Eggplant curry that is also called as Baingan Bharta in India is a tangy flavored curry, made with spices and coconut. This curry served with rice and made it a delightful dinner.
Indian eggplant recipe – Baingan Bharta:
Tangy Eggplant curry is a favorite dish in South India; it tastes flavorful and aromatic. Eggplant cooked with onion, tomato, and tamarind gravy. Spices, Curry leaves, Fenugreek seeds give a nice aroma and unique flavor to the curry.
South Indian Brinjal Puli Kulambu:
South Indian Brinjal Puli Kulambu is a slight variation to the regular Eggplant curry. It is simple to make and tastes tangy. It is same procedure but makes the curry little thin, making it more gravy to mix it with rice.
I added coconut to this curry; you can also make this curry without coconut. Without coconut, this curry stays safe at least 3 – 4 days in the refrigerator.
How to make Tamarind juice?
I also used raw tamarind in this recipe.
For this recipe, I soaked tamarind in warm water for 10 minutes and extract pulp from it. You could also use tamarind paste, but tamarind paste is strong in flavor, so make sure to be careful with the quantity.
Vegetarian Meals with Rice:
This tangy eggplant curry goes very well with hot steamed white rice. Tangy Eggplant curry with white rice is an excellent vegetarian meal.
Tangy Eggplant curry, white rice, and papad together make a simple and tasty South Indian vegetarian menu.
Cook Eggplant with coconut:
Coconut in the tangy eggplant curry helps to enhance the flavor and mild sweetness to the curry. I used shredded coconut in this recipe; you could also use thick coconut milk. Avoid adding too much of coconut or coconut milk, we just add coconut for the flavor. Adding too much of coconut tends to make the curry thick and sweet.
Avoid adding too much of coconut or coconut milk, we just add coconut for the flavor. Adding too much of coconut tends to make the curry thick and sweet.
Eggplant curry that is also called as baingan bharta in India is a tangy flavored curry, made with spices and coconut. This curry served with rice and made it a delightful dinner.
- 5 no EGGPLANT
- 4 no ROMA TOMATO
- 1 no ONIONS CHOPPED
- 1 tbsp GARLIC RAW
- 5 tbsp OIL
- 0.50 tsp FENUGREEK SEED
- 0.50 tsp MUSTARD SEEDS
- 1 tsp URAD DAL
- 10 no CURRY LEAVES
- 40 gms TAMARIND
- 1 tbsp CORIANDER POWDER
- 1 tsp PEPPER RED OR CAYENNE
- 0.25 cup COCONUT MEAT RAW
- 0.50 tsp CUMIN SEED
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Slice the eggplants (brinjal) and chop the onion, garlic, and tomatoes finely. Soak tamarind in warm water for 10 minutes and extract the tamarind juice. Keep aside.
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In a pan heat oil add mustard seeds and wait until it gets splutter.","Add fenugreek seeds, urad dal, asafoetida, curry leaves, chopped garlic, onion and cook until onion becomes soft.
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Add sliced eggplant and cook until it gets cooked completely.","Add chopped tomatoes and cook until it becomes soft.
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Add coriander powder, salt, turmeric powder, red chili powder and mix well. Cook until the spices lose its raw smell.
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Add the tamarind extract and allow it to boil for 5 - 7 minutes. Grind shredded coconut and cumin seeds together to a smooth paste and add it to the curry. Mix well and garnish it with chopped coriander leaves.
How to serve
Serve this delicious dish with hot steaming white or brown rice.