Eggplant Curry

Eggplants go by several different names here, such as brinjals and baingan. The most popular dish made with eggplants is the Baingan ka Bharta, which is eggplant that is charred, smoked, grilled; then mashed and cooked with spices. The Gujarati version is usually made as stuffed eggplants with spices.

I bought ten small purple eggplants yesterday. They were so cute and pretty that I could not resist and I thought to myself, I will figure out later what to do with them. I came across this eggplant curry and made it tonight for dinner, served with roti.

3-4 cups eggplant, chopped into thin strips
1 cup onions, chopped
1 cup tomato, chopped
1/2 tsp turmeric powder
1 tsp salt
1/2 tsp sugar
1/2 tsp cumin seeds
1 tsp mustard seeds
Pinch of asafoetida
6 cloves garlic, ground into paste
1" piece ginger, ground into paste
3 green chili, ground into paste
2-3 dry red chilies
1/2 tsp cumin powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
2 tbsp curry powder (optional)
1 tbsp oil
Chopped cilantro for garnish
Shredded coconut for garnish

1. Heat oil in wok. Add the mustard and cumin seeds and let them splutter. Then add the asafoetida, green chili- ginger-garlic paste and dry red chilies.
2. Then add the onions and sautee until golden brown. Add tomatoes next. Sautee for a few minutes.
3. Next add the chopped eggplant and dry spices (salt, sugar, cumin powder, coriander powder, red chili powder, turmeric powder, garam masala). Mix well and cover wok for 5 minutes on medium heat. Open lid and mix the curry, reduce heat to low and close lid again to cook for remaining 5 minutes.
4. Garnish with cilantro and shredded coconut and serve hot with rice or roti.

It's pretty quick and easy once you have all the veggies chopped and spices ready. The base of the curry would most likely work with other veggies as well, like tindoora, okra, or peas. This eggplant curry tasted very good. I will definitely be making this curry again, maybe adding peas and/or potatoes next time.