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Eggplant in Tomato Gravy

Snigdha's picture
Ingredients
  Eggplants 3
  Tomatoes 3 Medium, chopped
  Onions 1 Small, finely chopped
  Green chillies 2
  Garlic ginger paste 1⁄4
  Yogurt 1 Tablespoon
  Mustard seeds 1⁄4
  Cumin seeds 1⁄4 Teaspoon
  Dhaniya 1⁄4 Teaspoon
  Garam masala powder 2 Pinch
  Turmeric powder 2 Pinch
  Chilly 2 (adjust as per taste)
Directions

Cut eggplants into cubes & soak them in salt water for 3 minutes. Keep aside.

Heat 4 tbs oil in a skillet. Add mustard seeds & allow them to splutter. Add cumin seeds, onions, green chillies, ginger garlic paste, turmeric powder & curry leaves. Saute until onions turns brownish.

Add tomatoes, salt & chilly powder. Mix well & cover with lid until tomatoes turn tender. Smash tomatoes to make a puree. Add dhaniya powder & garam masala powder. Add yogurt.

Add eggplants & mix well. Add half a cup of water & cover with lid.

Cook until eggplants become tender (approx 8 minutes). Remove lid & cook until gravy reaches required consistency.

Serve Hot with Rice/Rotis.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Eggplant In Tomato Gravy Recipe