Eggplant Floats in bengal spice curry
Author: Minnie@thelady8home
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- Marinade eggplants with salt, a pinch of turmeric and 1 tsp of oil for 10 minutes
- Coat a pan/grill with Pam spray and roast/fry the eggplants till golden brown on both sides and semi soft.
- In a deep pan, heat oil and season with 'Paanch phoron'
- When the seeds crackle, add onions and fry till golden brown.
- Now fry ginger garlic paste
- Make a paste of cumin, coriander, turmeric and red chili powder with 1 tbsp water and add to onions.
- Once the spice paste is nice and golden, lower the flame and spoon in whipped yogurt
- Add tomato puree.
- Fry the gravy till oil leaves sides.
- Add two cups of warm water.
- Bring to a boil, then reduce flame.
- Add Thai green chilies and salt to taste.
- Gently add the eggplants.
- Cover and cook for on low flame till 15 minutes. Do not stir.
- Uncover, and garnish with cilantro leaves.
- You can also add 2 tbsp of heavy cream (optional)
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/
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