Sunday, February 4, 2007
Eggplant Curry
Ingredients Small Eggplants (Cut into pyramid shapes) - 8 -9 nos Cut Onions - 1 Tbsp. Chilli powder - 2 tsp. Turmeric powder - 1/2 tsp. Salt - To Taste Oil - 1 tsp. Jeera - 1 tsp. Tomatoes - 2 med. Coconut - 1 Tbsp. Green Chilies - 2 Nos Curry leaves - 4 - 5 Coriander powder - 1 tsp. Water - 1 Cup Yogurt - 2 Tbsp. Method: 1. Cook the cut eggplants (either in Microwave - 5 minutes) 2. In a pan heat 2 tsp. oil. Add cut onions and stir it for 1- 2 minutes. 3. Add Turmeric powder, Chili powder & salt to it. Put the cut eggplants in it . Let it fry together for 10 minutes in low flame. 4. In a Saucepan Heat 1 tsp. oil. Fry Jeera in it for 30 seconds. Then add Tomatoes, Coconut Powder, Curry leaves, Green Chilies and stir for 2-3 minutes. 5. Add 1 cup water. Let tomatoes be well blended and cooked. Add Coriander Powder. Add 2 Tbsp. Yogurt to it. When this gravy is of the required consistency add the fried Eggplants into it. You can have this curry with Rice, Pulav etc... |
