Spicy South Indian Kalapurka

local_grocery_store Ingredients

• 1 eggplant, cubed (approx. 300g)
• 1 cup okra, sliced
• 2 tomatoes, diced
• 1 can coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 10 curry leaves
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• to taste salt

restaurant_menu Method

1. 1.Heat oil in a pan and add onion, garlic, ginger, and curry leaves. Saute until the onion is translucent.
2. 2.Add the eggplant, okra, and tomatoes and saute for a few minutes.
3. 3.Add the turmeric powder, red chili powder, coriander powder, and cumin powder and mix well.
4. 4.Add the coconut milk and salt and bring to a boil. Reduce heat and let simmer for 10-15 minutes, or until the vegetables are tender.
5. 5.Serve hot over a bed of fluffy rice.

lightbulb_outline Tips

• chevron_rightFeel free to adjust the spice level to your liking. Add more chili powder for a spicier dish, or omit it entirely if you prefer a milder flavor.
• chevron_rightFor a heartier meal, add some cooked chickpeas or lentils to the curry.