Grilled Baby Eggplants in Skinny Tangy Gravy is a popular recipe in my family. It is one of my mom's specialties and she makes it at every festive occasion or birthday celebrations. This eggplant dish has been requested by my close friends Reetha and Nisha for many years.
My dear friends -I have finally posted the recipe here. (I really don't know why I took this long as I have no qualms about sharing recipes). I have prepared the skinny version here as I have substituted my mom's coconut milk with skim milk. So it may not have that oomph but it is close enough!! Go on - try it out.
8 baby eggplants
1/2 ( half) tsp mustard seeds
1 stalk curry leaves
1 medium onion, sliced
1 and 1/2 tsp Chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 tomato, cut into 8 wedges
2tbsp thick tamarind extract
Salt per preference
1/2 cup skim milk
1/2 cup water
Chopped Cilantro leaves for garnish
Cut the eggplants into four in the middle but not all the way through. Let it still be attached to the stalk. Soak in salted water for 10 mins. Drain and dry on paper towel.
Heat a big pan and pour 4 tbsp oil. Place the eggplants and grill till all sides are cooked. Be extra gentle as the cooked eggplants are very soft. Remember we still want them in one piece! Remove and drain oil on kitchen towel.
On the same pan, add the mustard seeds and once it splutters, add the sliced onion and curry leaves. Fry till onions turn translucent.
Lower fire and then add in the chilli powder. Fry for a minute or so.
Then add in the other spice powders, tamarind extract, tomato wedges and salt. Pour in half a cup of water and 1/2 cup of skim milk. Let it come to a rapid boil and allow the gravy to thicken.
After 3 minutes when the gravy has thickened, add in the grilled eggplants. Gently turn then around so that the gravy coats all the eggplants. Cook on very low heat covered for 10-15 minutes.
Garnish with chopped cilantro and serve hot.