EGGPLANT AND TOMATO CURRY

I chanced upon this big eggplant in my vegetable basket that was bought for making a Bharta but now I made other plans for it!

This recipe is a combination of Bengali and South Indian styles of cooking and does not involve too many exotic ingredients. It is my way of presenting the humble eggplant in the form of a colourful and very tasty curry…..

Eggplant or brinjal has many nutritional benefits. It is not only a good source of fiber but has a high water content too.

EGGPLANT AND TOMATO CURRY                                             Serves 4

Ingredients

Eggplant/Brinjal – 1 large

Tomato – 2 large (paste)

Curry leaves – 8 to 10

Ginger – 1 tsp (grated)

Green chilli – 1 chopped finely

Asafetida/Hing – a large pinch

Mustard seeds – ¾ tsp

Cumin seed – ½ tsp

Cumin pdr – ½ tsp

Coriander pdr – 1tsp 

Turmeric pdr – ¼ tsp

Jaggery (grated)  – 1 tsp

Salt – to taste

Coriander leaves – for garnish

Oil – 1 1/2 tblsp + for deep frying

Water – 1 cup

Method

1. Cut the eggplant into large pieces – quarter lengthwise and then into ½ inch thick slices. (You may cut them smaller.)
2. Heat some oil in a  pan. Fry the eggplant pieces in it on high heat. 
3. Heat the remaining oil in a pan and add the mustard seeds followed by the cumin seeds. Add the curry leaves only after the mustard has stopped popping.
4. Once the curry leaves release their aroma, add the tomato paste followed by the ginger and green chilli. Cook for 2 minutes.
5. Now, add the pdr spices and cook till oil separates. Add in water. Bring to a boil.
6. Add the fried eggplant pieces to the gravy, season with salt and jaggery and mix lightly and thoroughly.
7.  Lower the flame and cover the pan. Cook for about a  minute so that the curry comes together.
8. Garnish with chopped coriander and serve hot with any bread or rice.

© Rinki’s Kitchen 2013