Eggplant Curry

Eggplant ia fruit which we use as a vegetable. When buying eggplant, look for heavy, firm fruit with clean dark skin without much marks. The ones with fewer seeds inside are less bitter. They come is different sizes and colour. I have used the large pear shaped eggplants with dark purple-black colour usually available in the super markets.

Ingredients

Eggplant - 1 medium sized

Tomatoes - 2 medium

onion - 1 medium

Ginger - 1 small piece

garlic- 3-4cloves

green chilli- 2

Musturd seeds, cumin seeds - 1/2 tsp each

curry pdr - 1 tsp

salt to taste

ghee/oli - 3 tsp

Method

1. Cut the eggplant length wise(1 inch). Sprinkle salt and put it in a colander. Put a heavy pan over the eggplant and let it sit for 1/2 hr. We can see the water collected at the bottom. discard this water.



2. Cut the onion and tomatoes finelyand keep it aside. Make g3 paste.



3. In a pan add 2 tsp ghee. Add musturd seeds and cumin seeds. When it spluters add the onions and g3 paste. Fry till light brown.



4. Add the eggplant and fry it again. Sprinkle little water.



5. When it is half cooked add the tomatoes, curry pdr and salt to taste and cook it in low flame for 8-10 mnts.



6. Garnish with coriander leaves and pour a tsp ghee over the dish just before serving.