South Indian Eggplant Curry

• Vegetarian

• Produce

  • 1 Dash Asafetida
  • 1 Cilantro, fresh leaves
  • 1 tbsp Ginger
  • 1 Large or 2 medium eggplant

• Condiments

  • 2 tsp Tamarind paste

• Baking & Spices

  • 1 tbsp Chickpea flour
  • 1 tsp Salt
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 3 tbsp Coconut, unsweetened

Found on cooking.nytimes.com

Description

Directions

• In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture. Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.