Egg plant curry

Name: Egg plant curry
Total time: 1800 s
Yield: 1 adult1 child
Cuisine: Indian
Ingredients: 1 large, tender and pulpy egg plant; 1 medium size or a little smaller tomato grated; 1 medium size onion finely chopped; Little smaller than a small marble size tamarind; As Required Oil to deep fry; 1-2 tbsp oil; 1/2 tsp mustard seeds; 1/4 tsp turmeric powder; As per taste Salt; 1 tsp chilli powder; 1 tsp dhanajeera powder; 1 tsp or a little less sugar

Priyangi Pujara @TheDivine

Malawi, Africa

#WM1 #mybestrecipe #Brinjal
I learnt this curry from my boss #Mrs Hajat . It was my most favorite curry of all made by her. She would remember me and secretly bring it for me everytime she made it. She would give it to me secretly to avoid misunderstanding with the other members of staff. #Malawi
The best part of this curry is the fried melt-in-mouth eggplants that has super smooth shiny skin and juicy pulp mixed with sour gravy. Balanced sourness is the key to success otherwise it is a very simple recipe.
This recipe can serve 1 person with a little left over.

Priyangi Pujara @TheDivine

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Ingredients

30 mins

1 adult1 child

1large, tender and pulpy egg plant
1medium size or a little smaller tomato grated
1medium size onion finely chopped
Little smaller than a small marble size tamarind
As RequiredOil to deep fry
1-2 tbspoil
1/2 tspmustard seeds
1/4 tspturmeric powder
As per tasteSalt
1 tspchilli powder
1 tspdhanajeera powder
1 tspor a little less sugar

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Steps

30 mins

1

Soak tamarind in hot water and muddle in the water itself to make pulp. Cut the eggplant 🍆 in large pieces as shown in the pic. IF YOU CUT THEM THIN, THEY WILL SHRINK AND GET CHEWY WHILE DEEP FRYING. deep fry them on medium tonhigh flame till they are soft.
2

Remove them from oil and keep aside. Heat up 1 tbsp oil in a pan and fry onions till they are translucent and tender. Add mustard seeds and tomato puree then after. Uncrackled mustard seeds taste very nice, but if you do not like them, add them in the hot oil, let it crackle and then add onion.
3

Add spices and stir well. Cook till oil oozes. Then add the fried egg plants as well as the tamarind pulp (sieved) and sugar.
4

Combine well and cook on low heat till oil oozes. Ready to serve! Goes very well with rotli, paratha, rice..

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Priyangi Pujara @TheDivine

on May 06, 2022 19:08

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋