Spiced Eggplant Curry

Ingredients

While the original Mchuzi wa biringani from Tanzanian cuisine features coconut milk and a unique blend of spices, this adapted North Indian version replaces coconut milk with a tomato-based curry sauce. The spices used in this recipe are characteristic of North Indian cuisine, including cumin, coriander, turmeric, and garam masala. The cooking technique and flavor profile have been adjusted to align with the traditional flavors of North India. We alse have the original recipe for Mchuzi wa biringani, so you can check it out.

• 2 large eggplants, cut into cubes 2 large eggplants, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (adjust to taste) 1/4 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 4g
• Fiber: 9g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onion and sauté until golden brown.
4. 4.
   Stir in the minced garlic and grated ginger, cooking for another minute.
5. 5.
   Add the pureed tomatoes and cook until the oil separates from the mixture.
6. 6.
   Sprinkle in the ground coriander, turmeric powder, garam masala, red chili powder, and salt. Mix well.
7. 7.
   Add the cubed eggplant to the pan and coat it evenly with the spice mixture.
8. 8.
   Cover the pan and let the curry simmer on low heat for about 20 minutes, or until the eggplant is tender.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Eggplant — To ensure the eggplant cooks evenly, make sure to cut it into uniform cubes. You can also sprinkle some salt on the eggplant cubes and let them sit for 10 minutes before cooking to remove any bitterness.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a finely chopped green chili.
• If you prefer a creamier texture, you can add a splash of coconut milk or cashew cream to the curry.
• Serve the Spiced Eggplant Curry with a side of raita (yogurt sauce) and pickles for a complete Indian meal experience.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Spiced Eggplant Curry hot with steamed basmati rice or naan bread. Garnish with fresh cilantro leaves for a burst of freshness.

Presentation advice

To enhance the presentation, sprinkle some additional garam masala and a drizzle of coconut milk on top of the curry. Serve it in a traditional Indian copper serving dish for an authentic touch.