Roasted Eggplants in Coconut Gravy | Recipe with Pictures
Hello everyone! What's cooking? 😀 Nothing much special with us, just another recipe that we are drooling over and enjoying like no one's business. Today's recipe is a very interesting take on our love-hate eggplants/brinjals.
I never liked these much but I remember never hating them as well, actually blame it on my parents and grandparents. They always had a way to trick me and my brother into eating anything and everything vegetarian. Usually I cook them either as stuffed with masala or like a regular dish with potatoes and tomatoes and all that desi jazz. Today I decided to twist up our palate and ditch the authentic desi flavours for some tropical aromas and got these yummy roasted eggplants in coconut gravy.
Now, for a North Indian that I am coconut milk or anything coconut in cooking is something unusual and special at the same time unlike the South Indian cuisine where coconut is an integral part. It all started with me being stunned with the awesome Thai cuisine that we had a couple of days ago at an eating joint; since then I couldn't stop dreaming about that Thai green curry. Now this does not mean in any way that I am claiming to have made a Thai recipe, no, I can't even! This is just a reasonably easy recipe with coconut in it that tasted yum to me and Hubs and I thought to share with you. 😀
Lets get started with the ingredients for 4-6 servings:
Eggplants, cut into large bite-size pieces (~2 inch)—~10-12/1 kg (I used the slender longer ones, but if you use the large round ones use about 4-5)
Cooking oil—3 tbsp
Olive oil—3 tbsp
Onions, coarsely chopped—2 medium
Ginger, thinly sliced—~1" piece
Dried red chilli—1-2
Coriander seeds—1 tbsp
Tomatoes, finely chopped—~400 gm (you can also use canned ones)
Coconut milk—~400 mL (1 can)
Salt—as per the taste
Fresh cilantro—few sprigs
Preheat the oven to 210°C. Wash and pat dry eggplants and keep them ready into bite-sized pieces. In a large bowl, put the cut eggplants, 3 tbsp olive oil (you can use cooking oil instead of olive oil), sprinkle some salt and mix everything. Arrange the eggplants on a baking tray and roast for about 15 minutes then turn the pieces over and let the other side roast for about 10-15 minutes. Turn off the oven and take these out.
Take a large pan over high heat and add 3 tbsp of cooking oil. Once it is hot enough add black cardamom and dry red chilli followed by onions, ginger and garlic. Let it cook for about 10-12 minutes or until onion are soft and translucent.
Meanwhile, grind green cardamom seeds, coriander seeds, and black pepper seeds in a mortar and pestle or a grinder. Add this dry mixture to the onions once they are done, followed by turmeric. Mix everything.
Add chopped tomatoes, coconut milk, and water to the pan, mix and let everything cook for about 5 min.
Add roasted eggplants and let the curry to simmer on high flame.. Once it simmers, lower the heat and let the curry cook on low heat for about 15-20 minutes, stirring occasionally. Add some chopped cilantro.
Turn off the heat, serve the curry in a dervish dish, garnish with some fresh cilantro and enjoy with rice. We had it with chapatis and believe me it tasted equally delicious with chapatis as well.
That's it for this recipe! I hope you liked this one, do give it a try and let me know how it worked out for you! 🙂