Spicy Eggplant Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1/2 kg - Eggplants (quartered)
  • 2 - Onions, chopped (medium)
  • 4 tbsp - finely cut Coriander leaves
  • salt to taste
  • For Seasoning:
  • 7 or 8 - Red chillies (dry)
  • 2 tbsp - Coriander seeds
  • 1 tbsp - Mustard seeds
  • 1 tbsp - urad dal
  • 1 tbsp - Channa dal
  • 1/2 tbsp - cumin seeds
  • A little bit of Asafoetida
  • 2 tbsp - Oil to fry.

How to Make Spicy Eggplant Curry

  • Take a pan and add 3 tbsp of oil.
  • When the oil heats up, add the cut vegetables to that.
  • Now mix it and cover with the lid.
  • Cook until it softens.
  • In the meantime, take another pan and put 2 tbsp of oil in it.
  • Then fry the above ingredients for seasoning until golden brown.
  • Cool it and then grind it into a fine powder.
  • Now remove the lid of the vegetables and check whether they've become soft/hot.
  • It just takes 5-10 minutes for an eggplant to become soft.
  • Once it becomes soft, add this ground powder, freshly cut coriander leaves and salt according to your taste.
  • Now mix them together and keep on low flame for 2-3 minutes.
  • Serve it hot with rice/chapatti.

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