Eggplant Curry

Here’s another Eggplant deliccacy created by dear RP ,its a variation from Saffronhut’s Dahiwala Baingan.I had it with Shaheen’s Triangular Paratha,and it tasted great.My husband too loved it and so i’ll be trying it out again for sure..Thanks RP,for sharing this recipe with us.

And now the recipe..

Ingredients:-

Eggplant sliced – 1 big
Ginger-Garlic paste – 2 tbsp
Chopped Onion – 1
Sliced Green chillies – 3
Chopped Tomato – 1
Chilly POwder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Oil – as needed
Salt – to taste

For Popping:-

Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Cumin seeds – 1/2 tsp

Method:-
Marinate eggplant slices in ginger-garlic paste and salt mixture,for around 30 minutes.Gently squeeze the water from the eggplant slices and shallow fry or broil it until light brown.

Shallow fried Eggplant slices

Heat oil in a pan and allow mustard seeds and cumin seeds to splutter.Add in curry leaves,onion and green chillies and saute until onion turns brown.Now add chilly powder and turmeric powder and stir well.Throw in tomatoes and fry it well for few minutes.Add 1/2 a cup of water and allow it to boil.Now add broiled eggplant slices,mix it well and boil again.

Eggplant Curry

Switch off the heat and serve it with roti/rice.