Egg Plant in a spicy curry
Serving 4-6 persons
Preparation Time: 10 minutes
Cooking Time: 20 minutes
|12 ||Small Indian Eggplants|
|2 Medium||Finely Chopped Onion|
|3 Tablespoons||Tomato Paste|
|1 Tablespoon||Ginger Paste|
|1 Tablespoon||Finely Chopped Green Chillies|
|1 Teaspoon||Garlic Paste (Optional)|
|0.5 Cup||Cooking Oil|
|1 Teaspoon||Cumin Seeds|
|1 Teaspoon||Mustard Seeds|
|1 Teaspoon||Sesame Seeds|
|1 Teaspoon||Garam Masala|
|1 Teaspoon||Red Chilli Powder|
|1 Teaspoon||Turmeric Powder|
|1 Tablespoon||Coriander Powder|
|2 Tablespoons||Cashew Nuts|
| ||Salt To Taste|
|2 Tablespoons||Finely Chopped Green Coriander|
Wash egg plants and slit them four and sock them in water. Add one tea spoon of salt to water. Crush cashew and peanuts in an blender and keep them aside.
In a large skillet heat oil and add cumin , mustard and sesame seeds to it and fry them. When mustard starts crackling add onions to it.
Fry them till they turns golden brown and then add ginger, garlic, and green chillies to it and fry it for 2 minutes . Then add garam masala, coriander powder, red chilli powder, and salt to it. Cook it for 1 minute.
Now add tomato paste to it and cook it till it separates the oil.
Now add 2 cups of water to it and add egg plants to it and cook it for 10 minutes with lid on at medium high flame.
Keep stirring in between. So curry does not catch the bottom.
Now add crushed peanuts and cashew to it and cook it for another 5 minutes.
Remove them from the flame garnish it with the coriander leaves and serve them hot with chapatti or parantha.
Baigun, Brinjal, egg plant curry, Egg Plant, Beigan, Beingun , Indian Recipes, Indian Food, Indian Cooking