Nutty Eggplant Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
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 Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 1 - Eggplant (large and sliced)
  • 1/2 tsp - Mustard seeds
  • 1/2 tsp - Cumin seeds
  • 1 - Onion (chopped)
  • 1 tsp - Ginger-garlic paste
  • 1 tsp - Chilly powder
  • 1 tsp - Coriander powder
  • 1/2 tsp - Cumin powder
  • 1 tbsp - Tamarind juice (thick)
  • 1 tsp - Sugar
  • Salt
  • 1/4 cup - Gingili oil
  • To grind:
  • 2 tbsp - Poppy seeds
  • 1 inch - Cinnamon stick
  • 5 - Cashewnuts
  • 3 - Almonds
  • 2 tbsp - Coconut (grated)

How to Make Nutty Eggplant Gravy

  • Dry roast the poppy seeds, cinnamon stick and coconut together until a nice aroma comes out.
  • Grind them with cashews and almonds as thick paste with enough water.
  • Heat the oil and sputter mustard seeds and cumin seeds.
  • Add the onions and ginger-garlic paste and cook until they turn translucent.
  • Add the sliced eggplants and cook for few minutes.
  • Now add the chilly powder, cumin powder, coriander powder and salt.
  • Cook everything on a medium flame.
  • When the eggplants are partially cooked, add the ground paste and tamarind juice.
  • Cook on simmer for few more minutes, until the oil gets separated.
  • You can adjust the consistency of the gravy by adding more water.
  • Serve hot.
  • Recipe courtesy: Priya Easy N Tasty Recipe

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