Saturday, June 9, 2012

Eggplant Curry or Baigan Curry

Eggplant Curry or Baigan Curry
This recipe is for eggplant lovers.

Eggplant - 3 -4 medium sized
Tomato puree - 1 cup
Curd or yogurt - 1/2 cup
Green pepper (shimla mirch)
Oil - as required
Green chili - chopped to taste
Ginger - grated to taste
Mustard seeds  - 1/2 tsp
Ajwain seeds- 1/2 tsp
Dry Red chilli - 2
Red chili powder
Turmeric powder
Garam Masala - 2 tsp
Salt - to taste
Corriander leaves - to garnish

The recipe is very simple yet great taste is guaranteed. Take the eggplants and cut them into half inch pieces. Put them into a bowl. Add salt to taste, 1 tsp red chili powder and 1/2 tsp turmeric powder. Mix them well and set aside for 30 mins.

Meanwhile cut tomatoes and make a puree. Cut green pepper into half inch pieces.

After 30 mins, take oil in a pan and shallow fry the blanched eggplants. Place fried pieces onto an absorbent paper and set aside.

For gravy, take a pan & add two tablespoons of oil. You can use the oil left after shallow frying the eggplants. Add mustard seeds and ajwain seeds.  Once the seeds start crackling add dry red chilli. Add ginger and chopped green chillis and saute for a minute. Then add green pepper and mix well. (Those who eat onions can add chopped onions at this time. Saute them well until they start changing colour.) Add tomato puree and let it cook. Once oil starts separating, add red chilli powder, turmeric powder and half of the garam masala. add salt for the portion of gravy. Mix well. Add fried eggplants and yogurt. Mix well. Add water to get desired thickness of the curry. Add remaining half of the garam masala and allow the curry to cook for 5 mins at medium heat.  Add coriander leaves and serve hot with bread, naan, paratha or rice.

Try it & do let me know how it turns out. :)