Sanju bought some mini-eggplants from an Indian grocery store and I had no idea what I could do with them. I remembered my mum scribbled one of her friend’s recipe, added it to my recipe collection and asked me to try it when I had time. That recipe used Mini-Eggplants. So, I hunted and found the recipe, tried and it was super super easy. And as Chef Gusteau says ‘Anyone can cook’. You process the ingredients that is to be ground into a smooth paste, add eggplant, some whole spices, cover and cook for 20 mins and there you have the curry <3 No Ginger/garlic in this recipe.
‘Make a smooth paste of below ingredients’
- Red onion-1-cubed
- Turmeric powder-1 tsp
- Chili powder-2 tsp (more for extra spicy effect)
- Ground Coriander-3 tsp
- A side-comment: Best curries have 1:2:3-turmeric:chili:coriander
- Ground cumin-1 tsp
- Fresh Coconut/Desiccated Coconut-2-3 Tbsp
- White Sesame Seeds-1/2 Tbsp
- Roasted Peanuts-2 Tbsp
- Salt-to taste
- Brown Sugar-1 tsp
- 1/2 tsp tightly packed tamarind (or a small chunk of tomato-hmmm..say a cherry tomato size)
- Mini-eggplants-8 (halved) -preferred. If not, normal eggplants would do.
- Coriander leaves-2 Tbsp finely chopped
- Rice bran oil-1 tbsp
- Mustard seeds-2 tsp
- Cumin seeds-1/2 tsp
- Curry leaves-2 sprigs
- Dry Red Chili-2
- Throw all the ingredients listed under ‘Make a smooth paste of below ingredients‘ section and make a fine paste. (no chunks please)
- In a pressure cooker/a deep saucepan, add oil, let it heat up before adding mustard seeds,cumin seeds, dry red chili and curry leaves.
- Once they start to pop & crackle, add the ground paste and stir for a minute on low flame. (It could spit out-careful)
- Add eggplants and mix well. Add 1 cup of water and cover and cook on medium heat. (if pressure cooking, couple of steam outbursts).
- That’s it. Add coriander leaves and serve with rice.
- Note: I usually add 1/2 cup water, we like it a bit thicker.