Malabar Eggplant (Crispy Eggplant in spiced coconut curry)
User Reviews
5
Malabar Eggplant (Crispy Eggplant in spiced coconut curry)
Description
The recipe for Malabar Eggplant combines crisped eggplant chunks coated in a flavorful batter of rice flour, cornstarch, spices, and herbs like curry leaves and cilantro. The eggplant is first soaked in salted water to prevent browning and encourage crispiness, then coated and cooked via baking or pan-frying to achieve a crunchy exterior with tender flesh inside. The accompanying sauce is prepared by tempering mustard seeds, red chilies, and curry leaves, followed by sautéing onions and adding kashmiri chili powder and shredded coconut, creating a fragrant, mildly spicy curry base. The final dish is garnished with cilantro, green onion, and lime juice to add brightness.
This eggplant curry works well as a side or main dish and pairs nicely with rice, flatbreads, or dosa, offering a balance of crispy textures and creamy coconut flavors. Variations with cauliflower or tofu are possible, adapting cooking times and techniques to maintain ideal texture and flavor integration.
The recipe notes suggest flexibility in vegetable choices and cooking methods, with tips for steaming before frying for firmer vegetables like cauliflower, and options for adding coconut milk to increase sauce richness and volume. The dish is naturally free from gluten, nuts, and soy when appropriate oils are used, making it accessible to various diets.
Ingredients
For the Eggplant
- 3 1/2 cups eggplant about 3/4” to 1” in size, cubed
- 1/4 cup white rice flour
- 5 tablespoons cornstarch
- 8 curry leaves chopped (fresh or frozen or dry curry leaves)
- 2 tablespoons cilantro chopped
- 1 green chili such as Serrano, finely minced
- 1 teaspoon garam masala
- 1/2 teaspoon garlic powder
- 1 teaspoon kashmiri chili powder or use paprika
- 1 teaspoon black pepper ground
- 1/2 teaspoon salt
- 2 teaspoons neutral cooking oil generic cooking oil
- water as needed
For the Sauce
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon mustard seeds
- 2 dried red chili such as Indian or Thai. Use California red or Kashmiri chilies for less heat
- 5 curry leaves
- 1/2 cup onion sliced
- 1 teaspoon kashmiri chili powder
- 2 teaspoons coconut shredded
- cilantro green onion and lime juice, for garnish
Instructions
First, make the eggplant.
- Chop the eggplant, if you haven't already, and then soak it in 4 or 5 cups of water with a teaspoon of salt, so that the cubed eggplant doesn't brown, and it will crisp up better when you pan fry or bake it. Drain when the batter is ready, let sit to drain for a minute, then place in a kitchen towel or paper towel. Lightly press to absorb most moisture.
- Make the batter: Add the rice flour, cornstarch, chili, herbs, spices, and salt to a bowl and mix well. Then, add the oil and 1/4 cup of water. Mix well, adding more water a tablespoon at a time until you have a smooth batter that’s slightly more loose than a paste. Then, add the eggplant to the bowl, and toss well to coat. If the batter is too thick to coat the eggplant, you can sprinkle in more water while mixing, so that it coats the eggplant really well.
- To Bake: Spread the eggplant on a parchment-lined baking sheet and bake at 415° F (213° C) for 15 to 20 minutes. To Pan Fry: Add 2 teaspoons of oil to a large skillet over medium-high heat. Once hot, add the eggplant and cook until most of the edges of the eggplant are crisp and golden, and the insides are cooked. Be sure to flip occasionally and get all sides of the cubes cooked and crispy, about 8 to 10 minutes. Set aside.
Meanwhile, make the sauce.
- Add the teaspoon of oil to the skillet over medium heat, and once the oil is hot, add the mustard seeds. Let them start to pop, then break the red chilies in half and add them to the skillet. Add the curry leaves, as well, and mix quickly, then add the onion and a good pinch of salt. Cook until the onion is translucent, stir occasionally (4-6 minutes). then mix in the Kashmiri chili powder and coconut, and continue to cook for another 2 to 3 minutes.
- Fold in the baked or pan-fried eggplant. You can also add splashes of lime juice, if the skillet is drying out too much. Top with the green onion, cilantro, and lime juice, and serve this immediately as a side or as an appetizer with flatbread, naan, or tortillas, or as part of a spread with dals or tofu curries.
Notes
- Soak eggplant in salted water before battering to improve texture and prevent discoloration.
- For cauliflower, pre-steam until al dente before battering and pan-frying to ensure proper cooking.
- To make a saucier curry, add 1 cup of coconut milk after incorporating chili powder and shredded coconut, then simmer briefly before adding eggplant.
- Adding extra firm tofu pressed and cubed is an option; bake or pan-fry with the eggplant or use tofu alone with adjusted cooking times.
- Serve with rice, flatbread, or dosa to complement the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 350mg | 15% |
| Potassium | 254mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 70mg | 78% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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