The traditional flavour in this dish is obtained by roasting the eggplant over a fierce charcoal fire. As this is not always posible, the same result can be obtain by placing eggplants over a flame or under a grill.<\/p>\n
Ingredients:<\/p>\n
2-3 medium-sized eggplants<\/p>\n
2-3 medium potatoes, peeled<\/p>\n
1 onions, skinned, and chopped<\/p>\n
1 teaspoon ginger paste<\/p>\n
1 teaspoon garlic paste<\/p>\n
1 teaspoon chili powder<\/p>\n
1 teaspoon salt<\/p>\n
1 teaspoon coriander powder<\/p>\n
1 teaspoon garam masala<\/p>\n
1\\4 teaspoon turmeric powder (haldi)<\/p>\n
2 medium tomatoes, chopped<\/p>\n
2 tablespoons coriander, fresh, chopped<\/p>\n
2-3 green chillies, chopped<\/p>\n
How to Cook:<\/p>\n
1. Spike each eggplant with a fork and roast over the flame or place under a grill to char the skin. Turn eggplants a few times to make sure that the skin is completely charred.<\/p>\n
2. Put the hot eggplant in a bowl of water and remove the skin. Discard the stalk and finely chop the flesh. Cut potatoes into small dices and keep them in cold water.<\/p>\n
3. Heat oil in a heavy based pan and stirring frequently, fry onions until soft. Add ginger, garlic chili powder, salt, coriander powder, garam masala and turmeric to onions. Stir fry for about 3-4 minutes, add a little water if mixture sticks to the bottom of the pan.<\/p>\n
4. Add tomatoes and stirring frequently, fry the onion mixture for about 5-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until oil begin to separate.<\/p>\n
5. Drain potatoes and add to sauce. Stir well. Add 1\\2 cup of water, stir once and reduce heat to low. Cover with a tight fitting lid, and cook until potatoes are almost tender.<\/p>\n
6. Add chopped eggplant, green chilies and chopped coriander. Cover and cook for 3-5 minutes on low heat, add a little water, if necessary.<\/p>\n
Serve with plain yogurt and Chapati or Nan<\/p>\n","protected":false},"excerpt":{"rendered":"
A classic eggplant and potato curry. Continue reading