This is yet another dish that we prepared at my stay in my house. My mom happened to read a similar recipe in a magazine, but made her own alterations and we prepared it together. I never knew much varieties with eggplants and most of the time I used to make it the way I knew as Eggplant stir fry. I was in the look out for more options and luckily happened to get this one.This surely was a great twist. A very spicy dish and we all just fell in love with it. A perfect combination with rice or rotis.
Serves – 4-5
Eggplants – 4-5 nos medium sized
Onions thinly sliced – 2 large cups
Tomatoes diced – 1 cup
Ginger-Garlic Paste – 1 tbsp
Pepper powder – 1 tsp
Turmeric powder – 1 tsp
Chilly powder – 1 tbsp
Cumin powder – 1 tsp
Salt as per requirement.
Water – ¼ cup
. Wash the eggplants well and slit them on four sides. Marinate them with salt, ½ tsp turmeric powder and pepper powder and keep aside for about 10-15 mins.
. In the mean time, in a pan, heat some oil and deep fry about 1 cup of the onions and keep aside.
. After about 15 mins, deep fry the marinated eggplants and keep aside.
. In the same pan, with the left out oil, crack some mustard seeds. When done, saute the remaining onions and ginger garlic paste well.
. To this add the remaining turmeric powder, chilly powder and cumin powder and sauté well.
.When done, add in the tomatoes and the water and mix well. When water starts to get reduced, add in the fried eggplants and salt as per requirement and mix well.
. When the whole mix starts getting to a thick consistency, add in the fried onions and give mix.
. Garnish with coriander leaves and serve hot. Goes well with rice or the flat Indian breads( chapattis)