Recipe - Eggplant curry/Brinjal curry ( Vankaya koora/baingan ki sabzi)

Eggplant cooked with onions and tomatoes

Summary:

Eggplant is one of my favorite vegetable. Eggplant helps control cholesterol. It is high in potassium and good source of folic acid.

Eggplant is consumed more in China and in India. Eggplants are grown in different sizes and colors.

My whole family loves eggplant and the dishes made out of it. We can live on eggplant for a week :-)

Ingredients:

Eggplant - 3 - 4 cups (medium size purple eggplant)cut in thin stripes
Onion - 1 cup (chopped)
Tomato - 1 cup (chopped)
Curry powder - 2 heaping tablespoons
Turmeric powder - 1/2 teaspoon
Salt - 1 teaspoon

Seasoning:

Chana dal (bengal gram) - 1 teaspoon)
Cumin seeds - 1/2 teaspoon
Mustard seeds- 1 teaspoon
Green chilies - 1 serrano
Dry red chiles - 1 no
Salt - 1 teaspoon
Oil - 1 tablespoon
Curry leaves - 1 stalk

Process:

Preheat the wok with oil, add dals and seasoning seeds. Let the seeds splutter, add green chillies, red chillies and curry leaves.

Add Onion and tomatoes to the seasoning. Saute them for a minute or two.

Add freshly cut eggplant to the wok. Mix it well and cover the dish for 5 - 8 minutes.

Stir occasionally to check if the eggplant is well done.

Add curry powder to the already cooked eggplant curry, turn off the heat. Mix it well. Let the curry sit in the wok for 5 minutes and retain the heat. Dish out the curry into a serving bowl and garnish with cilantro.

Serve hot with rice or roti.

Preparation time: 20 minutes
Servings 4