Step-by-Step Guide to Prepare Favorite Baby Aubergine with Coconut & Curry Leaf

Hello everybody, it is Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Baby Aubergine with Coconut & Curry Leaf. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Baby Aubergine with Coconut & Curry Leaf, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baby Aubergine with Coconut & Curry Leaf delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Baby Aubergine with Coconut & Curry Leaf using 19 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Baby Aubergine with Coconut & Curry Leaf:

1. 8 baby aubergines
2. 2 tablespoons vegetable oil
3. 100 g (31/2 oz/generous 1 cup) desiccated coconut
4. 50 g (2 oz/1/3 cup) unsalted peanuts
5. 40 g (11/2 oz/1/4 cup) white sesame seeds
6. 4 teaspoons coriander seeds
7. 4 teaspoons cumin seeds
8. 2 green chillies
9. 1 small bunch of fresh coriander
10. 1 teaspoon black mustard seeds
11. 80 g (3 oz) packet of fresh curry leaves
12. 2 brown onions, finely chopped
13. 2 tablespoons Ginger & Garlic Paste
14. 1 teaspoon ground turmeric
15. 1 tablespoon Kashmiri red chilli powder
16. 500 ml (17 fl oz/2 cups) coconut milk
17. to taste Sea salt,
18. 100 ml (31/2 fl oz/scant ½ cup) Tamarind & Date Chutney
19. Chutney

Steps to make to make Baby Aubergine with Coconut & Curry Leaf

1. Prepare the aubergines by making a deep cross with a knife at the base of each one. Soak them in heavily salted water for 30 minutes, then drain. The salt water will extract any excess water within the aubergine.
2. Heat 1 tablespoon of the oil in a large frying pan (skillet) and fry the aubergines for about 5 minutes until just cooked. Drain and set aside to be added to the masala later.
3. Wipe the oil residue from the pan and dry-toast the desiccated coconut, peanuts, sesame, coriander and cumin seeds for 30 seconds or so until fragrant. Leave to cool, then blitz in a food processor with the green chillies, fresh coriander and a little water, if necessary, to form a paste.
4. Heat the remaining oil in the same pan, over a medium heat, add the mustard seeds and curry leaves and fry for 30 seconds or so until they start so splutter, then add the onions and cook for 10 minutes until translucent. Add the ginger and garlic paste, chilli-coconut-spice paste, turmeric and chilli powder, followed by the coconut milk.
5. Bring to the boil, then turn down to a simmer, cover and cook for around 20 minutes until everything is soft and well blended. Season to taste with salt and the tamarind chutney.
6. Add the aubergines to the sauce and cook for a further 10 minutes. Just before serving, garnish with the fried onions and a few fried curry leaves.

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So that's going to wrap this up for this special food Simple Way to Prepare Ultimate Baby Aubergine with Coconut & Curry Leaf. Thank you very much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!