This South Indian Baked Eggplant Curry recipe is made in the oven instead of the skillet.  Eggplant / aubergines and red lentils are baked in a fragrant spiced tomato coconut milk sauce. So good served over rice!  It’s Glutenfree, nutfree and also soyfree. Fans of hands-off dinner recipes that require minimal effort and clean-up, you...
Read More
The post South Indian Eggplant Curry Recipe (Baked Casserole) appeared first on Vegan Richa.

This South Indian Baked Eggplant Curry recipe is made in the oven instead of the skillet.  Eggplant / aubergines and red lentils are baked in a fragrant spiced tomato coconut milk sauce. So good served over rice!  It’s Glutenfree, nutfree and also soyfree.

This eggplant curry recipe gets a lot of flavor from curry leaves. Every time I sizzle a handful of those leaves in oil, they release a delightful crackle!  If you’re not familiar with curry leaves, they are small delicate dark green leaves and have a uniquely citrusy, nutty aroma.  For South Indian cooks, they’re as indispensable as chile peppers and a quintessential component of stir-fries and dals or stews. You’ll find them in Indian or Asian grocery stores and some big supermarkets might carry them. Curry leaves can be bought fresh and frozen for upto one year. Use directly from the freezer. Don?t have curry leaves" Substitute 1 bay leaf, 1 tsp coriander and 1 tsp lime juice for every 6 curry  leaves. ...