Eggplant Cooked In Roasted Coconut Gravy | South Indian Curry Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For roasting coconut
  • Coconut, grated- 1½ cups
  • Small onions or pearl onions- 3
  • Curry leaves- 8 leaves
  • Kashmiri Chili powder- ½ to 1 tbsp
  • Coriander powder- 1 tbsp
  • Whole peppercorns- 1 tsp
  • Water- 1 cup while grinding
For making gravy
  • Eggplant or Brinjal, diced- 2 cups
  • Tamarind extract- ½ cup (2-inch slice, soaked in ½ cup warm water)
  • Curry leaves- 1 sprig
  • Salt- 1½ tsp
Instructions
  1. In a small bowl, soak fresh tamarind in ½ cup of lukewarm water for 5 minutes.
  2. Squeeze the soaked tamarind in water to extract the juice, strain the juice & discard the skin & seeds.
  3. Place a large pan over medium heat.
  4. Add grated coconut, small onions & curry leaves, roast over medium heat till the coconut turns golden brown in color.
  5. Keep stirring for even roasting and to avoid the coconut from burning.
  6. When the coconut turns golden brown, add Kashmiri chili powder (for less spice add ½ tbsp), coriander powder & whole black peppercorns.
  7. If you want this less spicy, add less whole peppercorns.
  8. Combine everything well, saute for 2 minutes.
  9. Take the pan off the heat, let cool down.
  10. In a blender, grind the roasted coconut along with 1 cup water to a smooth paste.
  11. If the mixture is too thick add some more water while grinding.
  12. Use a claypan or non-stick saucepan: add the diced eggplant and curry leaves; combine well.
  13. Add the ground coconut paste & rinse the blender jar with ½ cup water & add that as well.
  14. Add ½ cup of the tamarind extract to the gravy, combine well.
  15. Add salt & combine well.
  16. Place the pan over medium heat & close with a lid, cook covered for 20 minutes till the eggplant has turned soft.
  17. If the gravy is too thick, add some water to thin it down and cook further for a few minutes.
  18. Taste the gravy, adjust salt according to your needs.
  19. Take the pan off the heat, keep it covered for a few minutes.
  20. Enjoy this roasted coconut curry with rice, chapati, appam, idiyappam or pathiri.
Notes
Instead of eggplant, veggies like okra, drumsticks-moringa, bitter gourd, small-pearl onions can be added. Or add fish like sea bream, sea bass, sardines, mackerel, kingfish, pomfret or add shrimp.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/eggplant-cooked-in-roasted-coconut-gravy-south-indian-curry-recipe/