Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Spicy eggplant curry. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Spicy eggplant curry Recipe. Freshly ground spices like cardamom lend their aroma and distinct flavor to this eggplant curry. Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both).
You can cook Spicy eggplant curry using 18 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Spicy eggplant curry
Take 2 of Baby eggplants(I bought it from Costco).
It’s 1 of medium sized white onion chopped into fine pieces.
You need 3 of large tomatoes.
Make ready 2 tsp of ginger paste.
Prepare 2 tsp of garlic paste.
Prepare few leaves of curry leaves.
Make ready 1/2 cup of cilantro leaves chopped.
Make ready 1 tsp of approx. mustard seeds.
You need 1 tsp of dried mango powder.
Take 1/2 tsp of fenugreek seeds.
Prepare 1-2 tsp of chilly powder(depending on the spice level).
Make ready 1 tsp of turmeric powder.
Prepare 1 tbsp of lemon juice.
Prepare 1 tsp of cumin seeds.
You need 1 tsp of fennel seeds.
You need 2 tsp of dried golden sultana raisins.
It’s to taste of salt.
Make ready of cooking oil as needed (I used organic sunflower oil).
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Spicy eggplant curry instructions
Step 1 - Cut the eggplant into round slices about an inch think and keep it aside. In a pan, add few tbsp of cooking oil. When the oil becomes hot, place the eggplant pieces in the pan. Cook/Fry the pieces both sides until both sides becomes evenly golden brown in color. Continue this process for all your remaining eggplant pieces. Keep this aside.
Step 2 - In a cooking dish, add few tbsp of cooking oil. When the oil becomes hot, add the chopped onions and sauté it until onion becomes tender and slightly transparent. Into this add ginger-garlic paste and mix well. Next, add dried mango powder, coriander seeds, mustard seeds, fenugreek seeds, raisins, cumin seeds, fennel seeds, chili powder, turmeric powder, lemon juice as per the above specified measurements. Mix the masala for few minutes. To this add chopped tomatoes, cilantro and curry leaves and sauté the content for 5-6 minutes until tomatoes are fried well. Add 1 tsp salt or as required..
Final step - To the masala add the fried eggplant pieces and mix well . If you like it more gravy add some (1/2 cup) water and bring everything to a boil. Add more salt if required..
Serve hot with roti or rice..
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