Eggplant Curry

 I decided to try Brinjal Curry from Raji blog since the recipe doesn't require any coconut or any thing to grind, what a relief for me ;) normally whenever I try recipe from other blogs I just check the ingredients and don't read the procedure much and here I did the same too, so half way through I realize I do the same kind of eggplant curry with a little difference. But that's okie I still went ahead with little changes like I added ginger garlic paste and change the cooking procedure a bit.



This goes to Jayasri's Blogger Marathon with Raks Kitchen.

Eggplant - 1 big s or 7-8 small size

Onion - 1 large

Tomato -1 medium 

Green Chilies - 2

Ginger-Garlic paste - 1/2 tsp [optional]

Sambar Powder - 1 tsp [or red chili powder]

Turmeric Powder - 1/4 tsp

Corn Flour - 1/2 tsp [optional, I didn't use]

Curry Leaves -  1 sprig

Cilantro - 1 tbsp [chopped]

For Tempering:

Oil - 2 tsp

Mustard Seed - 1/2 tsp

Channa Dal - 1/2 tsp

Urad Dal - 1/4 tsp

Method:

1. Chop onion, tomato, green chilies.  Chop eggplant in to medium bite size pieces and keep aside.

2. In a pan heat oil and add all the ingredients listed for tempering in order and once mustard cracks add onion, chili, curry leaves and saute until onion becomes light brown.

3.  Add chopped tomato and salt and cook until tomato gets almost mash.  Now add turmeric and sambar powders mix well.

4.Add eggplant and cook for 2 minutes.  Now add 1 1/2 cup of water, cilantro and cook in slow-medium flame until eggplant gets cooked around 5-6 minutes, off the flame and let the curry stand for 5 minutes or more.

~If you want the gravy to be thick then mix the cornflour with little water and add once eggplant is almost cooked.  I didn't add as my gravy was just perfect.

Garnish with chopped cilantro, goes well with rice or roti, we had with rice.  Curry was good and tasty.

Have Good Day ~~