Eggplant Curry: Vegetarian & Claypot Style

This eggplant curry isn't just your typical recipe (SPICY VEGETARIAN EGGPLANT: THAI STYLE). Ms. Nava’s twist on the classic involves a unique method of preparing the eggplant, ensuring the curry paste is absorbed deep into the eggplant for a richer, fuller flavor. Cooking it in a claypot deepens the taste, infusing the curry with an authentic touch and enhancing the spices, curry leaves, and a hint of gingerly oil. Simple ingredients, easily found at your local market, come together to create a flavor-packed curry that’s sure to surprise your taste buds (TASTY VEGETARIAN MUTTON RECIPES).

Ingredients

10 small green eggplants (cut across at the bottom but intact, keeping the stem)

7 crushed shallots

6 crushed garlic cloves

1 tsp fenugreek seeds

1 tsp fennel seeds

1 chopped tomato

Tamarind juice (to taste)

A handful of curry leaves (sliced)

A handful of spring onion (sliced) - optional 

A little palm sugar (for balance)

1/2 tbsp gingerly oil

Water - as needed (depending on how thick you prefer the curry)

Salt to taste

For the Curry Paste

1 tsp turmeric powder

1 tbsp plain chili powder (or as needed)

1/2 tbsp fish curry powder (or as needed)

 

Method

Coat the eggplants with the curry paste ingredients with some water. 

Set aside.

Heat a claypot, sauté shallots, garlic, fenugreek seeds and fennel seeds 

Add the eggplants and stir on low heat to soften slightly.

Stir in the tomato, water, tamarind juice, salt, and palm sugar.

Simmer until the curry thickens and the eggplants are tender.

Remove from heat and stir in the curry leaves, spring onion and gingerly oil.