Off late, I’ve been craving everything that tastes sour, especially anything with a citrusy taste or flavor. Cravings are like the insane beast and my relationship with this creature sometimes involves, feeding and nurturing it. I probably unconsciously knew this going in when I picked up these gorgeous baby eggplants that I would indulge in a session of souring things up with the hope that it would entail future moments where I would slurp sour spicy goodness from a big bowl while sitting outside in the sun.
So I spent my morning with my precious wok, sautéing onions and ginger in hot coconut oil flavored with the heat of dried whole red chilies and fragrant cumin. Then came those cherubic eggplants that sizzled and sputtered as soon as their dark purple skins met the heat of the pan. Finally, I stirred in the coconut milk and lime juice and once the yellow broth came together, I inhaled the scent of the fresh lime juice and knew it was all worth it in the end.
This sour curry should be served hot with rice or bread or eaten directly.
sour eggplant curry
yields: 4 servings
1lb baby eggplants
1 tablespoon vinegar
2 tablespoon coconut oil
4 dried red chili peppers, whole (I used Kashmiri chili peppers)
1/2 teaspoon cumin seeds
1 1/2 cups red onion thinly sliced
1 teaspoon turmeric powder
2 inch ginger root, peeled and cut into thin strips
1 can/13.66 fluid ounces/403mL light coconut milk
1/2 cup water
1 teaspoon salt
1/4 cup lime juice, freshly squeezed
fresh mint leaves to garnish
1. Cut the eggplants crosswise from the bottom but leave the stems attached. Immerse the eggplants in a bowl containing cold water and vinegar to prevent blackening. Keep aside until ready to use
2. Heat the coconut oil in a large wok or saucepan with a lid on medium high for about 30 seconds. Add the chili and cumin to the wok and cook for 15 seconds. Immediately add the onions, turmeric powder and ginger root, stir occasionally and cook for about 4-5 minutes or until the onions turn translucent. At this point, drain the eggplants and add them to the wok, sauté on medium high for about 3 minutes, stir occasionally. The eggplants should have their skins slightly seared.
3. Add the coconut milk, water and salt. Bring the contents to a boil on a medium high flame and the reduce to a gentle simmer. Cook for another 20 minutes or until the eggplants are tender enough that a fork can easily pass through the flesh. Once the eggplant is cooked, fold in the fresh lemon juice. Cook for another minute and remove from the stove. Garnish with fresh mint leaves and serve hot with rice or flat bread.