eggplant curry
vangyachi bhaji
Ingredients
small eggplants - 6-8, cut into cubes
vegetable oil - 1-2 tablespoons
cumin seeds - 1 teaspoon, dry roasted
dessicated coconut - 1 tablespoon
onion - 1 cup, chopped
ginger-garlic paste - 1 teaspoon
green chillies - 2-3, chopped
mustard seeds - 1 teaspoon
turmeric - one fourth teaspoon
garam masala powder - one half tablespoon
red chili powder - one half tablespoon
jaggery - 1 -2 tablespoons
ground peanuts - 3-4 tablespoons
grated coconut (fresh) - 3-4 tablespoons
water - enough for curry, approx. less than 2 cups
salt to taste
cilantro to garnish
Recipe
1. Grind dry roasted cumin seeds along with dessicated coconut preferably in mortar and pestle.
1. Heat vegetable oil in a sauce pan , add mustard seeds and wait until mustard seeds splutters. Add turmeric , chopped onions, green chillies , ginger garlic paste, mixture of cumin seeds and dessicated coconut and fry until onions turns light brown for 3-4 minutes.
2. Add eggplant cubes and fry for another 2-3 minutes. Add water, salt, jaggery, garam masala powder, red chili powder, Maharashtrian goda masala, ground peanuts. Mix well, cover and cook until the eggplants are tender.
3. Add fresh grated coconut and garnish with cilantro.
Tip
Eggplant or potatoes turns black immediately after cutting, so to avoid this keep a bowl filled with cold water ready / handy before you start cutting. Replace cubes immediately after cutting into the bowl to retain the color.