- PREP TIME 15 MINS
- COOKING TIME 20 MINS
- SERVES 4
- 2 medium Ringan ( white ones preferred)
- 1 medium size Onion ((fine chopped))
- 1.5 tsp garlic paste
- 2 cup Groundnut ((crushed))
- 1.5 cup curd
- 1.5 tbsp oil
- ½ tsp Turmeric powder
- 2 tsp Red chili powder
- 1 tsp cumin coriander powder
- 1 tsp Garam masala
- salt (to taste)
Wash the baby eggplant and cut each into 4 pieces. Soak the cut eggplant into a cup of water and salt. This is called purging and it takes all the bitter taste of the eggplant away. Keep it for about 10 minutes and squeeze the water away and keep it dry in a separate bowl."
Heat up a pan with 1 tbsp of vegetable oil. Once the oil becomes hot, add 1 cup of chopped onions, 2 tbsp of garlic paste, add the eggplant pieces into it and give it a nice toss and let the eggplant get nicely coated with the sorted onions and garlic. Add ½ tbsp of turmeric powder, ½ tbsp of red chilly powder, ½ tbsp garam masala, ½ tbsp of roasted jeera powder, ½ tbsp coriander powder and salt to taste and mix it well. Add a dash of water into it and cover it keep it for cooking. The cooking should take 7-10 minutes. "
Add 1 cup of curd into the mix, few ground nuts, little bit of coriander leaves and stir it well and let it be on a simmer for about 7-8 minutes. Once its cooked you could garnish it with some edible flowers, coriander leaves and plate it and serve it hot. Enjoy!"
- Soak the cut pieces of eggplant in a cup of water and salt to get rid of the bitter taste of eggplants.