Eggplant Floats in bengal spice curry
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Serves: 4
 
An original recipe by Minnie@thelady8home
Ingredients
  • 3 Chinese eggplants (the long light purple ones) cut into 3X2" rectangles
  • 1 tsp Paanch phoron ( mixture of mustard, cumin seeds, fenugreek seeds, fennel seeds, nigella seeds in equal quantities)
  • ½ cup tomato puree (I used Del Monte organic tomato paste)
  • ½ cup whipped yogurt
  • 1 tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • ½ tsp garam masala powder
  • ½ cup fresh cilantro leaves
  • 2 thai green chilies
  • 1 tsp ginger garlic paste
  • 1 large onion chopped fine
  • ¼ cup oil
  • 2 tbsp cream (optional)
  • Pam Spray to roast fry the eggplant
Instructions
  1. Marinade eggplants with salt, a pinch of turmeric and 1 tsp of oil for 10 minutes
  2. Coat a pan/grill with Pam spray and roast/fry the eggplants till golden brown on both sides and semi soft.
  3. In a deep pan, heat oil and season with 'Paanch phoron'
  4. When the seeds crackle, add onions and fry till golden brown.
  5. Now fry ginger garlic paste
  6. Make a paste of cumin, coriander, turmeric and red chili powder with 1 tbsp water and add to onions.
  7. Once the spice paste is nice and golden, lower the flame and spoon in whipped yogurt
  8. Add tomato puree.
  9. Fry the gravy till oil leaves sides.
  10. Add two cups of warm water.
  11. Bring to a boil, then reduce flame.
  12. Add Thai green chilies and salt to taste.
  13. Gently add the eggplants.
  14. Cover and cook for on low flame till 15 minutes. Do not stir.
  15. Uncover, and garnish with cilantro leaves.
  16. You can also add 2 tbsp of heavy cream (optional)
Notes
Serve hot with rice, pita bread, chappati or naan.
Recipe by The Lady 8 Home at https://www.thelady8home.com/eggplant-floats-in-bengal-spice-curry/