Today we are going to make a simple vegetarian side dish made with Eggplant and Tomato. It is very tasty to eat and very popular in Bengal. The process of making this dish is very easy and requires a few ingredients.
Cooking time – 30 minutes Serve – 4
1.Eggplant (large) – 1 (cut into cubes)
2.Tomato (large) – 1 (cut into cubes)
3.Turmeric powder – 1/2 tsp.
4.Ginger paste – 1/4 tsp.
5.Red chilly powder – 1/2 tsp.
6.Cumin powder – 1/2 tsp.
7.Sugar – 1/4 tsp.
8.Salt to taste.
9.Coriander powder – 1/4 tsp.
10.Oil – 1/2 cup.
11.Ghee – 1 tsp.
12.Garam masala powder – 1/2 tsp.
13.Cumin seeds – 1/2 tsp.
14 Bay leaves – 2
Method –[Immerse eggplant pieces in water for 15 minutes, drain water]. Heat oil In a pan, fry the eggplant till light brown, remove from oil, keep aside. Add cumin seeds in the remaining oil, when it looks brown add bay leaves and stir fry for 3 seconds. Add tomato, saute for 3 minutes on slow flame. Add turmeric- chilly-cumin- coriander powder, sugar and 1/2 cup of water, Saute with continuous stirring until the raw smell of the masala goes off. Add 11/2 cups of water, let it bring to boil. Add the eggplant and salt. When the gravy starts thickening remove pan from heat. Add ghee and garam masala powder, cover the pan and give 10 minutes standing time.
Eggplant-Tomato Curry is ready. Serve this delicious curry with Rice/Roti/Paratha.
