We rarely get really small baby eggplants here, so it took me a while to get to this recipe. But luckily my mom found some beautiful baby eggplants at the Indian grocery a month back and I made this curry right away (so it has been sitting in the drafts for while :-)).
There is no stuffing or grinding involved in this dish and is quite easy to make. It is basically eggplants cooked in spicy onion-tomato gravy. It tastes good with rice and roti.Ingredients: Serves 4 Baby Eggplants - 10~12 Onion -1 large, finely chopped Tomatoes - 2 medium, finely chopped Ginger+garlic paste - 1tsp Green Chilies - 2, slit Ground Coriander - 1tsp Ground Cumin - ½tsp Turmeric - ¼tsp Red Chili powder - ½~1tsp (adjust as per taste)
Cilantro - 2tbsp, finely chopped
Salt - to taste
Method:
- Trim the stems and make a '+' cut on the base. Soak them in salted water.
- Heat 2tbsp oil, add the chopped onions, green chilies, ginger+garlic paste and cook till the onions are lightly browned around the edges.
- Add the eggplants, cover and cook till they are tender.
- Now add the chopped tomatoes, ground coriander, cumin, turmeric, red chili powder and salt. Cook till the tomatoes turn mushy. Add water if the curry looks too dry.
- Serve with rice or roti.
Linking this to Valli's 'Cooking from Cookbook Challenge: October -- Week 1'.
