Indian Eggplant Tomato Curry Recipe Video
My brother loves this Eggplant Tomato Curry recipe. It is a traditional recipe. Eggplant Tomato Curry is a delicious South Indian Curry. It is included as a main dish. Eggplant Tomato Curry goes well with plain rice, but it can also be eaten with roti .Cook, share and enjoy this Eggplant Tomato Curry recipe.
Ingredients
Coriander Powder – 1 teaspoon
Cumin – ½ teaspoon
Curry Leaves – 6 leaves
Big Eggplant - 1
Ginger Garlic Paste – 1 teaspoon
Green Chilli - 1
Mustard – ½ teaspoon
Oil – 1 tablespoon, to fry
Large Onion - 1
Peanut – 2 tablespoon
Red Chilli - 2
Red Chilli Powder – ½ teaspoon
Salt – to taste
Sesame Seeds – 1 tablespoon
Large Tomato - 2
Turmeric – a small pinch
Directions
GETTING PREPARED
1. First, cut the eggplant, fry them in the oil and keep aside.
MAKING
2. In a pan, add oil, red chilli dry, mustard seeds, cumin seeds, onion chopped, curry leaves and mix well.
3. Now add chopped green chilli, ginger garlic paste and turmeric, mix well and cook for 2 minutes.
4. Now add chopped tomatoes, coriander powder, chilli powder and mix well. Cover the pan with a with lid and cook for 5 mins.
5. In another pan, dry roast peanuts and sesame seeds. Transfer the content into a mixer and blend well. Keep aside.
6. Once the tomatoes are cooked, add eggplant and mix it. If needed, add water and cover it with lid and cook for another 4 minutes.
7. Now add peanuts and sesame seed mixture and turn off the flame.
SERVING
8. Shift the content into a serving bowl, top it with chopped coriander leaves and serve hot.
1. First, cut the eggplant, fry them in the oil and keep aside.
MAKING
2. In a pan, add oil, red chilli dry, mustard seeds, cumin seeds, onion chopped, curry leaves and mix well.
3. Now add chopped green chilli, ginger garlic paste and turmeric, mix well and cook for 2 minutes.
4. Now add chopped tomatoes, coriander powder, chilli powder and mix well. Cover the pan with a with lid and cook for 5 mins.
5. In another pan, dry roast peanuts and sesame seeds. Transfer the content into a mixer and blend well. Keep aside.
6. Once the tomatoes are cooked, add eggplant and mix it. If needed, add water and cover it with lid and cook for another 4 minutes.
7. Now add peanuts and sesame seed mixture and turn off the flame.
SERVING
8. Shift the content into a serving bowl, top it with chopped coriander leaves and serve hot.
Editors Review
This Indian eggplant tomato curry is an authentic eggplant preparation, which you should try to bring a variation in your regular menu. Eggplant is a versatile vegetable which can be used in various ways. The gravy is extremely delicious and can be served on rice or with Indian flour tortillas.Comments
Comments: 9 |
Add a Comment
Anonymous says :
The link does not get activated!! cant see the video.
Posted on: 14 February 2012 - 2:05pm
Samina Tapia says :
Hi, Here are the directions for you. 1. In a deep wok or frying pan, heat 3 inches of oil and fry the eggplant pieces.
2. When the eggplant is golden and crispy, remove with a slotted spoon into a colander and drain the excess oil. Keep aside.
3. In a skillet, spoon 2 tablespoons of the oil in which the eggplant was fried.
4. Add whole red chilies and the mustard seeds. When the mustard seeds splutter, add the cumin seeds and the chopped onions, curry leaves, chopped green chilies and a little bit of ginger garlic paste.
5. Saute for a few minutes then add the turmeric. Saute the onions till they are soft and transparent.
6. Stir in the coriander and chili powder then add the tomatoes to the skillet.
7. Reduce the heat, cover the pan and allow the mixture to simmer till reduced to a sauce. Add a little water if it becomes dry and sticks to the pan.
8. In the meantime, in a small pan, roast the peanuts until crisp and brown. You can add a little oil to speed up the process.
9. Add the sesame to the peanuts and toast them until they release the fragrance. When done allow to cool.
10. Add the fried eggplant pieces to the gravy and mix well. Simmer covered for another 3-4 minutes.
11. Pound the peanuts and sesame seeds into powder and stir into the gravy.
12. Cook for a few minutes then turn off the heat and let sit covered.
13. Serve garnished with fresh coriander.
Posted on: 15 February 2012 - 3:33am
Samina Tapia says :
Hi the video plays fine, maybe you will need to wait for it to buffer if your internet speed is slow.
Posted on: 15 February 2012 - 3:19am
Anonymous says :
Love your way of expalining the preparation step by step so that even non-cooks (e.g. me) can cook. Thank you. Just made it. Waiting for dinner time to taste it. But sure smells good.
Posted on: 27 September 2011 - 6:49pm
Saumyah says :
I am an ardent fan of your exciting cooking site.I try your receipes and its sure to turn out wonderful dish...thanks a lot..your way of explaining the preparation of a dish is awesome!!
Posted on: 24 December 2009 - 9:30am
bindya says :
can the same dish be made of roasted cahew nuts?
Posted on: 29 July 2009 - 12:45am
Sabine says :
Just made and ate this curry. It was just heavenly. tho i have to confess that i was rather heavy handed with the sesemee and roast peanuts and probably used almost twice the amount specified. I am or ....perhaps was.... a die hard meat eater.. however this dish did not leave me wanting for flavour or texture variety and was very satisfying. Cant wait to make it for my boyfreind :)
Posted on: 18 April 2009 - 12:54am
rajashree777 says :
I tried this!! it was a good variation to the normal eggplant recipes.
Posted on: 1 March 2008 - 11:05pm
Ganesh Dutta says :
This eggplant tomato curry recipe is looking simple and easy.It is absolutely delicious dish. It goes well with plain rice.recipe I also like this eggplant tomato curry very much .Thanks for posting this eggplant tomato curry recipe.
Posted on: 12 February 2008 - 8:44am
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