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South Indian Eggplant Curry

Mark Bittman
  • 15 minutes
  • Serves 4

INGREDIENTS

2 tbsp

canola oil

1 tbsp

chickpea flour

1/4 tsp

turmeric powder

asafetida

3 tbsp

unsweetened shredded coconut

1 tbsp

grated ginger

1 tsp

salt, plus more to taste

2 tsp

tamarind paste

1

large or 2 medium eggplant

Chopped fresh cilantro leaves for garnish