Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 2 large eggplants, about 750 grams, into 2-inch chunks, then lightly salt the pieces and let them sit for 15 minutes before patting dry with a paper towel.

2. 2

   Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium-high heat, then add the prepared eggplant and fry in batches until golden brown and slightly tender, about 5-7 minutes per batch, removing them to a plate.

3. 3

   Reduce the heat to medium, add 1 tablespoon of coconut oil, and sauté 1 thinly sliced large red onion, 4 minced garlic cloves, 1 inch of grated fresh ginger, 10-12 fresh curry leaves, and 2 slit green chilies until the onion softens, which takes about 5 minutes.

4. 4

   Stir in 1 teaspoon of mustard seeds and 1/2 teaspoon of fennel seeds for 1 minute until fragrant, then add 1/2 teaspoon of turmeric powder, 1 tablespoon of roasted chili powder, 1 teaspoon of ground cumin, and 2 teaspoons of ground coriander, cooking for another 2 minutes while stirring constantly.

5. 5

   Pour in 1 tablespoon of tamarind paste mixed with 3 tablespoons of warm water, along with 200 ml (3/4 cup) of thin coconut milk and 1 teaspoon of salt, bringing the mixture to a gentle simmer.

6. 6

   Return the fried eggplant to the pot, gently stir to coat, then pour in 400 ml (1.5 cups) of thick coconut milk, and bring it to a low simmer before covering and braising for 20-25 minutes, or until the eggplant is very tender.

7. 7

   Optionally, stir in 1/2 teaspoon of sugar to balance the flavors, then gently stir and serve hot.