Eggplant Curry/ Baigan Subzi/ Kathirikai Masala
March 9, 2019
: 5
: 10 min
: 20 min
: 30 min
: Quick and Easy
This recipe is easy and simple blended with Eggplants along with few additional ingredients to enhance the taste and texture to the recipe.Serves as sides for Rotis and Rice varieties
Ingredients
- Eggplants - 1.5 LB ( almost 1/2 kg )
- Red Onion sliced - 1
- Dry Red chilies-3
- Curry leaves- few
- Mustard seeds- 1 tsp
- Turmeric powder- 1 tsp
- Red chill powder- 1 tsp
- Coriander powder- 2 tsp
- Garam Masala - 1 /2 tsp
- Oil - 2 thsp
- Water - 1/4 cup
- Salt
Directions
- Step 1 First step take a pan add 2 thsp oil allow it to become hot then add mustard seeds allow to splutter at this point add sliced onions fry for few minutes then add curry leaves few along with little salt ,k dry red chilies fry until onions becomes translucent.
- Step 2 Next step add all the dry masalas turmeric powder, red Chili powder and garam masala powder fry for 2 minutes in low flame at this point add the sliced eggplants to the mixture mix well as eggplants gets coated with the Masalas lastly add water 1/4 cup at this point add little more salt closed the lid .
- Step 3 Cook the Eggplant curry in medium for 4 to 5 minutes until oil oozes out remove the lid fry for few more minutes eggplant curry is ready .
- Step 4 Serve with Rotis or Rice Varieties.