Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Eggplant Curry

Eggplant- different names and its culinary journey through different cultures is quite interesting. Whatever you do with this vegetable, it always comes out as a winner in the taste department. It’s the only vegetable who has songs written about it (praising the taste) in my native language Telugu. Even though what’s available here is different in shape and taste from that of, my home place, I still cook it the same way and it tastes great.

Eggplant Curry:

First, make a powder of 3 red chillies, one garlic clove, small piece of ginger, 2 tsps of dry coconut and 1/2 tsp of salt.

Next, wash the eggplant thoroughly to lose the wax coating. Pat it dry and cut it into small cubes. In a pan, add 1 tsp of oil, when it is hot, do the popu (frying cumin, mustard seeds and curry leaves). Now add the eggplant cubes, toss them a few times, then spread them evenly in the pan. Reduce the heat; let them cook for few minutes. Sprinkle a pinch of turmeric, half tsp of salt and the red chilli powder prepared earlier, toss them again. On low heat, cook them for few more minutes. Switch off the heat before they turn into big shapeless mush.

Eggplant (US Version of Vankaya or Brinjal) Cut Eggplant

ginger, garlic, redchiili, coconut and salt Eggplant curry

Served with rice and ghee, a cup of yogurt on the side – one satisfying meal.

Eggplant Curry With Rice

Posted by Indira©Copyrighted in Eggplant,Vegetables (Wednesday June 15, 2005 at 9:58 am- permalink)
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