Eggplant Curry/Brinjal Gravy/Bengali Beguner Kalia.

Hi friends,
My today’s recipe is Eggplant Curry – a tasty Bengali side dish made with brinjal. It is very delicious and wonderful aromatic and very easy to prepare.

Cooking time – 30 minutes. Serve – 4
Ingredients –
1.Eggplant – 1 (big size)
2.Onion – 1 (chopped)
3.Ginger paste – 1/2 tsp.
4.Garlic paste – 1/2 tsp.
5.Tomato – 1 (chopped)
6.Cumin seeds – 1/2 tsp.
7.Turmeric powder – 1/2 tsp.
8.Red chilly powder – 1/2 tsp.
9.cumin powder – 1/2 tsp.
10..Sugar – 1/2 tsp.
11.Salt to taste.
12.Oil – 100 grams.
13.Curd – 1 tbsp.
14.Ghee – 1 tsp.
15.Garam masala powder – 1 tsp.
16.Raisins – 2 tbsp. (optional)
17.Cashew nuts – 8-10
18.Green chilly (slit) – 4 (for garnishing)
19.Coriander leaves – 2 tbsp.(chopped)
Method –
1.Cut the brinjal into large pieces and immerse in water for 10-15 minutes.Drain and marinate with 1 tsp. of salt and a pinch of turmeric powder.Grind cashew nuts with 1/2 cup of water to a paste.
2.Heat oil in a pan, reduce heat and fry the brinjal pieces till light brown.Remove them from the oil and keep aside.
3.Add cumin seeds in the remaining oil. When it splutters add onion and fry till light brown. Add tomato pieces,saute for 3-4 minutes.Add ginger-garlic,turmeric-chilly-cumin powders,sugar and 1/2 cup water.Saute till oil separates and raw smell of the masalas goes off.
4.Add cashew paste,saute for 2-3 minutes with continuous stirring. Add curd with 1/2 cups of water,saute for 3-4 minutes.
5.Add 1/2 cups of water and salt, let it bring to boil.
6.Add brinjal pieces, raisins and cook for 5-6 minutes (stirring occasionally)
7.When oil starts floating on the top of the gravy,remove pan from heat. Add ghee,and garam masala,mix well and cover the pan.Give 7-8 minutes standing time.
Brinjal curry is ready to serve.Garnish with green chilly and coriander leaves,serve with rice,roti,parathas.