So, it is basically an eggplant curry cooked in the gravy of cilantro and green chillies.
Mix this curry with the plain steamed rice and eat. You can also eat as side for dal rice or chapatis.
Ingredients:
- Eggplants - 3-4 long ones or around 8-10 small ones
- Cilantro - 1 thick bunch
- Green Chilles - 3-4 or to taste
- Cumin seeds - 1 tsp
- Tamarind Pulp - 2 tbsp
- Salt - to taste
- Turmeric Powder - 1/4 tsp
- Garlic - 2-3 cloves
- Oil - 2-3 tbsp
- Hing ( Asafoetida ) - 1/8 tsp
Directions:
- Cut the eggplant into 2 inch long pieces. If you are using baby eggplants, you don't need to cut them through, just slit a cross for around 3/4th length, keeping the stem intact. Keep aside in a bowl of water.
- In a grinder, take chopped cilantro, green chillies, garlic, turmeric powder, tamarind pulp,hing, cumin seeds, salt and grind to a smooth paste. Keep aside.
- Heat oil in a pan and add eggplant . Fry uncovered till it is 3/4th cooked, stirring ocassionally.
- Now add the ground mixture to the curry and mix well. Cook till the eggplant is done and the oil starts separating. Adjust salt.
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