eggplant curry

Eggplant Curry

Eggplant curry is one most famous south Indian recipe

Eggplant Curry

 
Eggplant curry is one most famous south Indian recipe.Tender eggplants are stuffed with the roasted masala mixture and shallow fried in oil to get it cooked and again it is simmered/cooked in masala tamarind gravy to get the traditional taste.
 
Prep Time: 20 min
Cook Time: 45 min
Total Time: 1 hr
Nutrition: Serving size 2-3
 

Ingredients

  • Baby Eggplant -8-10
  • Onions-1
  • Salt
  • Ginger garlic paste- 1 tsp
  • Turmeric- ¼ tsp
  • Tomatoes -2 
  • Coconut (grated)- 2 tbsp
  • Chilly powder- 1 tbsp
  • Coriander powder- 1 tbsp
  • Oil for fry
  • Mustard seeds -¼ tsp
  • Fenugreek seeds- ¼ tsp
  • Red chilly- 4 
  • Urad daal- ½ tsp
  • Curry leaves
  • Tamarind juice- ¼ cup
  • Jaggery 1 small Piece

 

Instructions

Heat oil in a pan add onions, salt, sauté it for 2 minutes then add ginger garlic paste, turmeric, add tomatoes, grated coconut, chilly powder, coriander powder, put the lid on and let it cook for 2 minutes then let it cool down, put it into the blender and make a paste.

 Cut Eggplant into small pieces

 
 
 
add onions, salt, sauté it for 2 minutes 

 

 
 
Add rest of Ingredients

 

  Put all cooked ingredients in the blender and make a paste

 

 


Heat oil in a pan add mustard seeds, fenugreek seeds, red chilly, urad daal (optional), curry leaves, add the prepard paste of onion, tomato and coconut, mix this and put the lid on and let it cook for 5 to 6 minutes, add tamarind juice, water, mix it, add jaggery, once it comes to boil add fried baby egg plant, salt, mix it well and cook this for few minutes, then switch off the flame.

                                                            

                                                                    



Serve eggplant curry this with rice or roti.

Eggplant Curry

Eggplant curry is one most famous south Indian recipe.Tender eggplants are stuffed with the roasted masala mixture and shallow fried in oil to get it cooked and again it is simmered/cooked in masala tamarind gravy to get the traditional taste.

  • <br />Baby Eggplant -8-10;Onions-1;Salt;Ginger garlic paste- 1 tsp;Turmeric- ¼ tsp;Tomatoes -2 ;;Coconut (grated)- 2 tbsp;Chilly powder- 1 tbsp;Coriander powder- 1 tbsp;Oil for fry;Mustard seeds -¼ tsp;Fenugreek seeds- ¼ tsp;Red chilly- 4; Urad daal- ½ tsp;Curry leaves;Tamarind juice- ¼ cup;Jaggery 1 small Piece<br /><br />
  1. 1).Heat oil in a pan add onions, salt, sauté it for 2 minutes then add ginger garlic paste, turmeric, add tomatoes, grated coconut, chilly powder, coriander powder, put the lid on and let it cook for 2 minutes then let it cool down, put it into the blender and make a paste,Cut Eggplant into small pieces,add onions, salt, sauté it for 2 minutes Add rest of Ingredients.Put all cooked ingredients in the blender and make a paste.


    2).Heat oil in a pan add mustard seeds, fenugreek seeds, red chilly, urad daal (optional), curry leaves, add the prepard paste of onion, tomato and coconut, mix this and put the lid on and let it cook for 5 to 6 minutes, add tamarind juice, water, mix it, add jaggery, once it comes to boil add fried baby egg plant, salt, mix it well and cook this for few minutes, then switch off the flame.                                                          



    3).Serve this with rice or roti.



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