Tomato eggplant curry
Curries With Bumbi · ♥ 626 likes · 112.8K views · 6 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 10–12 whole eggplants
- 4–5 whole shishito peppers
- 1 whole finely chopped onions
Wash the eggplants well and keep them whole (cut regular eggplant into large chunks); hold them in a bowl of water to prevent browning.
Container-grown eggplants
Wipe the eggplants dry well to prevent the hot oil splattering.
Shishito peppers and green chilies
- Thai green chilies
- 4 tbsp oil
- salt
Heat 4 tablespoons of oil in a pot on medium-high; fry the eggplants with a sprinkle of salt about 5 to 6 minutes until a little browned, then remove to a bowl.
In the hot oil add the cumin seeds, dry red chilli and finely chopped onions with a sprinkle of salt; fry a few minutes.
- 1 tsp cumin seeds
- 1 whole dry red chilli
- salt
Add the grated ginger and garlic and fry one or two minutes.
- 1 tsp finely grated ginger
- 2 tsp finely grated garlic
- 1 tsp turmeric powder
- 2 tsp Kashmiri red chili powder
- 1 tsp ground coriander
Add the turmeric, Kashmiri red chili powder and ground coriander with a splash of water; stir about a minute.
- ½ cup canned crushed tomatoes
Add the crushed tomatoes, cover on medium heat and stir from time to time until pasty and jelly-like.
Cooking down the tomatoes
- 1 tsp salt
- 1 tsp sugar
- ½ cup hot water
Add the chopped green chillies and the fried eggplants, a teaspoon each of salt and sugar and half a cup of hot water; cover eight minutes.
Eggplants back into the gravy
- 1 tbsp toasted sesame seeds
Roast the sesame seeds in a pan on very low heat until just turning brown, then grind coarsely.
Add the shishito peppers and cover a few more minutes, without letting the eggplants fall apart.
Peppers, bhaja masala and coriander
- 1 tsp bhaja masala
- coriander leaves
Stir in the bhaja masala and the ground sesame and finish with coriander leaves.