Mai n ingredients: eggplants (vankaayalu) and tomatoes.

Cook time: 15 minutes.

Serves      2.

EGG PLANT AND TOMATO CURRY

EGG PLANT AND TOMATO CURRY

INGREDIENTS:

  1. 6 medium eggplants (cut in to two pieces then cut each piece it to four long pieces).
  2. 2 tomatoes (finely chopped).
  3. 1 small onion (chopped).
  4. 1 green chilly (chopped).
  5. ¼ tsp ginger garlic paste.
  6. Salt- to taste.
  7. 1 pinch Turmeric pwd
  8. ½ tsp red chilly pwd.

FOR TEMPERING:

  1. 1 tsp oil.
  2. ½ tsp cumin seeds.
  3. ½ tsp mustard seeds.
  4. ½tsp split black gram (skin less).
  5. 1 sprig curry leaves.
  6. 1 tbsp fresh, chopped cilantro.

METHOD:

Heat oil in a cooking pan on over low flame, add mustard seeds, cumin seeds, split black gram and let them splutter.

Add curry leaves, chopped onion, green chilies, salt and turmeric pwd and saute for a few seconds. Add ginger garlic paste and saute until fragrant.

Add eggplant pieces and saute for 7- 10 minutes or till the pieces tender.
Add chopped tomato, chopped cilantro and for another 5 minutes till the turn to soften.
Add red chilly pwd and cilantro and mix. Transfer in to a serving bowl.
Serve hot with rice or roti.

EGG PLANT AND TOMATO CURRY

EGG PLANT AND TOMATO CURRY

SABITHA..

 

 

 

 

 

 

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