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+ servings

Eggplant Curry Masala

Tasty and delcious eggplant curry with masala
Prep Time 35 minutes
Total Time 35 minutes
Cuisine North Indian
Servings 4 people

Ingredients
  

  • 1 no Eggplant(big) Vazhuthananga
  • 5 - Small onions Kunjulli
  • 1 no Onion finely chopped
  • 1" piece Ginger
  • 2 nos Green chillies
  • 2 nos Tomato finely chopped
  • 1 tsp Cumin seeds Jeerakam
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Turmeric powder
  • 2 tsp Chilly powder
  • 1/2 tsp Garam masala
  • Oil As reqd
  • Salt As reqd
  • Coriander leaves for garnishing

Instructions
 

  • Cut the eggplant into 2 piece horizontally and then cut each piece into 6 - 8 pieces vertically.
  • Marinate the eggplant with 1 tsp of chilli powder, turmeric powder and salt for 30 mins.
  • Deep fry the marinated eggplant pieces.
  • Grind together small onions, ginger and green chillies.
  • Heat oil in a frying pan or a kadai.
  • Splutter mustard seeds.
  • Add the finely chopped onion and saute, until thy turn golden brown.
  • Add the ground paste into it and saute, till the oil separates.
  • Add the finely chopped tomato into it and saute when it becomes mashed.
  • Add 1 1/2 cups of water and some salt.
  • Allow it to boil.
  • Add the fried eggplant and 1 tsp of chilli powder and the garam masala.
  • Cover and cook for 5 mins.
  • Garnish with coriander leaves.
  • :- Serve with chappathis, pooris, naan and porotta.
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