Eggplant In Mustard Gravy

Name: Eggplant In Mustard Gravy
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3-4 Eggplant (long and thin); 1 Big Potato; 2 tbsp Mustard seeds; 1 whole Garlic pod; 2 Tomato; 1 tsp Turmeric powder; 1 tsp Red Chilli powder; 1/2 tsp Fenugreek seeds; 3 tbsp Mustard oil; As per taste Salt; 1 tbsp finely chopped Coriander leaves

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#spiceweek6
#mustard
#post2
This is the authentic eggplant recipe from Bihar, in which Eggplants or baingan cooked in tangy and spicy mustard tomato gravy.

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#spiceweek6
#mustard
#post2
This is the authentic eggplant recipe from Bihar, in which Eggplants or baingan cooked in tangy and spicy mustard tomato gravy.

Saved

Ingredients

25 minutes

2 servings

3-4Eggplant (long and thin)
1Big Potato
2 tbspMustard seeds
1whole Garlic pod
2Tomato
1 tspTurmeric powder
1 tspRed Chilli powder
1/2 tspFenugreek seeds
3 tbspMustard oil
As per taste Salt
1 tbspfinely chopped Coriander leaves

Saved

Steps

25 minutes

1

Grind garlic and mustard seeds with water to make a fine paste.
2

Cut eggplant in four pieces but leave from the top.
3

Heat mustard oil in a wok and put fenugreek seeds.
4

When it crackle add grounded mustard garlic paste.
5

Add turmeric and chili powder and mix well.
6

Add chopped tomatoes and salt and cook on high flame till oil starts separate.
7

Add eggplant and potato pieces.
8

Add some water and cook on medium heat till eggplant and potatoes become soft.
9

Add chopped coriander leaves and switch off the flame.
10

Serve it without breaking eggplants.