Monday, December 22, 2008

Eggplant Curry


3 medium sized Eggplants
3/4 medium Onion -- finely chopped
1 1/2 tsp Red Chilli Powder (or to taste)
1/2 tsp Turmeric Powder
1 tsp Salt (or to taste)
4 Tbsp Oil


Grind and make a paste of the chopped onion, chilli powder, turmeric and salt.
Part each eggplant on the top into fours and add in the grinded onion mixture.
In a pan, heat oil, and add in the stuffed eggplant.
Cover and let it cook for about 5 minutes or until the eggplants are soft. Remove the cover and let it cook for a further 10 minutes, to get all of the rawness of the onion and the eggplant to go away.
Serve with roti or rice.
The curry is usually supposed to be a little oily, mine came out too dry, so you could also try adding a little extra oil.


SriLekha said...

looks yum! goes well with briyani!
join in the savory event going in my blog!

Uma said...

mmm. this is my fav. curry. Came out so well. delicious.

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