Saturday, August 30, 2008

Eggplant tomato curry

Eggplant has never been my favourite, but when i found that this vegetable can adapt to various combinations i decided on trying out this great recipe of eggplant tomato curry which i am sure, most of you must have tried this at home. A simple recipe which, is usually prepared by households throughout India. It was a calm day with my brother and my nephews around, and sister-in-law was at work. I took a look into the fridge and found there were excess of eggplant and decided to make this dish for the evening, so that my family could savor it.
Eggplant dice 1ea
Onion dice 1ea
Tomato 2ea (depending on size)
Whole mustard 1tsp
Dry red chilli 3ea
Cumin seeds 1tsp
Curry leaves 5 leaves
Green chillis 4ea (depending on size)
Cumin powder 1Tbsp
Coriender powder 1Tbsp
Red chilli powder 1Tbsp
Turmeric 1tsp
Oil 2Tbsp and also have oil for frying the eggplant
Water 1/2cup
Salt tt
  1. Cut the eggplant into large dices of equal size.
  2. In a pan heat oil and deep fry the eggplant until it turns golden brown.
  3. Strain excess oil and reserve.
  4. In a pan pour 1Tbsp oil and add dry red chilli and mustard seeds.
  5. Once the mustards crackle add curry leaves, cumin seeds cumin powder, coridender powder and red chilli powder.
  6. Saute them ( make sure to have some ventilation for the fumes to escape)until it turns dark brown.
  7. Add the onion and saute until it looks translucent and the spices sticks evenly to the onions.
  8. Add turmeric to the mixture.
  9. Add tomato to the mixture and cookuntil the tomatos absorbs the spices, cover and cook for few minutes.
  10. Add water to the mixture.
  11. Add the eggplant and season with salt and let cook for another 4 minutes covered.

You can either add ground cashew, ground peanuts and black or white seasme seeds to give it extra flavor. I perfer to evoperate excess moisture and concentrate the flavors. Hope you enjoy making this great dish.


Sunil said...

Great dish. Lovd it!!

Sujith said...

Thanks! surely enjoyed making it too.

Amrita said...

That looks yummm!
Coming from a typically Bengali family, I've always been used to simple fried eggplants or roasted ones (the bharta!)...this sounds like a such a nice variation!

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