Pin It Now!
5 Small Brinjals/Eggplant
1/2 large onion finely chopped
1/2 cup finely chopped tomato
2 cloves garlic finely chopped
2 1/2 tsp cayenne powder
1/4 tsp turmeric powder
1/2 cup tamarind extract(adjust to the heat of the cayenne pwdr)
1/4 tsp coriander powder
a pinch of roasted fenugreek powder
4-5 tbsp Sesame oil
1/4 tsp mustard and cumin seeds
Salt to taste
Wash eggplants nicely and remove the stalks.Make medium slits across the bottom of the eggplant and small slits on the top of them.Heat sesame oil in deep pan and add mustard & cumin seeds when it splutters add curry leaves,onions,garlic and salt.When the onions are nicely done add eggplants stir nicely and cover cook for 3-4 mins, add finely chopped tomatoes,turmeric give it a nice stir and cover cook for another 3 mins.Add cayenne powder,coriander powder,tamarind,required amount of water and cover cook for another 5 mins,add a pinch of roasted fenugreek powder and cook for another 2 mins.When the oil seperates from the curry give it a nice stir and enjoy with rice.
I usually use only olive oil for most of my dishes but this dish asks for sesame oil.Sesame oil and eggplant together bring in a flavor that is very unique and wonderful.I enjoyed making it and eating it hope you do too.