Growing up I remember eggplant was available in my home region only during certain seasons but now days all fruits and vegetables are available year round. My mom often use to make this simple Punjabi style eggplant tomato curry ( sometimes with peas, sometimes with potatoes) as a shortcut for Baingan bhartha. I liked it either way. Hope you will give this recipe a try and will share it with friends and family too.
Ingredients/Method
2 large Aubergines/ eggplants/ brinjal
4 tomatoes
1 tsp salt ( adjust per taste)
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp red chilli flakes
2 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
1 tsp coriander seeds- crushed
2-3 cloves of minced garlic
1 small piece of ginger chopped
1 small green chilli chopped ( optional)
Cilantro for garnish
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves/Kasoori methi
1 cup green peas
Method:
Prep the curry base ( cut onions, ginger, crush garlic, green chillies)
Peel and chop Eggplant into bite size pieces.
Heat oil and fry cumin and coriander seeds. After 30 secs, add onions, ginger, garlic and green chillies. Mix well and add salt and turmeric.
After 7-8 mins once masala is golden brown, add eggplant and 3-4 tbsp water. Cook for 15 or so mins. Once 70-80 % done, add tomatoes, green peas and curry powder and chilli flakes. Mix well and cook until done. Add garam masala, dried fenugreek leaves and garnish with cilantro leaves. Serve hot with roti or parantha.
If you like Eggplant, you can also try our:
