Here they are chowing down at the Sweet Tomatoes.
Question by tanmaya: How to make aubergine curry without it tasting bitter?
I tried mixing it with beetroot syrup but it tasted rather sweet. My friend told me to try mixing it with cheese but i found the idea wierd. I even tried mixing a lil sugar but it didn’t work out either!
Best answer:
Answer by GRAHAM
First be careful not to burn the spices, second use plenty of onion gently sweated (this brings the natural sugars out) third used tomatoes and yogurt for the sauce fry the aubergine in ghee or oil before adding to the sauce ( cut the aubergine chunky). I am not keen on adding sugar it does nothing for the flavour of a curry. If you want added sweetness try adding pineapple and banana it goes well with curry. In fact a fruit curry is really tasty use a mixture of fruits.
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The trick to Aubergines is to slice them before cooking (or cubes, as in a curry), place them in a dish with TONS of salt. I mean cover them. There will be black water that comes out. This is the bitter stuff. Then rinse THOUROUGHLY and I mean it, otherwise it will spoil the taste- super salty. Then cook as normal recipe- moussaka, curry anything will taste better when this method is used.
There is a way to do this however: never slice too thinly or the salt will disintegrate them (especially when rinsing) and also don’t do the second salting (ie do this twice) because a) they come out too salty and b) the actual juices of the aubergines drain and they become dry. Only exception to this method is eggplant crisps- because the boiling oil rids you of the bitter taste.
Peanuts for the legume crops, the main oil quality varieties of edible oil, groundnuts, also known as peanuts, dicot, as stockwork veins and seeds have been peanut bags. Has historically been called Changsheng Guo, ground beans, flower ginseng, pine floor, into a life fruit, beans, figs fan, to fruit, Chinese beans. Peanuts grown nourishment tonic, helps to live longer, so people called “Changsheng Guo”, and the same, and soybeans as the “meat plant”, “element in the meat.” The fruit peanut pods, medium and small is usually divided into three, the shape of cocoon-shaped, bead-shaped and hockey shape.
Cocoon-shaped seed pod with two more, beaded shape and hockey stick-shaped pods, seeds generally have three or more. Shell color, mostly yellow-white, there are brown, brown or yellow, which is related to peanut varieties and soil. The seeds of peanut shell peanuts or peanut commonly known by the seed coat, cotyledon and embryo of three parts. Seed coat color is light brown or light red. Seed coat of two cotyledons, milky white or ivory.
Before you start assembling the curry, you should try purging your eggplant.
Cover the sliced eggplant with a heavy coat of salt on both sides. Allow it to stand, preferably on a cooling rack, for about 10 minutes. Then rinse the salt off and continue as per recipe directions.
The salt draws out much of the juices that can make eggplant bitter.
Doc Hudson
When buying aubergines, choose ones with larger bottoms, those are less bitter than the elongated bottoms. Don’t salt them, but them in 3 inch strips or cubs and quickly stir fry them in a bit of Ghee or oil with some sliced onions and add a dash of salt, then add your tomatoes and spices to finish and serve with some yogurt or raita.
Use less tumeric in your curry as it is quite bitter. Gently toast the various seeds but only for a minute or two and then grind them for your curry.
Try and find some Panch Poran seed mixture for your next curry.
Get a good curry cookbook: Vij’s at home or
Australian Womens Weekly East Indian Curry cookbook.
Creamy Eggplant (Aubergine) Curry
2 onions roughly chopped
4 cm piece fresh root ginger, chopped
4 tablespoons toasted flaked almonds plus another tablespoon for serving
1tbsp curry powder
1 clove garlic
Small bunch coriander (stalks and leaves separated)
2 teasopoons olive oil
2 Eggplants (aubergines) chopped into large wedges
200ml pot thick greek yoghurt (you can use the lower fat version if you want it to be even more healthy)
Mix the onions, garlic, ginger, 4 tablespoons almonds, curry powder and coriander stalks until they make a paste (add a splash of water if necessary).
Heat the oil in your wok then fry the aubergine for around 5 minutes until browned. Scoop out the aubergine and set aside.
Add the onion paste and cook for a few minutes, stirring, until the onion softens.
Return the aubergine to the pan with the yoghurt and 400 ml of hot water. Stir and simmer for 10 to 15 minutes until the aubergine is tender.
Season and serve over basmati rice and scatter with the coriander leaves and remaining almonds.