Eggplant Paruppu Curry

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 - Eggplant (big and chopped)
  • 1 cup - Toor dal
  • 1 - Onion (chopped)
  • 1- Tomato (chopped)
  • 1 tsp - Ginger garlic paste
  • 1 tsp - Coriander powder
  • 1 tsp - Sambar powder
  • 1/4 tsp - Turmeric powder
  • 1/2 tsp - Garam masala powder
  • 1 tsp - Mustard seeds, urad dal
  • 2 - Dry red chillies
  • 1 Cinnamon stick
  • Salt
  • Oil
  • Curry leaves
  • To Grind:
  • 1 tsp - Fennel seeds
  • 2 tbsp - Grated coconut

How to Make Eggplant Paruppu Curry

  • Grind fennel seeds and grated coconut into a fine paste.
  • Pressure cook the toor dal with ginger garlic paste and turmeric powder and keep aside.
  • Heat 1 tsp of oil in a Kadai.
  • Add mustard seeds, urad dal, dry red chillies and cinnamon stick and let it fry for a minute.
  • Add chopped onions, curry leaves, chopped tomatoes and saute until the tomato turns mushy.
  • Add the chopped eggplant and saute for a few minutes.
  • Add the cooked dal along with coriander powder, sambar powder, garam masala powder and salt and let it boil.
  • Add the ground paste, close the lid and cook until the veggie is well cooked.
  • Serve hot with rice.
  • Recipe courtesy: Priya Easy N Tasty Recipes

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