Saturday, January 29, 2011

Eggplant spicy dry curry

This Eggplant curry is very spicy & unusual  one with less ingredients but it requires little more oil. Perfect with Sambar, Rasam & Curd rice. Try & Njoy..


Eggplant - 1 lb or 500g
Turmeric Powder - A pinch
Cilantro - As required(minced)

For Masala powder

Corainder seeds - 150gram or 3/4 cup
Peanuts - 150gram or 3/4 cup
Red chili - 10 ~ 12 or To taste
Jeera/ Cumin - 1/2 tsp
Mustard seed - 1/4 tsp
Pepper - 4 ~5 no
Fenugreek seed - 1/4 tsp

For Seasoning:

Oil - 5 tbsp
Mustard seed - 1/2 tsp
Curry leaves - As required.


  • Dry roast all grinding ingredients & grind it into coarse powder & keep it aside.
  • Cube Eggplant into desired shape.
  • Heat Oil in a pan, & add mustard seeds, Let it splutter & then add curry leaves along with the eggplant.
  • Saute it in low heat in the oil, until eggplant become soft & allow it to cook in oil itself.
  • Add Turmeric powder & masala powder & stir gently to coat masala powder over the eggplant & let it be in low heat for another 7~10mins or until done.
  • Stir in between to avoid burning.
  • Garnish with Cilantro.
Linking this recipe to Seasoned and Dressed's "Healing foods- Eggplant"  started by Siri

Spicy Eggplant on FoodistaSpicy Eggplant