Eggplant Masala

I am not sure if I am alone when I say this, but its quite hard to get inspiration for a vegeterian dish. I try not to repeat the same recipe with a vegetable because it gets boring. We love eating eggplant, however, I don’t want to keep repeating the same recipe with it. K likes variety in the food, that was something his mom mentioned when we got married – he gets bored with repition. I tried the following with eggplant, and it was impressive. You can serve with this either rotis or some white rice.

Eggplant – 1 large chopped into pieces
Onion – 1/2 cup thinly sliced
Mustard seeds – 1/4tsp
Cumin seeds – 1/4 tsp
Dried Red chillies – 2
Green chillies – 4
Garlic paste – 2 tbsp
Tamarind paste – 1 tbsp
Water – 1/2 cup
Grated Coconut – 1 1/2 cups
Coriander Powder – 1 tbsp
Onion – 1/2
Ginger – 2 tbsp
Dried Red chillies – 6
Fenugreek seeds – 1/4tsp
Cumin Seeds – 1/4 tsp
Salt to taste

We will first take care of the “To Grind list”. Dry roast the coconut until brown and set aside.In the same pan, dry roast the red chillies, coriander powder, cumin seeds and fenugreek seeds. Once roasted, set aside.

Saute the onion and ginger in some oil until brown.

Now grind all of this to form a paste. You will need to pour in some water to help your blender with the grinding.

Let’s go back to the pan! Saute the eggplant pieces in some oil until soft. Set aside.
Heat some more oil in the same pan and add the mustard seeds. When it starts to pop, the red chillies and cumin seeds go in. After a couple of seconds, add the onions, green chillies, and garlic paste and saute.

Once the onions are soft, add the ground paste, tamarind paste and salt. Let this cook for 5mins and stir through a few times. Add the eggplant pieces and mix well, so the paste coats all the eggplant pieces. Finally add some water and cook until the gravy thickens.

Serve with rotis or rice.


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