Today’s dish is made by my neighbor aunty and since it is an eggplant curry made in a different way, I had to click to pictures and post the recipe for future reference. One of the perks of living in India is the loving neighbors who share their homemade dishes and recipes.
When I signed up for this month’s ‘Cooking from Cookbook Challenge‘, I knew I might have to bother my mom to make some of her signature dishes so that I can share them with you all. But luckily I have more than one source here and thanks to my dear aunty I have a yummy eggplant curry in my repertoire.
This curry is partially made in the pressure cooker and then finished off in the saute pan. This method helps in cooking the curry with minimum oil and also expedites the cooking process.
- 8 ~ 10 Eggplants eggplant Baby - make a '+' slit on the bottom of each
- 1 Onion - large, coarsely chopped
- 2 Tomato - small, chopped
- 4 ~ 5 chilies (adjust as per taste) Dry red
- 3 cloves Garlic
- 2 tsp Coriander seeds
- 1 tsp Cumin seeds
- to taste Salt
- Make the Masala: Blend onions, tomatoes, red chilies, coriander seeds and cumin seeds into a smooth paste.
- In a pressure cooker, place the eggplants and add the masala. Sprinkle ¼ cup of water and cook on medium flame for 1 whistle.
- Heat 1tbsp oil in a saute pan, transfer the contents of the cooker into the saute pan and cook until the curry thickens and the flavors meld.
- This curry can be made without the pressure cooker too. Simply add the eggplants and the ground paste to a saute pan with 1~2tbsp oil. Cook covered until the eggplants are completely tender.