Baingan Kuzhambu
A homestyle kuzhambu where eggplant simmers in a deeply bhunao-ed masala — the kind of curry that tastes better on day two, if it lasts that long. About 40 minutes from fridge to table.
Ingredients
- Ginger Garlic Paste1 tbsp
- Garam Masala1/2 tsp
- Saltto taste
- Onion1 large, finely chopped
- Tomato2, finely chopped
- Turmeric Powder1/2 tsp
- Mustard Seeds1 tsp
- Curry Leaves2 sprigs
- Tamarind Paste2 tbsp
- Eggplant300 g, cut
- Ground Coriander1 tsp
- Red Chili Powder1 tsp
- Coconut Oil2 tbsp
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Heat the coconut oil in a heavy kadhai over medium heat until it shimmers.
- 2
Crackle the mustard seeds with a few curry leaves — they should pop within seconds.
- 3
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
- 4
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
- 5
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
- 6
Simmer hard with tamarind until the raw smell cooks off and the gravy turns glossy.
- 7
Add the eggplant and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
- 8
Season with salt, garam masala and reduce to the consistency you like.
- 9
Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.
Chef's tip
Bhunao patiently — the moment the oil separates from the masala is when the real flavour begins.
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