I like to prepare different recipes with eggplants. Today’s recipe is simple eggplant curry in which I have used coconut & cashews for the masala. This is just irresistible. It makes a special delicacy on everyone’s platter & goes well with rice/ chapatti. Sory friends I cant able to take step by step pics. so here is the recipe ..
Egg plant/ Brinjal- 1 large (u can use 5-6 evenly size small eggplants too)
Onion chopped- 1 medium size
Curry leaves a few
Sambar powder- 1tsp
Lemon juice- 1tsp ( u can add amchur powder or tamarind extract as per your requirement)
Red chilly powder- 1tsp
Turmeric powder- 1tsp
1tblsp- white skinless split urad dal
Bharwa baingan masala- 1 tsp ( optinal)I had this masala with me so I used this in to my eggplant gravy
For masala paste
2 green chilles
1-2 cloves of garlic
1 medium size tomato- cut in to pieces
Chopped onion – 1tblsp
Cumin seeds- 1tsp
Cut the eggplants into small cubes (around 1 sq. Inch ). Keep the cut pieces in water so that they will not turn black.
Grind the coconut, cashews, garlic cloves , cumin seeds , green chillies, tomatoes & onions in a fine paste.
Heat a pan. Add oil. when the oil is hot add mustard cumin seeds, when they splutter add urad dal & sauté till they turns light brown in color. Add onion & curry leaves. Sauté them till they turns light brown in colour. Add the cut brinjals. Cover & cook for 2-3 min. Then add the grinded masala, turmeric powder, chilli powder, sambar powder masala , bharwa baingan masala & salt. Mix well & cover for 5-7 min in low flame till eggplants become soft. Add lemon juice in to it. Garnish with coriander leaves. Yummy eggplant curry is ready to serve. Serve hot with rice/chapatti....