Recipes - Eggplant (Brinjal) Curry
- Mrs. Veena Furtado
- Mangalore/Sharjah, UAE
Ingredients:
8-9 small eggplants (cut into small pcs.)
1 tbsp. chopped Onions
2 tsp. chilli powder
½ tsp. turmeric powder
1 tsp. salt to taste oil
1 tsp. jeera
2 medium tomatoes
1 tbsp. coconut powder
2 nos. green chilies
4-5 curry leaves
1 tsp. coriander powder
1 cup water
2 tbsp. yogurt
Method:
Cook the cut eggplants (either in Microwave - 5 minutes). In a pan heat 2 tsp. oil. Add cut onions and stir it for 1- 2 minutes. Add turmeric powder, Chilli powder & salt to it. Put the cut eggplants in it. Let it fry together for 10 minutes in low flame. In a saucepan heat 1 tsp. oil. Fry Jeera in it for 30 seconds. Then add tomatoes, coconut powder, curry leaves, green chillies and stir for 2-3 minutes. Add 1 cup water. Let tomatoes be well blended and cooked. Add coriander powder. Add 2 tbsp. yogurt to it. When this gravy is of the required consistency add the fried eggplants into it.
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