How To Make Eggplant Milk Curry

Katharikai Paal Curry (Eggplant Milk Curry)

1. Eggplant, 2-3
2. Onions – 1 large equivalent diced
3. Garlic – 2 cloves
4. Green chillies – 3
5. Curry leaves – a few
6. Cumin seeds
7. Mustard Seeds
8. Salt
9. Turmeric
10. Coconut Milk
11. Oil

1. Wash and cut the eggplants into small half circles. You want to keep the circles thin enough that they will cook through. Once you are done cutting them up, put them in a bowl of cold water. This will prevent browning.
2. Heat oil in a pan, and when the oil is hot, add half a tablespoon mustard seeds. The seeds will begin to pop.
3. Add a chopped onion, 2 garlic cloves and green chilies and mix with the mustard seeds.
4. Add quarter teaspoon cumin seeds and salt. The salt will help the onions cook faster, cook until brown.
5. Once the onions have browned, add the sliced eggplants, turmeric, a quarter cup water and cover and cook on low
6. Heat until fully cooked through. The eggplant should be fully mashed through; this varies on the size of your pan.
7. Add two tablespoons of boiled vaalai poo (banana leaf flower). This is optional, but it helps tighten the curry so that it isn’t so soggy.
8. Add curry leaves
9. Finally, add coconut milk. This should be on low heat. Otherwise the milk may congeal.
Adjust for salt and pepper and you are ready to serve.



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