Ingredients: Baby Eggplants - 8~10, make a '+' slit on the bottom of each eggplant Onion - 1 large, coarsely chopped Tomato - 2 small, chopped Dry red chilies - 4~5 (adjust as per taste) Garlic cloves - 3 Coriander seeds - 2tsp Cumin seeds - 1tsp Salt - to taste
Method:
- Make the Masala: Blend onions, tomatoes, red chilies, coriander seeds and cumin seeds into a smooth paste.
- In a pressure cooker, place the eggplants and add the masala. Sprinkle ¼ cup of water and cook on medium flame for 1 whistle.
- Heat 1tbsp oil in a saute pan, transfer the contents of the cooker into the saute pan and cook until the curry thickens and the flavors meld.
- This curry can be made without the pressure cooker too. Simply add the eggplants and the ground paste to a saute pan with 1~2tbsp oil. Cook covered until the eggplants are completely tender.
Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 4'.