South Indian Eggplant Curry with Onion (Ulli Karam)


I don’t make this often, but here’s another variation to the Eggplant curry

EggplantCurry

Ingredients:

2 Japanese Eggplant
1-1 1/2  onion chopped
Cilantro, chopped

Seasoning:

2-3 tbsp (or as desired)  South Indian Curry Powder
turmeric
asafoetida
1-2 tbsp tamarind juice (or as desired)
Salt to taste
3-4 tbsp oil

Heat 1-2 tbsp of oil in a pan and add chopped onion and fry for 5-10 minutes, stirring as needed, until the onion are lightly browned. Transfer to the blender or food processor. Pulse gently to squash the onion.

Meanwhile, add 1-2 tbsp oil to the pan, turmeric, salt and add chopped eggplant and fry for 5-10 minutes, until browned. Transfer the onion to the pan. Add 1-2 tbsp tamarind juice. Mix well, cover with a lid and cook for 5-10 minutes.

Add South Indian curry powder as desired, season with some chopped cilantro and serve warm with some rice or roti.

You can also use this recipe with potatoes, tindora, chinese okra and more.

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