Wednesday, November 20, 2013

Baby Eggplant Korma




Ingredients:
  • Eggplants – 10-12, small size
  • Mustard oil/Vegetable Oil-4 tbsp
  • Bay leaf-2
  • Black Cumin/Shajheera-½  tsp
  • Mace/Javitri- ¼ tsp
  • Garam Masala powder-2 tsp
  • Ground coriander – 1 tbsp
  • Asafoetida-a pinch
  • Turmeric – ¼ tsp
  • Red chili powder – 2tsp (or to taste) 
  • Ginger  – 1tsp
  • Tomato(to make a smooth paste) -1bg size
  • Salt  and sugar– to taste
  • Yoghurt – ½ cup
  • Cashew paste-2 tbsp
  • Coriander leaves(optional)-for garnishing
  • Milk-1 tbsp

Method:
  • With the crown portion of the eggplant still intact, slit them into 4 pieces or if you are like chop the crown out and cut eggplant into 4 separate wedges.
  • Heat 2tbsp oil in a  skillet and fry the eggplants  till they turn brown and soft. Use a lid to cover the skillet which helps in faster cooking of the eggplants. Set them aside.
  • Heat again 2 tbsp of oil and add bay leaf then the tomato paste and stir fry for 5 minutes.
  • Add the ginger paste and again fry for few more minutes.
  • Now add the powdered spices/masala mentioned above along with the curd. 
  • Now add the cashew nut paste (if using) and stir fry for 5 minutes on medium heat till dry and oil separates. 
  • Add two cups of water and bring the mixture to a boil.
  • Add the fried 3/4 cooked eggplants and simmer for 7-8 minutes till they are fully done and the gravy looks thick.
  •  Stir in 1 tbsps of milk and let simmer for two more minutes.
  • At the end add the roasted mace and black cumin powder to the gravy.
  • Garnish with coriander leaves and serve with steamed rice or Indian flat bread(roti).

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