Portuguese-influenced Goan eggplant curry

The Portuguese were the first European nation to arrive in India when Vasco de Gama reached the Malabar coast in 1498 AD. They proceeded to conquer and settle across the western coast of India. Even today, their influence is still evident in the architecture, customs, and food of the towns of Goa, Cochin, and Pondicherry. The Portuguese came as conquerors, soldiers, traders and missionaries. From a culinary perspective, they introduced India to cashew nuts, potatoes, tomatoes, pineapples, and even chilli pepper, most of which were brought over from their conquests in South America. Over time, the cuisine in Goa has diverged to form its own identity with dishes like vindaloo, sorpotel, xacuti, and the famous Goan bread (pav). This eggplant dish is no exception. It is probably my favourite eggplant dish. It is an easy recipe but takes some patience and attention to cook. The flavours come together and pop on your palate. Tart, spicy, rich, and creamy, this curry has complex tones and layers of flavour, making you crave more. This dish is seriously that good!

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Ingredients:

1 cup canned tomatoes or fresh tomatoes, chunked

1/2 cup desiccated coconut

2 tablespoons tamarind extract

2 large or 5 small eggplants, cut into thin, long, evenly sized batons

Salt and pepper

Oil spray

3-4 tablespoons coconut oil or olive oil

1 large onion, finely chopped

1 bay leaf

Salt to taste

1 generous tablespoon ginger paste

3 generous tablespoons garlic paste

1 tablespoon Goan Spice Powder

1/2-1 red chilli powder, or to taste (Optional)

1 can (13.5 oz) coconut milk

Cilantro, minced

Limes, cut into wedges.

Goan Spice Powder:

4 tablespoons coriander seeds

4 tablespoons cumin seeds

4-10 dried red chillies, or to taste

1 teaspoon turmeric powder

Toast the whole spices for the Goan Spice Powder individually on a pan until lightly browned. Cool completely. Add them to a spice mill or coffee grinder and grind to a fine powder. Store in an airtight container.

Add the tomatoes, coconut and tamarind to a small blender and purée to a smooth paste. Set aside.

Add the eggplant batons to a lined baking sheet and sprinkle generously with salt and pepper. Spray liberally with oil. Broil in the oven for about 10 minutes till lightly browned and soft. Alternatively, the original recipe calls for shallow frying them in oil, but I want to be healthy. Set aside.

Add the oil and heat to a pot on a medium flame. Add the onions and salt and sauté until soft and translucent, about 5-7 minutes. Do not brown. As a note, adding salt while frying prevents the onions from browning quickly. Add the garlic and ginger pastes, mix well, and sauté until they are cooked and smell aromatic. Add the Goan Spice Powder and sauté for an additional minute.

Add the puréed tomato paste and sauté, stirring often, until the paste thickens and the oils begin to glisten about 20 minutes.

Add the coconut milk and bring to a gentle simmer; do not boil. Stir well and simmer gently for about 15-30 minutes until the sauce is to your liking. I prefer this sauce very thick with a paste-like consistency, but you can leave it as wet as you prefer. Taste for salt, chillies, and tartness and adjust.

You can decide how you want to serve this dish. The easiest way is to fold the cooked eggplant into the curry, sprinkle some minced cilantro on top, and serve lime wedges on the side. I always layer the thick curry at the bottom of a shallow dish or plate and the eggplant decoratively on top. I drizzle some of the curry over the eggplant, sprinkle the minced cilantro last, and serve with lime wedges. I encourage you to get creative and decorative in serving this dish.