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.

Ingredients:

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

Method:

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.

Eggplant stir fry

As i am following the tradition of posting simple but tasty groumet foods that is served throughout the world, this would not come as a surprise for my readers. It is a great side dish that can be had with both roti and also with a rice and can be served during occations when you have surprise guests and relatives that insist on having lunch/dinner with you.

Ingredients:

Eggplant (preferably japanese eggplannt) 1#
Onion dice 10 oz
Garam Masala 1/2tsp
Coriender powder 1tsp
Cumin powder 1tsp
Chilli powder 1tsp
Salt tt
Curry leaves 8 leaves
Oil 2Tbsp

Method:

1. Add oil to pan on a medium heat.
2. Add Onion and saute until it reaches golden brown.
3. Add cumin powder, chilli powder, coriender powder, garam masala and curry leaves let sweat in the pan for another 3 minutes.
4. Add eggplant that is cut into large dice, and season with salt.
5. Let cook for another 10 minutes.