Sunday, March 28, 2010

Eggplant Masala


6 small eggplants
1 big onion chopped
1 tbs paprika
¼ tbs turmeric powder
1 tbs curry powder
12-15 roasted peanuts crushed to garnish
Salt as per taste
4 tbs oil

To make paste:
½ of chopped onion
2 green chilli
1 clove garlic
A small piece of ginger

1) Grind the ingredient listed under “to make paste” to smooth paste with few spoon of water.
2)Cut the eggplant into 4 pieces and marinade with salt, turmeric powder and above paste and leave it for 15-20 minutes.
3)Heat oil in a frying pan, add chopped onion and sprinkle some salt and fry it till the onion gets nice brown color.
4) Add marinade eggplant to the frying pan, add paprika, curry powder and stir it. Cover the lid and let it cook for about 10 minutes in low flame or till the eggplant gets cook properly. Keep stirring in between to avoid sticking to the bottom of the pan.
5)Now add roasted crushed peanuts and mix it properly and eggplant masala is ready to serve with your choice of rice or roti.

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