Thai Eggplant Curry

Name: Thai Eggplant Curry
Total time: 1200 s
Yield: 2 people
Cuisine: British
Ingredients: 8-10 Thai Eggplant (cut into 8); 1 Onion (sliced); 1 tsp Ginger Garlic Paste; 10-13 Curry Leaves; 2 Bird's Eye Chilli (slit); 1/2 tsp mustard seeds; to taste Salt; 1 cup Water; 1 tsp Fish Curry Powder; 2 tbsp Oil

Inthumathy Perumal @Inthu86

Thai Eggplant Curry

Inthumathy Perumal @Inthu86

Saved

Ingredients

20 mins

2 people

8-10Thai Eggplant (cut into 8)
1Onion (sliced)
1 tspGinger Garlic Paste
10-13Curry Leaves
2Bird's Eye Chilli (slit)
1/2 tspmustard seeds
to tasteSalt
1 cupWater
1 tspFish Curry Powder
2 tbspOil

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Steps

20 mins

1

Heat oil in a pan. Add mustard seed. Once it's splutter add chilli followed by curry leaves and onion.
2

Saute until onion turn translucent. Add ginger garlic paste and saute till the raw smell disappear.
3

Add eggplant and cook well. Saute occasionally.
4

Add salt and fish curry powder. Do a quick stir and add water.
5

Cover and cook for 5 to 10 mins untii oil separate.