May 1, 2008

Egg Plant Curry 1

This is my husband's favorite curry. Here is the recipe.

  1. Eggplant (Brinjal) - 15 (small sized eggplants available in Indian stores)
  2. Onion - 1 (medium sized)
  3. Turmeric Powder - 1/2 tsp
  4. Salt to taste
  5. Curry powder - 2 tsp
  6. Oil - 2 tbsp
  7. Mustard Seeds - 1/4 tsp
  8. Urad dhall - 1/2 tsp
  9. Channa dhall - 1/2 tsp
  10. Red chillies - 1
First chop the eggplants into small cubes. Chop the onion in the same size and soak both eggplant and onion in water with a drop of lemon juice. Take a wide pan, pre heat oil, add mustard seeds, when it splutters add urad dhall, channa dhall and red chillies to it and fry it till golden brown. Now add the chopped eggplant and onion to it. Add required amount of water, add salt, turmeric powder and curry powder to it and let it cook under low flame. Stir it occasionally. Do not mash the eggplant. Turn off the stove when eggplant is fully cooked. Serve it hot with rice. This is also a side dish.
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