the sauce so they are mostly submerged, cover and let it simmer over medium low heat till eggplant changes color and is cooked through but not mushy about 20 minutes.
  • Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart.
  • When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.

Nutrition Facts : Calories 333.8, Fat 12.4, SaturatedFat 1.1, Sodium 24.4, Carbohydrate 56.9, Fiber 26.2, Sugar 27.7, Protein 8.9

EGGPLANT CURRY (BAINGAN BHARTA)



Eggplant Curry (Baingan Bharta) image

A very easy and non-fussy way to make eggplant. Very few ingredients are needed for this delicious Indian curry. Garnish with additional mint if desired. Tastes best with besan (gram flour) roti.

Provided by Iram Khan

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 2

Number Of Ingredients 11

1 medium eggplant
8 cloves garlic, peeled, or more to taste
2 tablespoons vegetable oil, or more as needed
2 medium onions, thinly sliced
1 tomato, chopped
½ teaspoon red chile powder
salt to taste
2 tablespoons plain yogurt, room temperature
2 Indian thin green chile peppers, sliced lenghwise
3 mint leaves, or to taste
salt to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
  • Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
  • Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
  • Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
  • Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 38.1 g, Cholesterol 0.9 mg, Fat 14.8 g, Fiber 12.9 g, Protein 7.1 g, SaturatedFat 2.5 g, Sodium 184.6 mg, Sugar 16.5 g

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From archanaskitchen.com


CHICKEN AND EGGPLANT CURRY | SLIMMING EATS
2017-06-10 Add the ghee to a large frying over a medium heat. Once melted add the mustard seeds. Once they start to pop, add the onions and fry till softened. Add the garlic and ginger and chicken thighs and fry until lightly browned. Add the chilli, cumin, coriander, garam masala, turmeric and tomato paste and stir to evenly coat.
From slimmingeats.com


SOUTH INDIAN BAKED EGGPLANT CURRY RECIPE - VEGAN RICHA
2022-03-11 Then bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes. Meanwhile, make the tempering with mustard seeds and fenugreek seeds: Heat the oil in a small skillet over medium high heat. Once the oil is hot, add the mustard seeds and fenugreek seeds and cook until the seeds start to pop or change color.
From veganricha.com


CURRIED EGGPLANT - THERESCIPES.INFO
We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch. See more result ›› See also : Thai Eggplant Curry Recipe , …
From therecipes.info


INDIAN EGGPLANT CURRY RECIPE (BAINGAN BHARTA)- PAI'S KITCHEN!
Whenever I go to an Indian restaurant, this dish is always on my table. This easy eggplant "curry" has a soft, luscious texture that works well as a dip for ...
From youtube.com


SEARED EGGPLANT AND COCONUT MILK CURRY RECIPE - FOOD & WINE
Step 1. Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared ...
From foodandwine.com


EASY EGGPLANT CURRY RECIPE (BAINGAN BHARTA)
Add the eggplant, tomatoes, peppers, garam masala, smoked paprika and turmeric and toss to coat evenly. Cover with a tight-fitting lid. Turn down the heat and simmer for about 15 minutes. Once the eggplant is tender, remove the lid and turn up the heat to reduce the liquid. Continue frying the curry, stirring regularly until the sauce starts to ...
From norecipes.com


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