Dry eggplant masala (Vazhuthananga Mezhukkuvaratti)
This Dry Eggplant Masala (Vazhuthananga Mezhukkuvaratti) is another dish from the kitchens of CGH EarthMarari Beach. Eggplant is native to India and many of the home gardens we’ve visited grow them with tender loving care.
We think eggplant is an exceptional vegetable for Indian cooking. It is like a sponge that soaks up all the spices. Here, we’ve cut it in slices. But, the recipe works well with cubes too. When well cooked its texture is creamy and smooth. It delivers umami almost like meat would. No wonder eggplant is beloved across so many cultures.
This dish has a healthy dose of fennel to finish. It gives it just a hint of licorice to add to its depth of flavour. It is easy to prepare and fast to make. We hope you try this Dry Eggplant Masala (Vazhuthananga Mezhukkuvaratti). Let us know in the comments how you like it.
Dry eggplant masala (Vazhuthananga Mezhukkuvaratti) Recipe
Yields 6 to 8 servings
Prep Time 10 minutes
Cooking Time 15 minutes
Total 25 minutes
Ingredients
2 Tablespoons olive oil
1 teaspoon mustard seeds
4 teaspoons garlic paste
2 cups sliced onion
2 sliced shallots
2 whole dried red chili
2 sprig fresh curry leaves
4 teaspoon grated coconut
2 teaspoons ground black pepper
½ teaspoon chili powder – or to taste
½ teaspoon turmeric
8 cups (1 large) cubed eggplant
4 teaspoons ground fennel seeds
Salt to taste
Method
Heat the oil in a deep wok on medium heat and add the mustard seeds and cook until they pop and splutter.
Add the garlic, onion, shallots, whole red chilli, curry leaves, coconut and black pepper all at once and cook until the onions are brown in colour.
Add the chili powder and turmeric and cook for about a minute before adding the eggplant. Cook and stir, adding a small amount of water if it sticks, until cooked through.
Stir in the fennel powder and season with salt to taste.
