Eggplant Curry
Yogi Bhajan called eggplant “God’s ovaries”. It’s a warming circulation enhancer, excellent for “cold hands and feet” women, and a diuretic food that promotes menstruation- one of the greatest foods for women’s healing. Eggplant can be helpful in chronic PMS, asthma, cough and chronic pain. Generally, eggplant is not compatible with yogurt, milk, melon and cucumber.
Eggplant Curry
1 large Eggplant
One half tsp fresh Ginger root, pureed One half tsp fresh Garlic, pureed
1 small Green chili, finely chopped
1 medium Onion, finely chopped
1 tsp Coriander seed powder
One half tsp Turmeric powder
2 Tbs ghee
Salt to taste
1 Tbs Cilantro, finely chopped
Steam eggplant until almost cooked. Peel. Mash, reserve. Sauté ginger puree, garlic puree, green chili and onion in ghee. (Yogi Bhajan recommended substituting castor oil for a cleansing effect.) Add spices and sauté. Add eggplant, salt. Stir. Simmer 5-10 minutes. Garnish with cilantro. Serve hot with rice. Serves 4.
Ingredients
1 Eggplant cut into rounds and halved
2 tbsp Oil
1 tsp Ground Turmeric
1 tsp Coriander Powder
2 tsp Cayenne use less or more
1 can Unsweetened Coconut Milk
1 Serrano Pepper optional
Curry Leaves optional
1 tsp Garam Masala
Salt to taste
1/2 Lime to serve
Instructions
Heat oil in a cast iron skillet, add the eggplant and sprinkle salt.
Add the ground turmeric, ground coriander, cayenne, 1/4 cup water and stir fry on medium heat until the eggplant slices have wilted and somewhat crisp. I stir fried (stirring occasionally), for 20 minutes.
Add serrano pepper and curry leaves, if using.
Remove the pan from the heat and stir in the coconut milk, then return to heat (low heat) and simmer for about 4-5 minutes.
Sprinkle the garam masala, adjust the seasoning, if needed.
Squeeze fresh lime juice just before serving with rice or any flat bread.
Notes
Do not add the thinner liquid part of the canned coconut milk if you want a thicker consistency.
