Stewed Eggplant with a Coconut-Chile Spice Blend

Kolhapuri Vanghi

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

  1. 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.
  2. Add the tomatoes, masala, sugar, salt, and turmeric. Cook, scraping