Tuesday, November 17, 2009

Vangya cha Rassa - Eggplant Curry in a Hurry!

Eggplants/Vangi (about 15 small ones), Onion (1 small), Fresh grated coconut - 3 tsp, Tempering (oil - 3 tsp, mustard seeds -1/2 tsp, asofoetida - a pinch, cumin - 1/2 tsp, curry leaves - 4-5), Turmeric powder (1/2 tsp), Red chilli powder (1 tsp), Ginger/garlic paste/crushed (1 tsp), Garam masala/godamasala (2 tsp), Sugar (2 tsp), Salt as per taste, 1-2 cups of water, Cilantro for garnish.
Prep: (10 mins - 15 mins)
Cut Eggplants into quarters and put them in salt water to reduce bitterness, chop onions into small pieces and chop a little Cilantro.
Procedure: (10 mins) 
Heat pressure pan, add oil, mustard seeds, asofoetida, cumin seeds, curry leaves. Add the chopped onion, ginger, garlic and saute for some time. Add Red Chilli Powder and Turmeric powder, Garam masala/godamasala. Add cut eggplants, sugar and salt and fresh coconut. Add about 1-2 cups of water (eggplants should just be covered). Close the lid of the pressure pan and let it cook for 5-8 mins on medium low. (take care that the eggplants are not reduced to pulp) Garnish with cilantro just before serving. Delicious Eggplant curry is ready to enjoy with Hot Paratha/Phulka/Rice.

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