This curry happens to be one of the trademark curries from my MIL's kitchen. Owing to allergies I have not been cooking eggplant for while now. But recently I made this for my husband who relished it!
For Day 2 Week 4 of BM #30, here is the curry..
Ingredients -
Eggplants cubed 3-4 cups
Onions, sliced 1/2 cup
Turmeric 1/2 tsp
Salt as needed
Seasoning (Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1 tsp, Curry leaves few)
For the Masala -
Onions 1 cup
Dry Red Chillies 4-5 or as needed
Tamarind Extract 1 Tbsp or to taste
Jaggery / Sugar 1 tsp or to taste
Salt and Cumin seeds as needed
Method Of Preparation -
Make a paste of the Masala and set aside.
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, saute the onions until they are translucent.
Add the cubed eggplant and turmeric and saute for a few minutes.
Mix in the Masala paste and cook under cover.
After the eggplant is cooked through, sprinkle the salt required and remove from fire.
Serve hot with Rice/Roti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.
Preparation Time 25 min
Serves 4-5
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very yumm looking one..
Looks very delicious.
Superb.......Like this......
super delicious eggplant curry.
very tempting, loved stuffed baingans, this looks similar
Omg, picture is just killing me..Droolworthy vanakaya ulli karam..
Ohhhh mouth watering!!!!!!thanx for the recipe
Looks very delicious. The masal paste sounds interesting..
Oh that looks yumm...I am sure my dad would love this!
Heard but never tried..now can't stop after dis yummy version..
Bookmarked , nice preparation
One of my favorite eggplant dishes.. Love it.
Mouthwatering dish
that is so spicy and flavorful!!!
Sowmya