Quick and Flavorful South Indian Eggplant Delight
This Quick and Flavorful South Indian Eggplant Delight is a delightful twist on a traditional recipe adapted from the talented Roopa Kalyanaraman. If you love eggplant, this dish will elevate your passion; if you're indifferent, prepare to be converted. Whipped up entirely in the microwave, this dish comes together in just 15 minutes, making it perfect for a busy weeknight dinner. The combination of spices, tangy tamarind, and rich coconut creates a vibrant flavor profile that beautifully complements steamed rice, resulting in a wholesome vegetarian meal that's as satisfying as it is speedy.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Canola oil
2 tablespoons (None)
Chickpea flour
1 tablespoon (None)
Turmeric powder
1/4 teaspoon (None)
Asafoetida powder
1 dash (None)
Unsweetened dried shredded coconut
3 tablespoons (None)
Grated ginger
1 tablespoon (None)
Salt
1 teaspoon (plus more to taste)
Tamarind paste
2 teaspoons (None)
Medium eggplant
2 (Rinsed, trimmed and sliced)
Fresh cilantro leaves
to garnish (Chopped)
Instructions
1
In a microwave-safe bowl, combine canola oil, chickpea flour, turmeric powder, and asafoetida powder. Heat the mixture in the microwave on high for 90 seconds, stirring halfway through to ensure even cooking.
2
In a separate bowl, place the unsweetened dried shredded coconut and microwave for 90 seconds, stirring halfway, until fragrant and lightly toasted.
3
Add the toasted coconut, grated ginger, salt, and tamarind paste to the chickpea mixture and stir well until fully combined.
4
Rinse the eggplants thoroughly, pat them dry, and trim the ends. Slice each eggplant into 1-inch thick rounds. Using a sharp knife, score one side of each slice in several places to allow the spices to penetrate.
5
Press and spread the spice mixture into the scored gashes of the eggplant slices. Arrange the eggplant in a microwave-safe dish, partially covering it with waxed paper or a microwave-safe lid.
6
Microwave on high for 6 minutes, then uncover and continue cooking on high for an additional 2 to 3 minutes, or until the eggplants are very soft and tender.
7
Once cooked, remove from the microwave and garnish with freshly chopped cilantro leaves. Serve hot or warm with a side of steamed rice for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Quick and Flavorful South Indian Eggplant Delight?
It is a 15-minute microwave-based vegetarian dish adapted from Roopa Kalyanaraman that combines eggplant with traditional South Indian spices, coconut, and tamarind.
How long does it take to make this recipe?
The entire dish comes together in just 15 minutes, making it an ideal choice for a quick weeknight dinner.
Is this recipe vegetarian?
Yes, this is a wholesome vegetarian meal consisting of vegetables, flour, and spices.
Is the dish gluten-free?
Yes, it is tagged as gluten-free as it uses chickpea flour instead of wheat flour.
Can this dish be made in a microwave?
Yes, this recipe is specifically designed to be whipped up entirely in the microwave.
Who inspired this eggplant recipe?
This dish is a twist on a traditional recipe adapted from Roopa Kalyanaraman.
What are the main spices used in this dish?
The recipe uses turmeric powder, asafoetida powder, ginger, and salt to create its vibrant flavor profile.
What gives the dish its tangy flavor?
Tamarind paste is used to provide the characteristic tangy South Indian flavor.
How do I prepare the chickpea flour base?
Combine canola oil, chickpea flour, turmeric, and asafoetida in a microwave-safe bowl and heat on high for 90 seconds, stirring halfway.
How do I toast the coconut for this recipe?
Microwave the unsweetened dried shredded coconut for 90 seconds, stirring halfway, until it is fragrant and lightly toasted.
What type of eggplant should I use?
The recipe calls for two medium eggplants, which are rinsed, trimmed, and sliced into rounds.
How thick should the eggplant slices be?
The eggplants should be sliced into 1-inch thick rounds.
Why do I need to score the eggplant?
Scoring one side of each slice allows the spice mixture to penetrate the eggplant more deeply.
How do I apply the spice mixture to the eggplant?
Press and spread the prepared spice and chickpea mixture into the scored gashes of each eggplant slice.
Should the eggplant be covered while microwaving?
Yes, you should partially cover the dish with waxed paper or a microwave-safe lid during the first 6 minutes of cooking.
How long do I cook the eggplant in the microwave?
Microwave on high for 6 minutes covered, then uncover and cook for an additional 2 to 3 minutes.
What is the final texture of the eggplant?
The eggplants should be very soft and tender when fully cooked.
What is the best garnish for this dish?
Freshly chopped cilantro leaves are the recommended garnish.
What should I serve with this eggplant dish?
This dish beautifully complements a side of steamed rice for a complete meal.
Is this dish considered spicy?
The recipe is tagged as spicy, thanks to the combination of ginger and traditional South Indian seasonings.
What type of oil is used in the recipe?
The recipe calls for 2 tablespoons of canola oil.
How much tamarind paste is needed?
You will need 2 teaspoons of tamarind paste.
Can I use fresh ginger?
Yes, the recipe specifically requires 1 tablespoon of grated ginger.
How many ingredients are in this recipe?
The recipe consists of 10 primary ingredients, including the garnish.
What is asafoetida powder?
Asafoetida is a pungent spice often used in Indian cuisine to add a savory 'umami' depth to dishes.
Is this recipe healthy?
Yes, it is tagged as a healthy dish using whole vegetables and nutritious spices like turmeric and ginger.
Can I use sweetened coconut?
The recipe specifies unsweetened dried shredded coconut to maintain the savory flavor profile.
Do I need to peel the eggplants?
No, the instructions only mention rinsing, trimming, and slicing them.
Can I serve this dish cold?
The recipe recommends serving the dish either hot or warm.
How much salt is used?
The recipe uses 1 teaspoon of salt, plus more to taste.