Eggplant, aubergine or brinjal. All from the same family tree right? Except maybe their shapes and sizes and at times, color code as well. Eggplant in fact is a favourite in my house for all sorts of dishes, including in curries as well (Nadan Meen Curry). In fact, I can go on and on and speak about eggplant, but potentially it will be best I stick to this recipe for the day. Thai Style Eggplant. Thai cuisine and Nava K (Vegan Tom Yum Soup, Thai Fried Chicken & Lamb Massaman Curry)? Pretty much says it all and after, and Thai Style Eggplant basically is fried eggplant in a spicy, tangy and kaffir lime leaves scented attractive gravy/sauce. Oh, a vegetarian variety too (Bengali Begun Bhaja, Baingan Bharta, Japanese Eggplant Saute, Eggplant Tikka & Brinjal Stir Fry).
1 medium size Chinese eggplant - cut into two, then into medium size pieces and flower out as seen in this picture.
1 tsp rice flour
1 tsp corn flour
For the gravy
1 tbsp dried chilli paste (blended/grounded dried red chillies)
1 medium size onion - chopped
1 small ball of tamarind/assam - mix with 1/2 cup water to extract juice
A small piece of palm sugar
3 to 4 kaffir lime leaves - slice thinly
Oil as needed
Salt for taste
Mix eggplant with rice flour, corn flour and a pinch of salt.
Deep fry, remove and keep aside.
Leave about 2 tbsp of oil in the same pan.
Saute onion and add chilli paste.
Fry over low heat till aromatic.
Pour in tamarind juice and season with palm sugar and salt.
Stir and let simmer.
Add fried eggplant and lime leaves.
Stir all in and dish out.