Indian Eggplant Curry

Submitted by CityDoors

"If you don't like eggplant, you will after enjoying this spicy Indian dish!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 3

ingredients

• 2 large eggplants
• 44.37 ml olive oil
• 4.92 ml cumin seed
• 7.39 ml mustard seeds
• 9.85 ml turmeric powder
• 4.92 ml cayenne pepper
• 1 large onion, thinly sliced
• 22.18 ml ginger-garlic paste (it's very easy to blend your own)
• 14.79 ml curry powder
• 1 large tomatoes, diced
• 44.37 ml plain yogurt
• 5 chopped small green chilies
• 11.09 ml salt
• 1 bunch chopped fresh cilantro

directions

1. Chop the eggplants into 1-inch cubes with the skins on. Boil eggplant pieces in large stockpot for about 5-7 minutes, or until soft. Drain well, set aside.
2. Heat oil in a large pan over medium heat. Mix in cumin seeds and mustard seeds. Let them roast for about 1 minute or until they start to sizzle and pop.
3. Stir in onion and fry for 2 minutes or until onion is tender. Add turmeric powder and fry for another 30 seconds.
4. Add ginger-garlic paste, frying for about 1 minute. Stir in cayenne pepper, curry powder, and diced tomato. Cover and let simmer on low heat for about 5 minutes, or until the tomato is almost a paste (if you must, add 1-2 tablespoons of water to keep the mixture moist).
5. Add salt, green chiles, and plain yogurt. Cook for 30 seconds, then add the eggplants. Cover and cook for 7-10 minutes. Mix in chopped cilantro and serve over rice.

Reviews

[DailyInspiration]

Loved this eggplant curry. I used Japanese eggplant and added some mushrooms as well. Loved the flavor combinations -- it was delicious over rice. The only other change that I made was to reduce the number of chilies and I removed the seeds as well. I made this along with recipe#486810 -- it was a very delicious meal. Made for Fall PAC, 2012.