Eggplant is known as brinjal in India. There are many ways you can make this curry. Here I am giving you two types of recipes. The first picture is curry without the curd and second one is with the curd.
Ingredients:
- Eggplants 2-3 medium-sized
- Potatoes 2 medium-sized
- Tomatoes 2 small sized
- ¼ cup Chick-pea (optional)- soaked overnight and pressure cooked
- Curry leaves 4-5
- Cilantro for garnishing
- Oil 1 tbs
- Salt
- Red chili powder
- ½ tsp ginger paste
- ¼ tsp Turmeric powder
- ½ tsp Dried mango powder (amchur)
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing (Asafoetida)
- Curd ½ cup (homemade or store-bought)
Method:
- Cut eggplants, potatoes, and tomatoes into cubes
- Take a pan, add oil to it, and heat.
- Add mustard seeds, cumin seeds and let them crackle.
- Add ginger paste, hing, and then curry leaves.
- Add potatoes and eggplants and let them cook until soft.
- Add turmeric powder.
- Add chick-peas if you are planning to use them.
- Then add tomatoes and cook until the potato becomes soft.
- Add salt, dried mango powder(optional), and chili powder, and mix well.
Variation in this recipe: Add curd 1-2 minutes before turning off the stove and mix it well. Curd gives a nice texture as well as taste to this curry.
Garnish it with cilantro and serve with Indian flat-bread (roti or paratha).
Back to Savi’s Kitchen!