1 large round bottom eggplant
1 medium onion sliced + 1 small onion, chopped, fried and ground to a paste
1 small tomato, chopped
1 tsp jeera (cumin seeds)
4 green chillies, chopped fine
1/2 tsp red chilli powder
1/4 tsp haldi powder (turmeric)
1/2 tsp garam masala
1/4 cup frozen green peas
Oil
Salt
Coriander leaves
How it's made:
Wash baingan. Coat it with a thin layer of oil and roast. Once roasted on all sides (which takes about 15- 20 mins on gas burner/charcoal grill), set aside & let it rest covered for a few mins. Peel off charred skin & roughly chop into chunks.
In a pan (I like to use kadai), heat 2 tsp oil. Add jeera. When color changes, add sliced onions & green chillies. Fry until onions are light brown. Add frozen green peas & let it cook for a few mins. Add tomato & salt to taste. Cook for a few mins until tomatoes are mushy. Add eggplant, chilli powder, garam masala & haldi. Cook covered for 8-10 mins. Lastly add ground onion paste and coriander leaves. Mix well. Adjust seasoning. Serve hot with roti.
Serves : 4
Was looking for eggplant curry recipes and I can't wait to try this!
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