Another eggplant curry for Chapati/rice.Eggplant curry is a delicious side dish for chapati/Roti.
I used this Madras curry powder (1 tbsp) to get the real tamil restaurant flavor.
Indian cuisine uses a plethora of spices.Let us check out the ingredients for this quick curry.
Use Eggs if you don't like eggplant;yes,you can prepare a mouth watering egg curry using the same recipe.
What do we need ?
Eggplant- 4-5 nos (I used whole eggplant;make 2 slits with out breaking the eggplant as in the picture.This helps it to absorb the gravy )
Oil- 1-2 tsp
Cumin seeds- 1 tsp
Chilly powder- 2-3 tsp
(Mother's recipe)Madras Curry Powder- 2 tsp(use a mixture of Fenugreek powder+Asafoetida,coriander powder if you can't find this ready made.)
Turmeric powder- 1/2 tsp
Tamarind puree-1tbsp
Salt-
For The Paste
Tomatoes-2 nos
Coriander leaves-
Green Chilly- 1 or 2 nos
Garlic cloves-4 nos
Blend them into a fine paste.
How To Prepare?
It needs very few ingredients and the method of preparation is quite simple.
1.Heat 1 tsp oil and splutter cumin seeds.
2.Add red chilly powder,turmeric powder and our special curry powder to the oil .
3.Now add eggplants and allow them to fry for a minute.
4.Then add the paste and coat eggplants with it and allow to cook until oil separates.
5.Add 1 tbsp tamarind paste,salt and enough water for the gravy.Close with the lid and cook well.
6.Add chopped coriander leaves and wait until you get a thick saucy consistency.
Serve hot with your favorite bread/rice.
For North Indian Egg Plant Curry check this out ..
Comments