Memories 4 Ever by Nag Rotte | Eggplant Curry

Eggplant Curry

December 05, 2014  •  Leave a Comment

The eggplant (a.k.a. Brinjal) curry is very famous in in India , especially in Andhra Pradesh/Telangana (South Indian regions) , when prepared in a very special way. This preparation includes grounding many spices and add them carefully in a very precise measurement. 

First , the indian spices - Ground nut, Sesame seeds, Dhania (Cilantro seeds/coriander seeds), dry red chillies, cloves, cardamom, fenugreek etc  are dry roasted and grounded coarsely.

A separate wet mixture is prepared by grounding fresh green Cilantro , green chillies, tamarind, 5-10 cloves of garlic, curry leaves, turmeric etc

Oil is  heated in a wide bowl and mustard seeds , jeera , chilli seeds are added to oil. When they start popping up, add the above 2 grounded.mixture to the oil. Salt and Red chilli powder is also added. Let this mixture fry in oil until it becomes golden brown.

 

In a separate bowl, fry eggplants until they become tender. Then add the eggplant to the fried mixture of spices. Let it cook for 5-10 minutes. Add butter milk t this mixture and let it cook for 5 more minutes.

 

After it is cooked, take the curry in to a serving bowl and garnish it with Cilantro and Mint leaves. Server hot.This will be good eat with rice or roti(indian bread)


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