Eggplant Curry

Name: Eggplant Curry
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 large eggplant (baingan); 3 cloves garlic; 3 green chilies; 2 tbsp cooking oil; 1 tsp mustard seeds; 1 handful curry leaves; 1 medium onion, chopped; 1 medium tomato, chopped; 1 tbsp masala powder (garam masala or curry powder); 1 tsp asafoetida (hing); 1 tbsp cumin powder; Salt to taste; 1/2 lime, juiced

DSK @dskcooks

Bengaluru

Eggplant Curry

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Ingredients

30 minutes

2 people

1large eggplant (baingan)
3 clovesgarlic
3green chilies
2 tbspcooking oil
1 tspmustard seeds
1 handfulcurry leaves
1medium onion, chopped
1medium tomato, chopped
1 tbspmasala powder (garam masala or curry powder)
1 tspasafoetida (hing)
1 tbspcumin powder
Salt to taste
1/2lime, juiced

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Steps

30 minutes

1

Heat 2 tbsp oil in a pan. Add mustard seeds and curry leaves, letting them sizzle.
Add the chopped onion and sauté until golden brown.
Stir in the chopped tomato, then add masala powder, asafoetida, cumin powder, and salt. Cook until the tomatoes soften and blend with the spices.
2

Add the smashed eggplant mixture to the pan, stirring well. Add the lime juice.
Let it cook for a few more minutes for the flavors to blend.
Serve hot with rice or dosa.
3

Add the smashed eggplant mixture to the pan, stirring well. Add the lime juice.
Let it cook for a few more minutes for the flavors to blend.
Serve hot with rice or dosa.