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Coconut Baingan Masala
Created by: Howcan Team
Ingredients
- 2 medium eggplants, cut into cubes
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 green chili, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
- Add 1 teaspoon of cumin seeds and let them sizzle for 30 seconds.
- Add 1 finely chopped onion and sauté until it turns golden brown.
- Stir in 3 cloves of minced garlic, 1-inch grated ginger, and 1 finely chopped green chili. Cook for 2 minutes.
- Add 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/2 teaspoon of red chili powder, and salt to taste. Mix well and cook for another 2 minutes.
- Add the cubed eggplants to the pan and stir to coat them with the spices. Cook for 5 minutes, stirring occasionally.
- Pour in 1 cup of coconut milk and bring the curry to a gentle simmer. Cover the pan and cook for 15-20 minutes, or until the eggplants are tender.
- Sprinkle 1 teaspoon of garam masala over the curry and stir to combine. Cook for an additional 2 minutes.
- Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Baingan Masala is a popular Indian dish with a rich history dating back centuries. The addition of coconut milk adds a creamy and luxurious texture to this traditional recipe. This South Indian variation of Baingan Masala is a testament to the diverse culinary influences in the region, where coconut-based dishes are prevalent. Renowned chefs in Kerala and Tamil Nadu have perfected this recipe, infusing it with the fragrant flavors of coconut milk and a blend of aromatic spices. The dish is often served in coastal regions where coconut trees are abundant, adding a tropical twist to the classic eggplant dish. For the best version of Baingan Masala with coconut milk, sourcing fresh eggplants and high-quality coconut milk is essential. The key to achieving the perfect balance of flavors lies in the careful combination of spices and the slow simmering of the coconut milk to create a luscious sauce. While the traditional method involves slow-cooking the eggplant with the coconut milk and spices, some chefs also recommend roasting the eggplant before adding it to the coconut-infused masala for a smoky flavor. This alternative method adds depth to the dish and is favored by those seeking a more intense flavor profile. Today, this delectable dish can be savored in authentic South Indian restaurants, where chefs pay homage to the time-honored recipe, ensuring that each bite is a harmonious blend of creamy coconut, tender eggplant, and aromatic spices. Whether enjoyed with fluffy naan or fragrant basmati rice, Baingan Masala with coconut milk is a true culinary delight that captures the essence of South Indian cuisine.
45 min
4 servings
320 calories
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