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Eggplant Curry Recipe
Ingredients
brinjal (eggplant) 4 medium size
onions 2 nos - diced
tomato 1 big - puree
tamarind paste 3 teaspoon
whole spices
(of your interest)
roasted dry and powdered
chilly powder
turmeric powder and salt
(to your taste)
ginger & garlic paste
curd - 1/2 cup
Method
First wash and dry brinjals and pierce it with a fork r chop stick and show it in
the flame until its skin turns dark brown and the brinjal becomes soft.
Repeat it with the other brinjals also. When the brinjal cools peel off the skin
and save the soft flesh inside.
Now smash the flesh and marinate this with little curd, turmeric powder, chilly
powder, salt and tamarind paste and keep it aside until you do the following.
Add oil generously to a hot non-stick pan, followed by onions and fry until
golden brown.
Now add the ginger and garlic paste and spice powder and fry a little and then
add the tomato puree, chilly powder, turmeric powder and salt (all to your
taste).
Keep smashing the contents as they get cooked, now add the marinated
brinjal flesh and cook for some more time until the oil separates out and
glitters.
Add little more oil if you want. Remove from fire and sprinkle chopped
coriander.
I think you can get the good aroma now itself.
Ingredients
brinjal (eggplant) 4 medium size
onions 2 nos - diced
tomato 1 big - puree
tamarind paste 3 teaspoon
whole spices
(of your interest)
roasted dry and powdered
chilly powder
turmeric powder and salt
(to your taste)
ginger & garlic paste
curd - 1/2 cup
Method
First wash and dry brinjals and pierce it with a fork r chop stick and show it in
the flame until its skin turns dark brown and the brinjal becomes soft.
Repeat it with the other brinjals also. When the brinjal cools peel off the skin
and save the soft flesh inside.
Now smash the flesh and marinate this with little curd, turmeric powder, chilly
powder, salt and tamarind paste and keep it aside until you do the following.
Add oil generously to a hot non-stick pan, followed by onions and fry until
golden brown.
Now add the ginger and garlic paste and spice powder and fry a little and then
add the tomato puree, chilly powder, turmeric powder and salt (all to your
taste).
Keep smashing the contents as they get cooked, now add the marinated
brinjal flesh and cook for some more time until the oil separates out and
glitters.
Add little more oil if you want. Remove from fire and sprinkle chopped
coriander.
I think you can get the good aroma now itself.
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