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Eggplant Curry

ranjani24's picture
This recipe is loosely based on a recipe from a book. The amount of ingredients are all my own approximation but it turned out very tasty, a perfect combo with roti, pulao or biryani (like they serve it in Hyderabad)
Ingredients
  Baby eggplants 6 (Purple Variety)
  White sesame seeds 2 Tablespoon
  Peanuts 2 Tablespoon
  Grated coconut 2 Tablespoon
  Onion 1 , finely chopped
  Ginger piece 1 Inch
  Garlic pods/2 teaspoon ginger garlic paste 2
  Turmeric powder 1⁄4 Teaspoon
  Cumin seeds 1 Teaspoon (Jeera)
  Coriander powder 1 Tablespoon (Malli Podi)
  Red chilli powder 1 Teaspoon (Adjust Quantity As Per Taste)
  Tamarind 1 Teaspoon (A Small Lemon Sized Ball)
  Oil 1 Tablespoon
  Salt To Taste
  Fresh coriander leaves 1 Tablespoon (For Garnish)
Directions

1. Dry roast the peanuts and sesame seeds separately until golden brown. Set aside to cool. Then, grind together with the coconut and little water to form a smooth paste.

2. Extract the tamarind paste in 1 cup warm water. Grind the ginger and garlic together if using fresh gg paste.

3. Fry the brinjals in oil until soft but still holds shape. Drain and set aside. In the same oil, fry the onions and ginger garlic paste until golden. Then add the ground paste and fry for a minute.

4. To this, add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry for another minute.

5. Add the tamarind water, mix, then add the brinjals and cook closed for 5-10 mins. Garnish with fresh coriander leaves before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Hyderabadi
Course: 
Side Dish
Taste: 
Savory
Method: 
Stir Fried
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Servings: 
6

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1 Comment

Anonymous's picture
Tried this and everybody loved it. The kids that didn't like Brinjal (eggplant) ate the gravy with rice. I doubled the gravy because we like gravy. Always wanted a good recipe for this and now I finally have one down.