Wednesday, June 22, 2016

Eggplant Curry (Oldest Proto-Curry) ~ Day 143

This recipe was featured in an article by BBC news about an archaeological find at Farmana.  The article refers this curry as "world's oldest curry",  according to findings.  The recipe on the site is very simple and except for the ginger, there is no heat component to the dish.  I skipped the cumin seeds and used long pepper (thippili) to give the dish a little heat and zing.

Click the link below for more information:

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 2

  • Small Eggplants - 6
  • Ginger - 2 tbsp, chopped
  • Green Mango - 1/4 cup, chopped
  • Long pepper / Thippili - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Sesame oil - 2 tbsp
  • Salt - to taste
  • Fresh basil leaves - for garnishing

  1. Place the ginger, mango, and long pepper in a blender and blend with little water into a coarse paste.
  2. Wash and slit the eggplants at the base for about 3/4 of the way up, keeping the stem intact.
  3. Heat oil in a deep skillet.  Add the ground paste and turmeric powder.  Fry for 2 minutes.  
  4. Add the eggplants, salt and 1 cup of water.  Mix well, cover, and cook over low heat, stirring occasionally until the eggplant are tender.  
  5. Remove from the heat and garnish with fresh basil.
  6. Serve as a side dish to rice or roti.

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