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:
- Cut the eggplant into large dices of equal size.
- In a pan heat oil and deep fry the eggplant until it turns golden brown.
- Strain excess oil and reserve.
- In a pan pour 1Tbsp oil and add dry red chilli and mustard seeds.
- Once the mustards crackle add curry leaves, cumin seeds cumin powder, coridender powder and red chilli powder.
- Saute them ( make sure to have some ventilation for the fumes to escape)until it turns dark brown.
- Add the onion and saute until it looks translucent and the spices sticks evenly to the onions.
- Add turmeric to the mixture.
- Add tomato to the mixture and cookuntil the tomatos absorbs the spices, cover and cook for few minutes.
- Add water to the mixture.
- 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.
