Eggplant curry with tamarind and coconut
We love the layered flavours you get in an Indian curry, especially when they skew sweet-sour. Which they do here, thanks to jaggery, tomatoes and – yum! – tamarind paste. There are a few steps to making this but none are hard. It’s a perfect Sunday cooking project and you can make extras and freeze them for during the week too. Use the frozen coconut you buy from Asian supermarkets, not the desiccated stuff from the supermarket; it doesn't soften and is not great to eat in a dish like this.
SERVES 4
1.2kg baby eggplants
60g (1/4 cup) yellow split peas (toor dahl)
4 tsp cumin seeds
2 tbsp coriander seeds
½ tsp fennel seeds
4 tsp each vegetable oil and ghee
1 onion, finely chopped
4 garlic cloves, crushed or finely chopped
2½ tbsp finely grated or chopped ginger
1½ tsp black mustard seeds
4 dried chillies
2 stems curry leaves, plus extra, for serving
4 tsp tomato paste
4 tomatoes, chopped
70g (⅔ cup) frozen grated coconut, thawed*
2½ tbsp tamarind paste
2½ tbsp jaggery, chopped
1 tsp Kashmiri chilli powder*
625ml (2½ cups) chicken or vegetable stock
steamed basmati rice, to serve
*available from Asian supermarkets
Trim the eggplant stalks if necessary. Using a small sharp knife, score a crosswise slit into the base of each eggplant, cutting about halfway up the eggplant. Sprinkle a little salt into the cuts, then place the eggplant in a colander and set aside for 20 minutes to drain.
Meanwhile, combine the split peas, cumin, coriander and fennel seeds in a spice grinder, then grind until a fine powder forms. Place the mixture in a small frypan over medium-low heat, then dry-roast, shaking the pan occasionally, for 2-3 minutes or until fragrant. Remove to a small bowl and set aside.
Heat the vegetable oil and ghee in a large, heavy-based saucepan or casserole over medium heat. Add the onion and a pinch of salt, then cook, stirring occasionally, for 2-3 minutes or until the onions have softened. Add the ginger and garlic and cook for another 2 minutes or until softened, then add the mustard seeds, dried chilli and curry leaves and cook for 1-2 minutes or until the mustard seeds start to pop. Add the tomato paste, stir to combine, then add the powdered split pea mixture, tomato, coconut, tamarind paste, jaggery, chilli powder and stock. Stirring often to prevent lumps forming, bring the mixture to a simmer.
Rinse the eggplant, making sure to remove as much of the salt as possible, and drain. Add the eggplant to the curry, place a plate on top to submerge them, then bring to a simmer. Reduce the heat to low, cover the pan with a lid, then cook for 40-45 minutes or until the eggplant is tender. Scatter with curry leaves, then serve with steamed basmati rice.
