A different version of this Eggplant curry tastes hot and spicy and suits for both rice and any Indian bread.This curry can also be mixed with rice by adding a tea spoon of ghee and taken in Lunch box as Eggplant Rice with any crisps...
Ingredients for making Eggplant (Brinjal) Masala Curry
Eggplants cut into thin vertical pieces - 2 bowls
Oil - 4 table spoons
Chopped onions - 1 cup
Fennel seeds - 1/2 tea spoon
Turmeric Powder 1 tea spoon
Red chilli powder 2 tea spoons
Cumin seed powder 1/2 tea spoon
Tomato puree 1/2 cup (or) Curd 1/2 cup
Finely chopped Garlic 1 tea spoon
Coriander leaves for garnishing
Method for making Eggplant (Brinjal) Masala Curry:
Heat a heavy bottomed Pan with oil. Do the seasoning with fennel seeds. Then fry the onions and chopped garlic in it with required salt. Add turmeric powder, cumin seed powder, red chilli powder and mix well. Now add the chopped eggplants and tomato puree or curd and mix well. Close the pan with a lid and keep the flame in medium. after 10 minutes the vegetable will become soft and cooked. Now remove the and continue to fry for another 15 minutes in low flame. Garnish with coriander leaves and serve.
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