Eggplant Curry
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- 22 Sep, 2022
Ingredients:
- 250 gms Eggplants, diced into pieces
- 2 medium Onions, sliced thinly
- 2 medium Tomatoes, diced into pieces
- 2-3 green Chilies, finely chopped
- ¼ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 spring Curry Leaves
- 2 tsp Oil
- 1 tsp ginger-garlic paste
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- ½ tsp Turmeric Powder
- ¼ cup Coconut Milk
- 1 tsp Coriander, chopped for garnish
- Salt as per taste
Steps to prepare Eggplant Curry:
- Heat 2 tsp of oil in a deep-pan pot. Add ¼ tsp of mustard seeds and ½ tsp of cumin seeds. When they begin to splutter, add 1 spring of fresh or dried curry leaves. Mix it well and fry it for a minute.
- Add sliced onions and sauté until it’s golden brown and slightly translucent.
- Now add 1 tsp of ginger garlic paste and sauté it nicely until the raw smell goes away.
- Add chopped tomatoes and sprinkle ¼ tsp salt. Fry it nicely for a couple of minutes. Covered it until the tomatoes turn mushy.
- Add 1tsp chili powder, 1tsp garam masala, and ½ turmeric. Stir it.
- Once the delectable aroma of spices starts coming, add the diced eggplant or brinjal to the mix.
- Sauté them for 3-4 minutes on medium heat.
- Add half a cup of water to the mix.
- Cover it with the lid and let it cook on low flame for 10-15 minutes. When the eggplant is cooked, you’ll see the skin turning loose. It turns soft and mushy too.
- At this stage, taste the salt and if needed then add more.
- Add ¼ cup thick coconut milk and cook for a couple of minutes for a rich and thick texture.
- Sprinkle chopped coriander and serve it hot with lachha paratha, naan, roti, jeera rice, or steamed rice.