Category: Vegetarian Curries
Cuisine: Indian
Yields:
2 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
Eggplant is such a unique vegetable. You can enjoy it roasted, pan seared, deep fried, sauteed, and in a curry. This recipe uses baby eggplants which cook fairly quickly. We will cook eggplant separately and the sauce/gravy separately to ensure that those wonderful baby eggplant’s stay intact. Add it to your lunch or dinner menu and enjoy it with freshly made roti’s.
Ingredients
Adjust Servings
Instructions
-
Take a bowl half filled with water. Cut the baby eggplant into quarters as shown in the above picture. Keep them soaked in water.
-
In a pan, add some cooking oil and baby eggplant. Cook them covered by mixing them periodically. Once they become soft, you can remove them and keep them aside for a later use. Remember to not overcook them as the eggplant should stay intact and not turn mushy.
-
In a blender, add tomatoes, onion, ginger, garlic and fennel seeds/powder and make a fine paste.
-
In the same pan, add fennel seeds, onion-tomato puree and cook until oil starts to separate.
-
Now add all the dry spices(salt, chilli, turmeric, kitchen king, garam masala, amchur powder) and mix well until the masala thickens. Once the oil starts to separate, you can add about 1/2 cup of water and bring the sauce to boil.
-
Lastly, you can add the sauted baby eggplants into the sauce and let it boil on high flame for about 1-2 minutes. You can also add the heavy whipping cream in this step if you like or use it for garnishing.
-
Garnish with some cilantro and serve hot with some Roti, Naan or Rice. Enjoy and remember to tag @recipesbyappy to let me know how it turns out.
