Eggplant Curry With Coconut Milk

Step 9 – Cancel the saute mode and add salt and 1.5 cups of water and de glaze the pot. It is very important that we de glaze properly to avoid BURN sign. Step 8 – Now cook the masala for two to three minutes and add the tamarind water. This bagara baingan recipe is a delicious Hyderabadi style eggplant curry with tamarind, peanuts, sesame and coconut. It has some great layers of flavor and tastes wonderful with both bread and rice. This was good but I made some changes.

Eggplant Curry is one of my favorite vegan dinners to make at home. Spicy coconut curry with eggplant, chickpeas, and lots of flavorful spices make this meal a year-round staple. Press the manual or pressure cooker mode and adjust the time to 4 minutes on low pressure. I used small eggplants, if your eggplants are bigger you may want to increase another minute or two of cooking time.

It won't be muvva vankaya curry, of course, but it will still taste amazing. Use ½ cup of tomato puree instead of fresh tomatoes. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. If it doesn't appear after 10 minutes, try refreshing the page. Goda masala - This is a special spice blend from Maharashtrian cuisine.

I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons. Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end. Preheat oven to roast setting 325 degree Fahrenheit. Lightly spray cooking oil on baking dish.

Step 1- Dry roast quarter cup of peanuts and two teaspoons of sesame seeds separately. Take a small frypan and set it on medium heat. Add the peanuts and stir them with a spoon until they turn golden. After about a minute, remove them from the heat and onto a plate. Repeat this step with the sesame seeds, cumin seeds, and coconut, baby eggplant taking care to roast them one by one and not all together.

You can find eggplant in the grocery store or at farmers' markets. This vegetable does not store very long and it is best to plan to use them quickly. This is an extraordinarily flavorful dish, with spices like turmeric, mustard, coriander and cumin flavoring a creamy coconut sauce. Floating in that sauce are tender, juicy bits of perfectly cooked eggplant. In a pan dry roast coconut, peanuts, sesame seeds and poppy seeds . Roast for 5-6 minutes till you get a nice aroma.

Set for Pressure Cook/Manual for 4 mins on low pressure followed by a quick pressure release. You can use this Goda Masala to spice up things like Dal or Rice. Popular rice dish from Maharashtra called Masale Bhat uses this spice mix extensively. Highly fragrant and not as spicy, this earthy mix is dark brown or back in color. People sometimes refer to it as Kala Masala as well.

The second is that you have to lightly fry your curry paste in order to reveal its true potential. Only then will you have a curry worth eating. Instead of potatoes, you can also add carrots, chayote, or any other root vegetables to the curry. If you want to save time, you can use one cup pre-fried onions too, easily available in any Indian or Pakistani grocery. Kashmiri chilli powder - I like to use Kashmiri chilli in my curries as it is milder than regular chilli.