Chef’s Nectar, “ Goan Eggplant Curry” delicious 🥰


Mind blowing Goan style eggplant curry, just a thought converted into a delicious delicacy, enjoy 😘

Whether was very nice, as cool breeze was blowing and just looking out from my balcony, suddenly heard the vegetable vendor was shouting Baingan, baingan fresh from the farm I give a look at them and found its amazing, suddenly I thought why should not make something out from this king Aubergine and I produce the nectar as Goan style Aubergine Curry. Especially for my dearest friends those who get bored from eating the dal rice every day 😘👌

Ingredients for making the Goan Eggplant Curry 😘👌

  • 4 aubergines/ egg plant
  • 2tsp salt
  • 2tbsp vegetable oil
  • 2tbsp coconut powder for a punch
  • 1 onion, peeled and finely sliced
  • 4 garlic cloves, finely sliced
  • 6 pcs Curry leaves
  • 1 thumb-size piece ginger, peeled and finely sliced into matchsticks
  • 2 red chillies, deseeded and finely diced
  • ½tsp mustard seeds
  • 1/2 tsp coriander ppwder
  • 1/2 tsp red chilly powder
  • ½tsp turmeric
  • 1tsp ground coriander
  • 1tbsp tamarind paste
  • 1 cup ripe tomatoes, chopped
  • 1 x 400ml can coconut milk
  • salt and pepper, as desired
  • 2 tbsp gram flour/ besen
  • 2 green chilies
  • 1 tsp fresh green coriander, chopped

Method of making the Goan Eggplant Curry 😊😋

  1. Make a batter of besen/ gram flour in a thick consistency and seasoned with salt, red chilly, coriander powder, cumin powder.
  2. Cut the aubergines into slices and salt in a colander for 30 minutes to help them soak up less oil.
  3. Heat oil in a Kadai and fry out all the slices of the eggplant into golden brown and keep aside.
  4. Heat the oil in a large pan and fry the dry red chilly, onion, garlic, ginger, and curry leaves until golden Brown or translucent .
  5. Add the green chilli and mustard seeds and toast for one minute. Add the rest of the spices listed above and stir thoroughly to mixed until it get fragrant and Cook for five to six minutes, then add the tamarind paste/ water, tomatoes and coconut milk.
  6. Add enough water to cover, bring to boil, turn the heat down and let the gravy simmer for a while, Adjust the seasoning check the consistency.
  7. Once the gravy is thicken then add the fried slices of the eggplant and mixed well into the gravy.
  8. Serve hot garnished with fresh chopped coriander, accompanied with rice, roti or naan. As per your preferences. Enjoy this fabulous dish ! you will forget the taste of Goan fish curry it’s my gurentee.🥰😋

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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