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Eggplant dal curry (Khayan thee hin)

Writer's picture: kzafarullahkzafarullah

As I have been told a few times, I am obsessed with eggplant in every form. And I do agree, but it is such a versatile and healthy vegetable that I cannot resist. Here is another lovely variation in a Burmese curry.

This delicate curry combines Indian and Burmese flavours. The use of Madras curry powder and other typical Burmese curry blends is typical and comes from centuries of trade between the two regions, which included migration and intermarriage. This leads to a beautiful blend of the two cuisines that is unique and delicious.

The technique for cooking the curry spices is called "hsi," which translates to "to kill the oil." It is similar to the Indian "tadka" or temper. The goal is to infuse the flavours into the oil and have them flavour the food from the start.

This is a lovely curry with subtle notes. The spices are gentle and balanced. The lentils add a touch of bite—please do not overcook them to mush—and the eggplant adds a creamy softness to the dish. It is best enjoyed with rice.

I recently purchased this book, which I enjoy reading and cooking from. The famed Rangoon sisters, Amy and Emily, have become famous in London for their brilliant Burmese cuisine and pop-up restaurant cooking. This cookbook is a collection of fabulous recipes, and I will definitely cook from it often.

For more recipes from this wonderful cookbook, click here.




Ingredients:

1 large eggplant, chunked, or 6 baby eggplants halved

Olive oil spray

Salt, to taste


2 tablespoons sunflower oil

1 tablespoon black mustard seeds

1-2 green chillies, minced

1/4 cup split chickpea lentils (chana dal), soaked in 4 cups of water for a minimum of 4 hours

2 teaspoons Madras curry powder

Salt, to taste

1 cup coconut milk

2 cups water

Cilantro leaves to garnish


Heat the oven to 375 ° F.


Layer the eggplants on a baking sheet lined with parchment paper. Liberally spray with olive oil and sprinkle with salt. Bake for 35-40 minutes until the eggplant is soft and charred in spots. Remove and cool.


Heat the oil in a pot. Add the mustard seeds and fry over medium-low heat for 30 seconds until they begin to pop. Add the green chillies and fry for 30 more seconds.


Add the chana dal and fry until lightly golden, about 4 minutes. Add the curry powder and stir the pot quickly. Add the salt, coconut milk, and water and bring to a simmer. Cook for 45-60 minutes until the dal is cooked but retains a bite. If the curry dried out, add more water as needed for a thick curry that coats the spoon lightly.


Add the eggplant to the scurry and simmer for a few more minutes. I like to serve the curry on a wide platter topped with eggplant and garnished with cilantro. Serve with rice on the side.



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