Name: Stewed Eggplant with a Coconut-Chile Spice Blend (Kolhapuri Vanghi)
Yield: Serves 4
Cuisine: India
Ingredients: 2 medium-size tomatoes, cored and cut into ½-inch cubes; 2 teaspoons Kolhapuri masala; 1 small eggplant (about 8 ounces), stem removed, cut into ½-inch cubes; 1 teaspoon coarse kosher or sea salt; ¼ cup finely chopped fresh cilantro leaves and tender stems; ½ teaspoon ground turmeric; 1 teaspoon white granulated sugar; 4 medium-size cloves garlic, finely chopped; 2 tablespoons canola oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Addictive and robust, this eggplant curry brings home the tastes and aromas of the Kolhapuri kitchen through dried coconut (also known as copra in this form), red chiles, and sesame seeds—all roasted in the spice blend. The spice blend is a cinch to make, and so is the curry.

Ingredients

2 tablespoons canola oil
4 medium-size cloves garlic, finely chopped
1

Method

Heat the oil in a medium-size saucepan over medium-high heat. Add the garlic and stir-fry to take away its raw edge, about 30 seconds. Add the eggplant and cook, stirring occasionally, until it releases its liquid and starts to appear shriveled (at which point it starts to brown), 5 to 10 minutes.
Add the tomatoes, masala, sugar, salt, and turmeric. Cook, scraping

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Ingredients

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