If you thought eggplant was a boring vegetable you haven't eaten this dish. Try it, you'll definitely like it.
Ingredients:
- 10 baby eggplants
- 6 curry leaves
- 2 green chillies slit
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 tsp ginger grated
- 1 tsp garlic paste
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp vinegar
- 2 large tomatoes chopped fine
- 3 tsps tomato ketchup
- Salt to taste
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- Chopped coriander leaves to garnish
Preparation:
- Trim the stems of the eggplants very slightly and slit them (not all the way) into quarters.
- Heat the oil in a pan and add the curry leaves, mustard and cumin seeds. When they stop spluttering, add the ginger and garlic and fry/sauté for a minute.
- Now add the green chillies and fry/sauté for a minute.
- Add the coriander, turmeric and red chilli powders, vinegar, tomatoes, ketchup and mix well. Fry/sauté for a minute.
- Add the eggplants, salt to taste and cook till soft.
- Turn off fire, garnish with the coriander leaves.
- Serve with hot chapatis (Indian flatbread)or parathas (pan-fried Indian flatbread).
