Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 cup coconut milk
- 1 tablespoon tamarind paste
- Salt, to taste
- 2 tablespoons vegetable oil
- 1 tablespoon fresh cilantro leaves, chopped
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a dry skillet, toast the cumin and coriander seeds until fragrant. Grind them into a powder using a mortar and pestle or a spice grinder.
2. Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and sauté until translucent.
3. Add the garlic, ginger, and ground spices. Cook for 1-2 minutes, stirring constantly.
4. Add the eggplant slices and stir to coat them with the spice mixture. Cook for 5-7 minutes, until the eggplant is slightly browned and tender.
5. Add the coconut milk, tamarind paste, chili powder, and salt. Stir to combine.
6. Reduce the heat to low and simmer for 10-15 minutes, until the sauce has thickened and the eggplant is fully cooked.
7. Remove from heat and garnish with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 18g
Carbohydrates: 17g
Protein: 3g
Fiber: 7g
Sodium: 320mg
Substitutions for ingredients:
- You can use any type of eggplant for this recipe.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
- If you don't have tamarind paste, you can use 1 tablespoon of lemon juice instead.
Variations:
- You can add other vegetables to this curry, such as bell peppers, zucchini, or carrots.
- For a spicier curry, add more chili powder or fresh chili peppers.
- You can also add some protein to this curry, such as tofu, chicken, or shrimp.
Tips and tricks:
- To prevent the eggplant from becoming too mushy, don't overcook it.
- If the curry is too thick, you can add some water or vegetable broth to thin it out.
- Taste the curry and adjust the seasoning as needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in bowls or on plates, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve the curry with rice or naan bread.
- A side salad or steamed vegetables would also be a great addition.
Suggested side dishes:
- Steamed rice
- Naan bread
- Side salad
- Steamed vegetables
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk to mellow out the heat.
- If the eggplant is too mushy, reduce the cooking time or use firmer eggplants.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Pinakro Eggplant Curry is a traditional dish from the Indian state of Kerala. It is a popular vegetarian curry that is often served with rice or bread.
Flavor profiles:
This curry is spicy, tangy, and slightly sweet, with a creamy coconut milk sauce.
Serving suggestions:
Serve the curry in bowls or on plates, garnished with fresh cilantro leaves, and with rice or naan bread on the side.
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Region: Indian