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EGGPLANT CURRY Recipe

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This recipe for EGGPLANT CURRY is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
500 grams young fresh eggplant
4 tablespoons oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
2 sprig curry leaves
1 1/2 to 2 cups onion chopped
2 green chili
1 1/2 to 2 cups tomato ( or 1 can crushed tomato)
2 teaspoon ginger garlic paste
1 teaspoon chili powder
1/4 teaspoon tumeric
salt to taste
2 teaspoons garam masala
Directions:
Directions:
Heat oil in pan with cumin and mustard seeds until they start to "pop". Add curry leaves and saute for about 1 minute. Add onions and green chili until the onions soften and begin to brown.

Cube the eggplants and remove any seeds. Keep covered in cool salted water.

Add ginger garlic paste to onions and saute another minute. Add tomatoes and salt to taste. Fry for 2 minutes, then add chili powder, turmeric and garam masala.

Drain the eggplant and add to pan with 1 cup water. Saute until eggplant is soft.

 

 

 

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