Monday Recipe: Spicy Eggplant Curry

Do you like Indian Food?

Being from India, I absolutely love Indian food. But I prefer home-made since I know how to cook and I also love cooking. Most our Chinese/American friends think that everyday Indian food is what you get in the restaurants......all that very spicy and a bit oily stuff, which tastes good but is too rich. Well the fact is our everyday meals are quite light and healthy,but of course it is a bit spicy:)

Okay that on one side, eating Rich and Spicy Indian dishes in moderation is perfectly okay. Today's recipe is NOT light rather it is Spicy and maybe a little hot too!!

Spicy Eggplant Curry - Indian Style...

Ingredients:

Baby Eggplant: 7-8 Pieces, make two cross slits from base leaving the heads on 

Potatoes: 2 Medium Sized, halved & diced

Onions: 2 Medium, Finely chopped

Ginger Paste: 1 Teaspoon

Garlic Paste: 1 Teaspoon

Tomatoes: 2, pureed

Red Chili Powder: 1 Tsp

Cumin Powder: 1 Tsp

Turmeric Powder: 1 Tsp

Salt: To Taste

Canola Oil: 3  Tbsp

Chopped Cilantro: To Garnish

Method:

• Heat Oil in a pan, add chopped Onions, fry till they are nicely golden brown, cook on medium heat.

• Add ginger and garlic paste, fry for a few minutes till you get a nice aroma.
• Take about 1/4 cup water and add all the powders to it, add this to the fried mixture.
• Reduce the heat and fry it till you see Oil separating.

• Add the tomato puree and again fry for a few minutes till the tomatoes blend in  nicely.
• Add the potatoes, eggplants, salt and 1/2 cup water.

• Cover the pan and cook till eggplants are tender and done.
• Garnish with Cilantro and Serve hot with flat bread or naan.
  

ENJOY!!!