Monday, October 10, 2011

Eggplant Curry

INGREDIENTS:

  • Eggplant - 1 big  or 6 small size
  • Onion (chopped) - 1 large
  • Tomato - 1 medium 
  • Green Chilies (sliced) - 2 
  • Ginger-Garlic paste - 1/2 tsp
  • Sambar Powder or Re chilli powder - 1 tsp 
  • Turmeric Powder - 1/4 tsp
  • Corn Flour - 1/2 tsp [optional]
  • Cilantro(chopped) - 1 tbsp
For Tempering:
  • Oil - 2 tsp
  • Mustard Seed - 1/4 tsp
  • Channa Dal - 1/4 tsp
  • Urad Dal - 1/4 tsp

METHOD:
  • Chop onion, tomato, and slice green chilies. Cut eggplants into medium bite size pieces and keep aside.
  • In a pan heat oil, and add mustard seeds,channa dal,and urad dal.
  • Once mustard cracks add onion, green chili,  and saute until onion becomes light brown.
  • Add chopped tomato and salt and cook until tomato gets almost mash. Now add turmeric and sambar powders mix well.
  • Add eggplant and cook for 2 minutes. 
  •  Now add 1cup of water, and cook in slow-medium flame until eggplant gets cooked around 5-6 minutes, off the flame and let the curry sit for 5 minutes or more.
  • If you want the gravy to be thick then mix the cornflour with little water and add once eggplant is almost cooked. 
  • Garnish the eggplant curry with chopped cilantro.

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