Spicy Eggplant Masala

This is yummy and spicy eggplant masala. I have prepared own masala to make this delicious dish.

 This goes very well with any briyani, fried rice, ghee rice, steamed white rice, idli and dosa…

Ingredients:

Eggplant – 8 (medium Sized)

Tamarind Water – 1 cup

Turmeric Powder – ½ tsp

Salt to taste

Chopped Ginger – 1 tsp

Peeled Garlic – ½ cup

Chopped Onions – 1 cup

Chopped Tomato – 1

Chopped Coriander Leaves – few

For roast & Grind

Dry Red Chilli – 3

Cumin Seeds – 1 tsp

Peppercorn – ½ tsp

Fennel Seeds – ¼ tsp

Fenugreek Seeds – ¼ tsp

Bengal Gram/Channa Dal – 3 tsp

Dry Coconut – ½ cup

Oil – 3 tsp

To Temper

Mustard Seeds – 1 tsp

Cumin Seeds – ½ tsp

Curry Leaves - few

Method

In a pan, heat oil. Add the ingredients one by one which are under “roast and grind “then sauté it for few min. Once it done switch off the flame. Let it cool completely then grind it as powder and keep aside.

By mean time, Wash the eggplants. And just make 4 slices of each, no need to cut fully. In a kadai, add tamarind water, salt and turmeric powder and eggplant then cook it well for 10 to 12 min.

In a pan, heat oil. Add chopped onions, garlic and chopped ginger and saute it well.

Once it turned the color into slight brown, add chopped tomatoes and cook until mashed well.

Then add the ground masala with little water and mix well.

Now add the cooked eggplants and mix well. Make sure the spices should mix with eggplants.

Once it get thicken, then add chopped coriander leaves and switch off the flame.

In a pan, heat oil and add the tempering ingredients and saute it for few sec. Then transfer into eggplant masala.

Yummy and Spicy Eggplant Masala is ready to serve!