Baingan Masala (Aubergine Curry)
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 tsp cumin seeds
- 1 tbsp finely minced ginger
- 1 tbsp finely minced garlic
- 1 medium-sized onion finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp amchoor powder
- 1/2 tsp garam masala powder
- salt to taste
- 2 tbsp tomato paste
- 2 medium-sized tomatoes finely chopped
- 8-10 small round eggplants slit lengthwise, halfway through the middle
- water as required
- finely chopped fresh cilantro for garnish
Instructions
- Heat oil in a deep non-stick pan and in cumin seeds. Once it starts to sizzle, add in ginger, garlic and onions. Fry till the onions for a few minutes until they become tender and start to lightly brown along the edges.
- Stir in the spices, salt and tomato paste to mix well.
- Add in tomatoes and stir-fry for 4-5 minutes till they begin to soften and break down.
- Add in the eggplants and carefully give it all a good mix to coat well with the spices. Cover and cook for another 4-5 minutes until the eggplants are completely cooked through. If the eggplants and spices start to stick to the pan, then add in a splash of water and give a quick mix to prevent it from burning.
- Garnish with fresh cilantro and serve warm.