Ingredients
12 small Eggplants
2 medium Chopped onion
3 tbsp tomato paste
1 tbsp ginger paste
1 tbsp finely chopped green chillies
1 tsp garlic paste
0.5 cup cooking oil
Dry Spices
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp sesame seeds
1 tsp garam masala
1 tsp red chili powder
1 tsp turmeric powder
1 tbsp coriander powder
2 tbsp Cashew nuts
2 tbsp Peanuts
Salt to taste
For Garnishing
2 tbsp green coriander
Method
1.Wash egg plants and slit them into four and soak them in water.Add 1 tsp salt to water crush cashew and peanuts in a blender and keep them aside.
2.In a large skillet heat oil and add cumin, mustard and sesame seeds to it and fry them.When mustard starts crackling add onion to it.
3.Fry them till they turns golden brown and then add ginger, garlic and green chillies to it and fry it for 2 mins.Then add garam masala, coriander powder, red chilli powder, and salt to taste.Cook it for 1 min.
4.Now add tomato paste to it and cook till it separates the oil.
5.Now add 2 cups of water to it and add egg plants to it and cook it for 10 mins with lid on at medium high flame.
6.Keep stirring in between.So curry does not catch the bottom.
7.Now add crushed nuts and cook it for 5 mins and its done!
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