Kerala coconut eggplant from 1,000 Indian Recipes by Neelam Batra

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Notes about this recipe

  • Yildiz100 on January 02, 2017

    I had many doubts along the way, but this turned out great. I needed to use up some zucchini , so I subbed peeled zucchini for the eggplant. I only add 414 grams (slightly less than a pound) and that was the perfect amount. The 1.25 pounds she calls for might have been too much for the sauce. The first step in the recipe is to make a paste of onions, ginger, chiles, and spices. This spice is then fried until it is golden. The problem is it's hard to tell if you are making any progress when the paste is already golden brown from turmeric, etc. Next time I'll add the spices after the paste has fried a while. I think this might also prevent the other issue I had, which was the paste wanted to form balls like a dough. I used the full three chiles-was very spicy. The only other change was added about 2 TBS water when it was ready to simmer. Was looking dry.

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