Saturday, January 16, 2010

Eggplant Curry

1 lb eggplant (cut into 3-4 inches of pieces, if eggplant are small in size then cut to 4 pieces with stem intact)
3-4 tbsp Oil
1 tbsp Jeera(cumin) seeds
2 tsp Peanut
2 inches of Ginger chopped
3-4 cloves of Garlic chopped(optional)
3-4 green chilli
A pinch of hing
1 tbsp Curry masala
1/2 tsp Turmeric powder
3 Tomatoes chopped (3 tbs tomato paste)
1/4 cup of yogurt
A pinch of saffron and 2-3 green cardamom (optional)

1)Make a paste of peanut, ginger, garlic and green chili, curry powder and make another paste of tomato and yogurt.
2)Heat oil in a pan and fry eggplant properly and keep it separate.
3)Now take a pan and heat oil and add hing and cumin seeds and let the seeds to pop and then add the peanut paste first and stir it for few sec and then add the tomato paste and keep stirring in low flame till you see the oil coming out from paste.
4)Add half glass of hot water and let it boil, than add fried eggplant and salt and stir it properly and cover the lid and let it cook in low flame for another 5 minute.
5)Optionally you can add crushed saffron and crushed green cardamom for nice smell.
6)It’s ready to serve with your choice of Roti or Rice.

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