Today I have this Japanese eggplant and thinking what to do with it. I didn't want to do the long procedure eggplant curry with all the masalas, but still wanted to make some simple yet the masala curry.
So came up with this recipe. It turned out good but bit to the sour side. So I have reduced the amount of tomato paste that I used and corrected the recipe. So now it should be good.
This goes well with Steamed rice or dosas.
Ingredients:
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1 long Eggplant (Jananese eggplant) or 4 medium round eggplant (cut into cubes)
½ yellow Onion
½ tsp Ginger Garlic paste
¼ tsp Fennel seeds
¼ tsp Cumin seeds
1/8 tsp Fenugreek seeds
To Make Paste:
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2 tbps Yogurt
½ tsp Tomato paste
¼ tsp Tamarind pulp
¼ tsp Turmeric powder
¾ tsp Coriander powder
½ tsp Chili powder
¼ tsp Cayenne pepper powder
¼ tsp Black Pepper powder
Method:
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1. Mix all the paste ingredients and keep it aside.
2. In a Kadai, add 1tbsp oil, add ginger garlic paste and sauté it for a min.3. Add fenugreek seeds, cumin and fennel seeds sauté for few seconds
4. Add Onions and a pinch of salt and sauté it until the onions become translucent.
5. Now add the eggplant, cover and cook until they are almost tender but only 3/4th cooked.
5. Now add the eggplant, cover and cook until they are almost tender but only 3/4th cooked.
6. Now keep it open add the yogurt paste and cook for a boil and serve this curry with steamed rice or dosa.
