Sliced eggplants are coated in a cashew, coconut and turmeric gravy and then stir fried. It is a perfect vegan side dish, is healthy and quick to make.
What makes this Cashew and Coconut coated, Stir Fried Eggplant Unique?
This stir-fried eggplant is very different from other fried eggplant recipes. This recipe uses ingredients like cashews and grated coconut to make a thick creamy paste in which sliced eggplants are generously coated in before being fried. Unlike the usual Indian dishes, this dish is not masala heavy. It uses just turmeric and fresh ginger root. The cashew and coconut give a light crispy coating to the eggplant, making it simply delicious.
Use this delicious stir fried eggplant as a side to rice or Indian breads. It can also be used as a filling in a wrap. Just add a spread on the wrap and layer the fried eggplant on the spread, and then wrap it up and enjoy!
This coconut and turmeric paste is a common base to many South Indian dishes, and the addition of cashews makes it very creamy. I love the fact that it is so light as it is devoid of any unhealthy fats that are typical in fried dishes.
Ingredients for this Cashew, Coconut Stir Fried Eggplant
This recipe uses very only a few ingredients like cashews, coconut, turmeric and ginger. It is spiced with green chilies.
I used coconut oil to stir fry the eggplant, but you can use any neutral oil of choice. The eggplants are sliced and then sprinkled with sea salt, and left to sit for a little while to draw out the moisture. It makes the eggplants less bitter.
How to make this delicious eggplant dish?
Slice the eggplant into rounds, sprinkle with salt and let it sit for a few minutes. Rinse with water and pat them dry.
Using a high speed blender, make a paste of the remaining ingredients.
Coat the sliced eggplant generously with the cashew coconut paste.
To a heated, non-stick pan, add oil. Add the coated eggplant to the pan. Cover and cook until one side of the eggplant turns golden brown. Carefully, flip the eggplant so as not to disturb the cashew coconut layer. Uncover and cook for 3 minutes till browned to desired level.
Fry all the eggplant slices in batches, and add oil as required.
Cashew, Coconut Stir Fried Eggplant
Cashew, Coconut Stir Fried Eggplant comes together in a few minutes and makes a perfect vegan side dish. It is healthy and requires only a few ingredients.
Ingredients
- 1 medium eggplant
- 2 tbsp. cashews
- 1/2 cup grated coconut
- 1/2 inch ginger piece
- 1/2 tsp. minced garlic
- 2 green chilies
- 1/4 tsp. turmeric
- 1/4 tsp cumin seeds(Optional)
- salt to taste
- coconut oil to fry (use preferred oil)
Instructions
Slice the eggplant into 1/2 inch rounds. Put the eggplant slices in a colander and sprinkle them with salt . Each eggplant slice should have a thin sprinkling of salt on it. Let the slices sit for 15-20 minutes until beads of liquid form on the surface.
Using a high-speed blender, make a thick paste of the remaining ingredients by adding 2 Tbsp. of water. (leave out the coconut oil).
Rinse the sliced eggplant and pat them dry.
Coat the sliced eggplant generously with the cashew coconut paste.
To a heated non stick pan, add 1 tsp. of oil.
Add the coated eggplant to the pan. Cover and cook for 3-4 minutes until one side of the eggplant turns golden brown.
Carefully, flip the eggplant so as not to disturb the cashew coconut layer.
Uncover and cook for 3 minutes till browned to desired level.
Fry all the eggplant slices in batches, and add oil as required.
Notes
Make sure you don't add too much oil to the pan, else the cashew, coconut paste would disintegrate.
The amount of paste required may differ based on the size of the eggplant. I used a medium sized eggplant
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