Eggplant Fry using homemade masala

This is a simple eggplant curry which I made with flavorful homemade masala powder. For this dish, we must dry roast some of Indian spices and make it as fine powder. This homemade masala gives nice aroma and rich taste to tis dish. This goes very well with any steamed rice with kuzhambu, variety rice, chapatti or curd rice.

Ingredients

Chopped Indian Eggplants – 10

Finely Chopped Onions – 1 (big)

Finely Chopped Tomato – 1

Ginger Garlic Paste – 2 tsp

Salt to taste

For Dry Roast & Grind

Cumin Seeds – ½ tsp

Peppercorn - 1 tsp

Dry Red Chilli – 3

Sesame Seeds – 1 tsp

Peanut – 3 tsp

Urad Dhal – ½ tsp

Channa Dhal – ½ tsp

Curry Leaves – 1 sprig

Grated Coconut – 4 tsp

Tamarind – gooseberry sized ball

To Temper

Sesame Oil – 3 tsp

Mustard Seeds – ¼ tsp

Urad Dhal – ½ tsp

Chana Dhal – 1 tsp

Method

Heat a pan and dry roast the ingredients which are under for dry roast and grind, then saute it for few minutes and switch off the flame. Let it cool down completely and grind it as fine powder.

Heat oil in a pan, add the tempering ingredients one by one and fry for few seconds.

Add the chopped onions with little salt and fry until it gets translucent. Then add ginger garlic paste, chopped tomatoes and fry till it becomes mushy.

Once it done, add chopped Indian eggplants with turmeric powder and saute it well.

Close the lid and keep cook for 5 to 7 min on low flame.

Finally add home made masala powder and mix well. Let it be for another 3 to 4 minutes. Then switch off the flame and serve with steamed white rice or curd rice.