Malabar Eggplant (Crispy Eggplant in spiced coconut curry)
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Vegan Richa · by Vegan Richa★ 5.0 (6)

Malabar Eggplant (Crispy Eggplant in spiced coconut curry)

NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 5%
CARBS 26G70% OF CAL
4G FIBER18G OTHER4G TOTAL SUGAR
FAT 4G26% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy fried eggplant in a spiced coconut curry sauce with mustard seeds and green chilies. A flavorful South Indian side dish with deep, aromatic spices.

sideindiandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 1/2 cups cubed eggplant (about 3/4” to 1” in size)
  • 1/4 cup white rice flour
  • 5 tablespoons cornstarch
  • 8 curry leaves (chopped (fresh or frozen or dry curry leaves) )
  • 2 tablespoons chopped cilantro
  • 1 green chili (such as Serrano, finely minced)
  • 1 teaspoon garam masala
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Kashmiri chili powder (or use paprika)
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons oil
  • water as needed
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 2 dried red chillies (such as Indian or Thai. Use California red or Kashmiri chilies for less heat )
  • 5 curry leaves
  • 1/2 cup sliced onion
  • 1 teaspoon Kashmiri chili powder
  • 2 teaspoons shredded coconut
  • cilantro, (green onion and lime juice, for garnish)
PREP
20M
SODIUM
304MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.