Indian baby eggplants are paired with amaranth leaves in this simple recipe. Eggplants are sliced or finely chopped according to one’s preference. Chopped eggplant is cooked in tempered oil along with amaranth leaves till soft. The mushier version of this curry is prepared by adding more water during cooking process.
Makes: around 4 Servings of Eggplant with Amaranth Leaves.
Amaranth Leaves 2 Cups packed
Baby Eggplant 5 – 8
Green Chiles 3 – 4
Ginger 1 – 2 inch piece
Turmeric Powder a pinch
Salt to taste
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Oil 2 tsps
Method of preparation:
Separate amaranth leaves from stems, wash and roughly chop them (around 2 cups packed).
Wash, remove stems and slice the eggplants into 4 – 6 pieces.
Remove stems, wash and finely chop green chiles.
Peel and thoroughly mince the ginger.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add eggplants, ginger and green chiles.
Cook covered on medium flame until eggplant turns soft. Sprinkle a tbsp of water if necessary while doing so.
Once eggplant is soft, add chopped amaranth leaves, turmeric powder and salt.
Cook covered on low flame until amaranth wilts and turns soft.
Stir fry for a minute or two and remove from heat.
Serve eggplant with amaranth leaves over steamed rice or roti.
Notes: Make sure amaranth leaves and eggplants are cooked well.
Suggestions: If amaranth leaves or eggplant feels raw, put them back on heat and cook covered on low flame with few splashes of water till done.
Variations: Chop eggplants into small pieces and cook for longer time or until they become almost mushy. Add half a tsp of red chile powder at end for extra spice.
Other Names: Amaranth Brinjal Curry, Thotakura Vankaya Kura.