Tuesday, February 15, 2011

Creamy Eggplant (Indian style)


  1. 2 medium size round eggplant or thai eggplant. (each cut into quarters lengthwise and marinate with salt and turmeric powder)
  2. 1 onion thinly sliced 
  3. 1 tomato sliced in big pieces
  4. Half tea spoon shahi jeera
  5. Few whole garam masala (I have used a small bay leaf, a cardamon pod ,a small stick of cinnamon)
  6. Ginger-garlic-chili paste 1 and half tea spoon
  7. Coriander and cumin powder half tea spoon each
  8. Sugar and salt to taste
  9. Bit of turmeric powder
  10. Half  cup cream
  11. Oil to cook
  1. Hit oil in a deep bottom wok. Fry eggplant and keep them aside.
  2. In rest of the oil (if the oil is too much, keep some of it separately) add shahi jeera and whole garam masala.
  3. When it splutters add bit of sugar and caramelize it and add onion and fry until onion become golden brown.
  4. Now add ginger-garlic paste and cook for few minutes. Add coriander powder,cumin powder and turmeric accordingly. Add tomato slices and cook it until beautiful flavor of cooked spices comes out and oil separates.. add  the cream and also add the fried eggplant.cook for 2-3 minutes in low flame using a lid on it. 
  5. Put the flame off and give it 2 more minutes standing time.
  6. Serve it hot with roti/rice.

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