If you want to make a rich, flavorful, and nutritious curry with a humble eggplant, you are at the right place. This recipe is going to liven up your taste buds because it has all the primary tastes like sweet, salty, sour, and spicy in the right proportion. This is a recipe that I enjoyed growing up and still do. It is very close to my heart and reminds me of home (my mother).

The “Humble” Indian Eggplant Curry (4-6 servings)

  • Preparation time: 10 minutes
  • Cooking time: 20-30 minutes

Ingredients

Sauteing:

  • 1 pound eggplant (small & purple)
  • 2-3 tablespoons sesame oil

Sauce (curry):

  • 1 purple onion (roughly chopped)
  • 2 tomatoes (roughly chopped)
  • 1 cup shredded coconut
  • 1 tablespoon sesame seeds
  • 1 tablespoon fennel seeds
  • 1-inch ginger
  • 3 garlic cloves
  • 1 sprig of curry leaves
  • 1 tablespoon tamarind paste

Spices:

  • 1/8 teaspoon turmeric powder
  • 1 teaspoon Kashmiri chili powder
  • 2 tablespoons coriander powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Celtic/Himalayan salt—as required
  • 1 cup water

Garnish:

  • 1 teaspoon coconut sugar
  • Cilantro (finely chopped)

Directions

  1. Use small, round tender purple eggplants and make two crosscuts on the bottom of the eggplant keeping the stem intact.
  2. In a heavy bottom pan add 1 tablespoon sesame oil and sauté the eggplants till it’s half cooked for 3-5 minutes and set aside.
  3. In a blender add all the ingredients to make the sauce, and blend till it’s a smooth (fine) sauce.
  4. In the same pan add 2 tablespoons oil, the sauce, spices, and 1 cup of water.
  5. Cook for 15 minutes on medium-low flame with the lid on and check every 5 minutes to make sure the sauce doesn't stick to the bottom of the pan.
  6. Add the half-cooked eggplant to the pan and cook for 5-10 minutes until the flavor gets inside of the eggplant. Check for salt and add if required.
  7. Finally add the coconut sugar and finely chopped cilantro to the sauce and serve with hot rice or with any flatbread (soft spelt Chapathi).

Tips 

  1. There are different kinds of eggplants but for this recipe using the right kind of eggplant makes a huge difference. Use eggplants that are round, dark purple, and between the size of an egg and a lemon. I recommend the small purple Indian eggplant.
  2. To get the authentic taste use red shallots or red pearl onions and sesame oil.
  3. The blender is going to be your best friend when making this recipe.

Call to Action

This humble eggplant curry reminds me of our Humble King who humbled himself and was obedient unto death (of the cross). Jesus exhibited a character that is exactly opposite to Satan (which is proud and selfish) and defeated death, self, sin, and Satan at the cross. Jesus won the battle and is at the right hand of the throne of God, now being our righteous judge and our soon-coming King. And to Jesus was given dominion and glory and a kingdom, that all peoples, nations, and languages should serve Him; His dominion is an everlasting dominion, which shall not pass away, and His kingdom one that shall not be destroyed (Daniel 7:14).

"Let this mind of Jesus also be in us" (Philippians 2:5) that we will be obedient (making no provision for the flesh for it to fulfill lusts, Romans 13:14) like Him to the Word of God and work out our own salvation with fear and trembling (Philippians 2:12), looking unto Jesus the author and finisher of our faith (Hebrews 12:2). The bible is expressly clear that whether we willingly or unwillingly acknowledge Him or not, that at the name of Jesus every knee will bow and that every tongue will confess that Jesus Christ is Lord, to the glory of God the Father.

Let us humble ourselves in the sight of the Lord and our Humble King Jesus Christ will lift us high (James 4:10). 


All scripture taken from the King James Version.

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