This is a very simple recipe for dishing out a yummy eggplant curry. The best part of this recipe is that, you can even grill/broil the eggplant beforehand, scoop out the flesh and store in refrigerator, so that you can cut down on the preparation time, when running short on time. As was the case with me today. We got up late and my better half was getting late for office, so I used the already scooped out flesh of the eggplant and cooked the curry in less than 15 minutes. Roti and garlicky grilled eggplant curry is today's lunch for my dear better half.
Large Eggplant - 1
Garlic - 4 large cloves, roughly crushed
Onion - 1, medium sized, roughly chopped
Tomato - 1, medium sized, roughly chopped
Cumin Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder/Paprika - 1 tsp
Roasted Peanut Powder - 2 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Chopped Coriander/Cilantro Leaves - 1 tbsp
Oil - 11/2 tbsp
Method of Preparation:
1. Wash the eggplant, pat dry with a towel and apply a little oil on the surface of the eggplant.
2. You can grill the eggplant on a stove top or on a grill or even in a broiler. I used broiler, however my eggplant was too big to fit under the broiler so I sliced the eggplant in half and put the two halves on a foil lined baking tray, with the surface(skin) of eggplant facing the broiler.
3. Broil/Grill the eggplant for 10-15 min or till the inside flesh becomes soft and the skin of the eggplant comes of easily.
4. Scoop out the flesh from the eggplant when it cools down and discard the skin.
5. Heat oil in a pan, add mustard seeds, cumin seeds. Once the seeds start spluttering, add the chopped onions.
6. Fry till the onions turns transparent and add the crushed garlic cloves, fry for a minute before adding the chopped tomatoes.
7. Mix well and cook till the tomatoes become soft. Add the scooped out eggplant flesh to the pan and mix well.
8. Add the turmeric powder, chilli powder, cumin powder, coriander powder and mix well.
9. Let the mixture cook for 3-4 minutes
10. Add salt and roasted peanut powder mix well, fry for a minute, add the chopped coriander/cilantro leaves and take off the heat.
11. Enjoy the garlicky grilled eggplant curry with rotis or rice.