Baingan Masala (curried roasted eggplant)- Serves 3
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The inspiration for this recipe came from the ever popular “Bagara Baingan” but with a few easy-peasy and healthy shortcuts.
Traditionally, the dish is made with deep-fried eggplant - I have simply roasted mine generously brushed with coconut oil. I remember my mother painstaking roasting grated fresh coconut, peanuts and sesame seeds, then blending them all together each time she wanted to make this dish. I have skipped that part and replaced it with peanut butter, tahini and coconut milk - the result is healthy delicious and ready within minutes.
Ingredients for Baingan Masala400g small, round eggplant
2 tablespoons coconut oil, plus more for brushing 15g tamarind soaked in 1/3 cup hot water 1 teaspoon mustard seeds 1 sprig fresh curry leaves 100g finely chopped red onion 5 cloves garlic, finely minced 1/2 inch ginger, finely minced 1-2 bird’s eye chilies, finely chopped 200g grated fresh tomatoes 1/4 teaspoon turmeric powder 1/4 teaspoon chili powder, optional 1 teaspoon coriander powder 1 teaspoon sea-salt, plus more for sprinkling 2 tablespoon crunchy peanut butter 1 tablespoon tahini 2 tablespoons coconut cream or thick coconut milk 1/2 cup water 1 small bunch coriander, chopped |
Recipe |
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