Wednesday, November 10, 2010

Eggplant Tomato Curry - Andhra Style

I have borrowed this recipe from a friend P. Its a result of my search for new recipes. I am not a big fan of eggplant. And so I never try and make an effort to experiment with eggplant. But hubby is fond of them. And today hubby has put me in a good mood by getting me a surprise gift. So this is my surprise for him.

Ingredients :
Eggplant : 1 big - Cut into big cubes
Onion : 1 finely chopped
Tomato : 2 finely chopped
Mustard seeds : 1 tsp
Jeera : 1 tsp
Red Whole Chilli : 2-3 broken into half
Curry Leaves : 5-7
Garlic Paste : 1 tsp
Peanuts : Roasted & Crushed - 2 tbsp
Sesame Seeds : Roasted & Crushed - 1 tsp
Turmeric : 1 tsp
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tbsp
Salt : to Taste
Oil for Deep Frying

Recipe :
Heat oil in a wok. Add the eggplant and deep fry it till brown. Drain it and remove on a tissue to remove excess oil.
Now take a pan and add 2-3 tbsp oil in it. Add mustard seeds and let it crackle. Then add jeera and whole red chillies. When it splutters, add the onion.
Saute the onion till transculent. Now add the tomatoes and stir well. Add the dry masala's and salt. Fry till oil leaves side and tomatoes are soft.
Now add the eggplant. Mix it well.
Lower flame and cover the pan with a lid. Let it cook till eggplant is soft. Approx 10-12 minutes.
Remove the lid. Add the peanuts and sesame powder. Stir it well. Cook for 3-4 minutes more. Remove from flame.
Garnish it with fresh coriander leaves.

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