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Tasty Indian Eggplant Curry

22 Dec

Pennada Vankayalu Masala Kura


Small Indian Eggplants 10
Jaggery 1 tbsp
Tamarind Extract 1 tsp
Onion 1 large
Salt to taste
Oil 1 tbsp


Whole Dried Red Chiles 4
Coriander Seeds 1 tbsp
Fenugreek Seeds a pinch
Peanuts 1 tbsp
Sesame Seeds 1 tbsp
Oil 1 tsp


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Asafoetida a pinch
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Wash and soak eggplants in a bowl of water.
Make two vertical slits from the bottom of the eggplant with its stem intact.
Peel and chop onion into circles.

Heat oil in a pan and roast all the masala ingredients until aromatic.
Cool the roasted ingredients and grind them into fine paste along with jaggery and salt.

Stuff the ground masala paste inside each eggplant and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion rings, tamarind extract and stuffed eggplants into the pan along with any leftover masala paste.
Cook covered on low flame until eggplants turn soft.
Serve with steamed rice, jowar roti or any other roti.

Notes: Make sure not to burn any of the masala ingredients while roasting.