This curry happens to be one of the trademark curries from my MIL's kitchen. Owing to allergies I have not been cooking eggplant for while now. But recently I made this for my husband who relished it!
For Day 2 Week 4 of BM #30, here is the curry..
Eggplants cubed 3-4 cups
Onions, sliced 1/2 cup
Turmeric 1/2 tsp
Salt as needed
Seasoning (Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1 tsp, Curry leaves few)
For the Masala -
Onions 1 cup
Dry Red Chillies 4-5 or as needed
Tamarind Extract 1 Tbsp or to taste
Jaggery / Sugar 1 tsp or to taste
Salt and Cumin seeds as needed
Method Of Preparation -
Make a paste of the Masala and set aside.
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, saute the onions until they are translucent.
Add the cubed eggplant and turmeric and saute for a few minutes.
Mix in the Masala paste and cook under cover.
After the eggplant is cooked through, sprinkle the salt required and remove from fire.
Serve hot with Rice/Roti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.
Preparation Time 25 min