Fool-proof Easiest Mini-Eggplant curry

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.

You need:

‘Make a smooth paste of below ingredients’

• Red onion-1-cubed
• Tomato-1.5-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)

Extras:

• 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

Method:

• 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.