10 indian coconut eggplant Recipes

eggplant, onions, garlic cloves, ginger, red chili pepper, green chili pepper, ground coriander, brown mustard seeds, cumin seed, curry leaves, ghee, tamarind puree, tomato paste, coconut milk, salt , to taste

clarified butter , divided, pearl onions , blanched 1 minute,peeled, fresh okra pods, indian eggplants (each about 3 inches long) or 4 asian eggplants, trimmed, each quartered lengthwise, carrots (about 10 oz), peeled , cut on diagonal into 1/4-inch-thick ovals, tomatoes, cored, cubed, clarified butter, white onions, chopped, minced peeled fresh ginger, garlic clove, chopped, chopped fresh or frozen curry leaves* (about 16 leaves ), black mustard seeds, turmeric, fenugreek seeds, cayenne pepper, coarse kosher salt, canned unsweetened coconut milk (preferably organic ), fresh lime juice, basmati rice or savory semolina

shallots, chopped, habanero peppers, seeded and chopped, fresh ginger, peeled and chopped, garlic cloves, chopped, ground turmeric, ground coriander, ground cumin, macadamia nuts, chopped, peanut oil, steak , cut into thin strips, coconut milk (i use the light kind ), palm sugar or 1 tbsp brown sugar, thai eggplants or 5 indian eggplants, quartered, kaffir lime leaves, lime , juice of, salt, cooked brown rice

canola oil, chickpea flour, turmeric powder, asafetida powder, unsweetened dried shredded coconut, grated ginger, salt , plus more to taste, tamarind paste, eggplant, chopped fresh cilantro leaves (to garnish )

eggplants, onion, vegetable oil, desiccated coconut, roasted peanuts, coarsely chopped, sesame seeds, coriander powder, cumin powder, garam masala, tamarind paste, jaggery, chili powder, turmeric powder, ginger paste, garlic paste, asafetida powder, salt

eggplant, cubed, acorn squash or 1 small butternut squash, cubed, jalapenos or 1/2 other hot pepper, sliced, sweet potato, cubed, string bean, yellow onion, diced, cumin seed, butter or 3 tsp ghee, fat-free evaporated milk, quinoa, water, garbanzo beans, rinsed and drained, raisins, coconut extract, hot madras curry powder, curry powder, garam masala, saffron thread (optional)

oil, divided (i use coconut and olive), onion, chopped, garlic cloves, chopped, crushed red pepper flakes (or more ), gingerroot, minced, salt, garam masala, cumin, curry powder, paprika, bay leaves, tomato paste, diced tomatoes, coconut milk, eggplant, diced, zucchini, sliced, boneless skinless chicken breasts, sliced

limes (or juice), chicken (thighs work excellent) but breast do too, olive oil, onion chopped finely, garlic chopped finely, hot peppers to taste (remember they increase in intensity as they cook), curry (home made paste is very nice), fresh thyme chopped, tomatoes coarsely chopped (do not add until later-you know why), christophene peeled and cut into cubes (chayote, chocho, chuchu, xuxu)-tropical squash from south america, eggplant cut into cubes, pumpkin or squash peeled and cut into cubes, coconut milk, salt and freshly ground peppercorns to taste, rum (or to taste)