Ingredients : For deep frying
1 large eggplant (300-400g)
1 teaspoon Turmeric powder/Haldi
1 teaspoon salt
Oil for frying
For the curry
2 tablespoons vegetable oil
1 medium onion , diced
1 medium Tomato diced
2 sprigs curry leaves
2-3 red chilies
1 tbsp minced garlic and ginger
1 teaspoon mustard
1 teaspoon tamarind paste (alternatively, the juice of a lemon sized tamarind soaked in water)
2 teaspoon garam masala powder
2 teaspoon chilli powder
200ml thick coconut milk
250 ml water
Pinch of Asafoetida powder/Hing
Salt to taste
Method
1.Wash and cut the eggplant into thin long slices about 2 inches long. It should be same size as that of potatoes for French fries.
2.Add salt and turmeric to the eggplant slices and keep it in a colander for about 30 minutes for the bitter juices from the eggplant to drain off.
3.Heat oil in a pan and deep fry the eggplant pieces until they turn golden brown. Drain them onto a kitchen napkin to absorb excess oil.
4.In a separate pan, heat 2 tablespoon of oil. Add mustard seeds and when it splutters add the red chilies and curry leaves. Add the ginger-garlic paste and sauté for a minute. Add the diced onions and when they become translucent, add the diced tomatoes. Reduce the heat and cover and cook until the tomatoes are tender (about 5-7 minutes).
5.Add the salt, garam masala, red chilli powder and tamarind paste and cook for 2 minutes. Now add the coconut milk with about 250 ml of water. Cover and cook until it thickens. Add the pinch of asafoetida and the fried eggplant strips and combine gently. Cook for another 2 minutes and turn off the heat.
6.Serve hot with rice or rotis.
Notes: The eggplant can be roasted instead of deep frying. Roast them at 220 degrees Celsius for about 15-20 minutes or until they turn golden brown. Be careful with the addition of salt in the curry since the eggplant strips are already salted.
1 large eggplant (300-400g)
1 teaspoon Turmeric powder/Haldi
1 teaspoon salt
Oil for frying
For the curry
2 tablespoons vegetable oil
1 medium onion , diced
1 medium Tomato diced
2 sprigs curry leaves
2-3 red chilies
1 tbsp minced garlic and ginger
1 teaspoon mustard
1 teaspoon tamarind paste (alternatively, the juice of a lemon sized tamarind soaked in water)
2 teaspoon garam masala powder
2 teaspoon chilli powder
200ml thick coconut milk
250 ml water
Pinch of Asafoetida powder/Hing
Salt to taste
Method
1.Wash and cut the eggplant into thin long slices about 2 inches long. It should be same size as that of potatoes for French fries.
2.Add salt and turmeric to the eggplant slices and keep it in a colander for about 30 minutes for the bitter juices from the eggplant to drain off.
3.Heat oil in a pan and deep fry the eggplant pieces until they turn golden brown. Drain them onto a kitchen napkin to absorb excess oil.
4.In a separate pan, heat 2 tablespoon of oil. Add mustard seeds and when it splutters add the red chilies and curry leaves. Add the ginger-garlic paste and sauté for a minute. Add the diced onions and when they become translucent, add the diced tomatoes. Reduce the heat and cover and cook until the tomatoes are tender (about 5-7 minutes).
5.Add the salt, garam masala, red chilli powder and tamarind paste and cook for 2 minutes. Now add the coconut milk with about 250 ml of water. Cover and cook until it thickens. Add the pinch of asafoetida and the fried eggplant strips and combine gently. Cook for another 2 minutes and turn off the heat.
6.Serve hot with rice or rotis.
Notes: The eggplant can be roasted instead of deep frying. Roast them at 220 degrees Celsius for about 15-20 minutes or until they turn golden brown. Be careful with the addition of salt in the curry since the eggplant strips are already salted.
No comments:
Post a Comment