Aubergine katsu curry with pickled radishes from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 105) by Meera Sodha

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Notes about this recipe

  • SKidd on October 02, 2023

    Such a pretty and delicious dish. I’m not sure I loved the sauce as much as I expected based on others who have made it—I had a “hot curry” from Penzeys that was maybe a little too much? But the concept and execution was fine, I did use eggs for my wet breading layer (because I had a ton of backyard eggs and am not vegan ha) and baked them with convection fan for the last 5-10 minutes and they were nice and crispy.

  • ALawson25 on August 18, 2021

    Totally delicious, prefer it to the chicken version actually. I part cooked my aubergines in the oven, then deep fried and chucked them in the oven again. They were lovely and crispy, and the sauce had a great flavour. Will definitely make this again!

  • SugarFree_Vegan on August 09, 2020

    I used Gram / Chickpea Flour instead of the plain flour in the recipe because I find it works really well and also adds protein to the dish. I had a very big aubergine so sliced it in rounds which also works well. Really tasty sauce which compliments the crispy aubergine and tangy pickled radish.

  • MilduraSO on May 17, 2020

    The sauce was a huge success and makes enough to be frozen for at least a couple more meals. I found the aubergine a bit dry. In the future, I’ll finish it off by frying in oil.

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