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Tuesday, April 29, 2008
This is one of the simplest, easiest and tastiest dishes. Definetely try this dish. It tastes good with chapathi or pulkas.
Learnt From: Vahrehvah Video
Eggplant --- 1 big
Green Chilies --- 6
Onion --- ¾ th of the big onion
Ginger-Garlic Paste --- 1 tsp
Tomatoes --- 2 medium
Coriander leaves --- a few
Coriander Powder --- 1 tsp
Cumin Powder --- ½ tsp
Red Chilly Powder --- ½ tsp
Salt --- as per taste
Oil --- 2 tblsn
Cumin Seeds --- 1 tsp
Empty the oven if you have any. Pre-heat oven at 500 degree Fahrenheit and Bake.
Apply oil to the eggplant, keep tht on a baking tray and keep it in the oven carefully.
Cook it in the oven for 20 minutes.
In the meanwhile, chop 6 green chilies, ¾ th of the onion and 2 tomatoes. Keep them aside.
Heat a 2 tblsn of oil in a pan.
Add and toast cumin seeds.
Add chopped green chilies and fry them till they get white spots.
Add chopped onions and a tsp of ginger-garlic paste. Fry till the onions become translucent.
Add chopped tomatoes, a few chopped coriander leaves, a tsp of coriander powder, a ½ tsp of cumin powder and enough salt.
Cover the pan and cook it till the tomatoes become mushy.
In the meanwhile, peel the skin of eggplant. Chop into small pieces.
Add chopped eggplant to the pan.
Mix well and Adjust the salt.
Add half tsp of red chilly powder.
Cook for a minute. Turn off the heat.
Transfer the curry to a serving bowl.
Have with pulka or chapathi.