As there are many varieties of eggplants available sometimes it’s hard to choose which one is the best for what you cook. Eggplants may not be the favorite ingredient, but due to its health benefits anyone would definitely love to use them in their kitchen to make variety of interesting dishes. I must say that Eggplants are not only limited to make eggplant Parmesan. Indian and Mediterranean cuisine have many palatable dishes which incorporated roasted, cooked or fried eggplants.
I remember when I was in school, I was so resistant to eat eggplants. It was not in my list to eat them in any form at any day. Whenever my mom made eggplant curry at home, I refused to eat them and showed lot of tantrum but she always tried to convince me to eat and telling me how good for me and for my health, and I must say I was so obedient kid, I started to eat few bites and now, I love the eggplants in any dish in any form. So, that was a lesson from my mom, with love she taught me lot of things which are worth cherished…
So, today let me take you through eggplant curry which is tasty, healthy and most importantly kid friendly. For this curry you can take baby eggplants, long i.e. Japanese eggplant, or Thai eggplants. I usually use long eggplants for this recipe. It goes perfectly with Rice or roti or even with Rice Lentil Porridge which is mouthwatering combination.
- 2 Long Eggplants cut into cubes
- 1 Medium Size potato cut into cubes
- 3 Tbs Oil
- 1/4 cup Sweet Peas
- 1 Tsp Mustard seeds
- 1 Tsp Fenugreek seeds *
- 1/8 Cup of Jaggery Powder/Sugar *
- 1 Tsp Turmeric Powder
- 2 Tsp Chili Powder
- 2 Tbs Coriander Cumin Seed Powder
- Salt to taste
- Pinch of Asafoetida
- In a heavy bottom non-stick pan heat the oil over a low flame.
- Once oil is hot enough add mustard seeds. Once seeds crackle add asafoetida and fenugreek seeds. Fry them till it’s golden brown in color.
- Add washed cubed Eggplants, potatoes and sweet peas to the pan. Fry them for a min.
- Now, add salt to taste and 1/4 Cup of water. Close the lid and cook them for 4-5 mins.
- Add Chili powder, Turmeric powder, Coriander Cumin powder and Jaggery powder. Mix eveything well and continue to cook over a low heat for 12-15 min with the lid on. Stir half way through cooking.
- Serve hot with Roti or Rice and Raita.
- If you do not have Fenugreek Seeds, you can add Pickle Masala instead.
*If you do not have Fenugreek seeds, use Pickle Masala. * You can skip Jaggery Powder, if you wish to make spicy curry.