Masala Eggplant In Mint Tomato Gravy
Open in Cookpad AppSteps
- 1
Wash, clean and dry the eggplants.
- 2
Slit each eggplant lengthwise.
- 3
Mix all dry spices in a bowl.
- 4
Stuff this mixture in to the slit eggplants.
- 5
Heat oil in a kadai.
- 6
Add the eggplants gently.
- 7
Softly stir them and cook on low flame for ten to fifteen minutes.
- 8
Drain out in a plate.
- 9
FOR CURRY- Heat two table spoon oil in a pan.
- 10
Add onions, ginger and garlic in it. Soute it till they become golden.
- 11
Add tomatoes and green chillies in it. Soute it for five minutes.
- 12
Switch off the flame. Let the mixture cool down.
- 13
Grind it with mint and coriander leaves in a smooth paste.
- 14
Heat oil in a pan.
- 15
Add paste in it and saute them till oil separates.
- 16
Add salt and dry spices in it. Mix properly.
- 17
Now add fried brinjals in it.
- 18
Cook for 2 minutes.
- 19
Its ready. Serve with naan or chapati.
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