Spicy Indian Brinjal Yogurt Curry Recipes

SPICY INDIAN BRINJAL YOGURT CURRY

Steps:

• Rub salt, red chilli and turmeric powders into the brinjals.
• Heat oil in a small wok.
• Once its hot, shallow fry the brinjals until brown in colour.
• Drain on clean paper towels.
• Add salt and sugar to the yogurt in a bowl.
• Mix well and keep aside.
• Heat ghee in a wok.
• Stir in the fried brinjals.
• Mix in the yogurt.
• Cook on low flame for 10 minutes.
• Add cumin powder just before removing it from flame{off the stove}.
• Garnish with corriander leaves and serve hot with rotis.
• Enjoy!

BRINJAL (EGGPLANT) CURRY

Steps:

• Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
• Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
• Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
• Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
• In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
• Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
• Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.