Eggplant Curry (Brinjal Curry)

Von Swasthi's Recipes · 35 Min.

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Zubereitung

1. Dice the eggplant into 1-inch pieces, cover with water with 1 tablespoon salt and rest for 15 minutes.
2. Heat the oil, add the mustard and cumin seeds. When they pop, add the curry leaves, onions and green chilli and sauté until golden, 5 to 6 minutes.
3. Add the ginger-garlic and sauté 1 to 2 minutes. Add tomatoes and salt and cook until they break down.
4. Stir in the red chilli and sambar powder and sauté 1 to 2 minutes until fragrant. Add water or coconut milk and bring to a boil.
5. Drain the eggplant. Heat 1½ tablespoons oil in a pan and pan-fry the eggplant on medium-high heat for 7 to 8 minutes until the skin is discoloured or blistered.
6. Add the eggplant and green peas to the simmering curry, cover and simmer until the eggplant is tender and fully cooked.
7. Taste and adjust salt or garam masala, then garnish with coriander leaves.

Zusammengefasst aus dem Video von Swasthi's Recipes. Schau es dir für die Details an.

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