Tomato eggplant curry
Curries With Bumbi · ♥ 104 likes · 3K views · 5 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 870 g medium sized eggplants
- ¾ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
Wash the eggplants and wipe them dry to limit oil splatter. Trim the ends, cut lengthwise, cut each half lengthwise again, then across into fairly long pieces.
- 1 whole medium onion
- 2 whole green chillies
- 2 whole medium tomatoes
- 1 bunch coriander leaves
Slice the onion, slit the green chillies, slice the tomatoes not too thin. Separate coriander stems and leaves.
- 4 tbsp oil
- ¼ tsp turmeric powder
- ½ tsp salt
Heat a pan over medium-high heat with the oil; when hot add the turmeric and immediately the eggplant, then the salt. Stir on medium-high until lightly browned, 8 to 10 minutes; remove to a bowl while still firm.
- 4 tbsp oil
- 1 tsp cumin seeds
- ¼ tsp fenugreek seeds
Heat fresh oil in the same pan on medium; add cumin seeds and fenugreek seeds and let them sizzle a few seconds.
- salt
Add the onions with a pinch of salt and stir until pale and soft. Add the turmeric and Kashmiri red chilli powder and stir a few seconds.
Whole spices and onions
- ½ tsp salt
Add the green chillies, coriander stems, fried eggplant, tomatoes and salt; mix on medium-high. Level, cover and cook on low six minutes.
Covering and cooking until tender
- 1 tsp sugar
Add the sugar, cover again on low and check from time to time until the eggplant is tender but holds its shape, about 10 minutes.
- 1 tsp cumin powder
Raise the heat to drive off the excess liquid. Add the cumin powder and coriander leaves, stir, switch off the heat and leave covered two to three minutes. Serve with rice or roti.