It’s time for a vegetarian curry! I have been getting requests for more vegetarian dishes and this curry is a really tasty and healthy option. Many people aren’t big fans of eggplants but I think they are delicious and so versatile. Back in Kuwait, we have this ‘Falafel Mushakal’ sandwich and you always get this piece of fried eggplant, sometimes 2 if lucky and it’s probably my favorite bite in that iconic sandwich. For this curry, I microwave the baby eggplants for few minutes in the microwave which helps in easier cooking and greater taste. The process is similar to salting the eggplants before cooking to absorb the moisture. They can also be roasted over the fire and then the skin removed which just gives you amazing soft jelly like flesh inside. The zucchini gives you the bit of crunch you need in an otherwise really soft curry and pairs well with the eggplants. This dish can be spicy and the coconut milk helps curb some of the spiciness.
Eggplant and Zucchini curry
Eggplants- 6 small ones
Zucchini – 2
Meat masala powder-2tbsps
Minced garlic – 2tbsps
Red chili flakes-2tbsps
Crushed tomato paste-3tbsps
Coconut milk-1 cup
1)Firstly, add the eggplants to a microwavable bowl and heat for about 3 to 4 minutes or till the eggplants become soft and a bit wilted.
2)Also, chop up some zucchini, season with salt and pepper and keep them aside.
3)In a saucepan, add, some oil, minced garlic and red chili flakes. Sauté till the garlic turns golden brown. Now cut the heated eggplants into small pieces and add it to the saucepan. Mix well.
4)Then add the meat masala powder, turmeric powder, cumin powder, cayenne pepper, lime juice and some salt. Mix well for 2 minutes. Then add some water(about 1 cup)
5)Add the tomato paste/puree to the pan and mix well. Add the chopped up zucchini as well. Cook for 20 minutes on medium flame.
6)Once the gravy is cooked,add the coconut milk and cook for another 10 minutes. Serve as shown. Enjoy! 🙂