The spices used in this curry come with many health benefits. Chilli powder, for example, has been linked to supporting weight management. From ancient times, spices have been regarded as natural “food for health,” with most carrying unique benefits (CREAMED SPINACH CURRY).
Spices are not limited to Indian kitchens. They are central to Middle Eastern cuisine, Sri Lankan cooking, and other countries. They play a major role in home-cooked meals and feature in restaurants. Cooking with spices has also become common in Western cuisine, valued for aroma, natural colour, and depth of flavour (TURMERIC RICE).
Claypot cooking, originating from ancient
traditions, is still common among Indians and Sri Lankans. It provides slow,
even heat and adds a subtle earthiness. Claypot cooking is also praised for
certain health benefits.
This brings us to the recipe. Eggplant
curry. Eggplant, also called aubergine or brinjal, can include small village
varieties. The curry is enhanced with everyday kitchen spices. Curries like
this one can be cooked a day or two ahead. Allowing them to rest helps the
flavours develop fully, as the spices are absorbed into the main ingredient,
whether vegetables, meat, or poultry.
Cooking ahead is a simple way to save time
and suits busy schedules. Vegetarian eggplant curry is naturally suitable for
vegans (VEGETARIAN FRIED RICE) and plant-based diets. It packs a punch of flavour while remaining
simple, healthy, and truly delicious.
Ingredients for Eggplant
Curry
10 small green
eggplants (slit across at the bottom but intact, keeping the stem)
7 crushed
shallots
6 crushed
garlic cloves
1 tsp fenugreek
seeds
1 tsp fennel
seeds
1 chopped
tomato
Tamarind juice
(to taste)
A handful of
curry leaves (sliced)
A handful of
spring onion (sliced) - optional
A little palm
sugar
1/2 tbsp
gingerly oil
Water - as
needed
Salt to taste
Ingredients for Curry Paste
1 tsp turmeric
powder
1 tbsp plain
chili powder (or as needed)
1/2 tbsp fish
curry powder (or as needed)
Some water
Mix these ingredients to a thick curry paste.
How to Make Eggplant Curry
Into the curry paste, add eggplants. Rub all
over and into the slits.
Set aside.
Heat claypot, and sauté shallots, garlic, fenugreek seeds and fennel seeds
Add eggplants
and stir on low heat to soften slightly.
Add tomato, water,
tamarind juice, salt, and palm sugar.
Stir all in.
Simmer till the curry thickens and eggplants are tender.
Remove from
heat.
Add curry leaves,
spring onion and gingerly oil.
Stir all in together.
