Ingredients1 lb eggplants/Brinjal
1/2 large Onion chopped
salt and red chilli powder for taste
For Coarse ground paste2 red chillies
4 green chillies
1 tbsp cumin seeds
small piece of ginger
2 big cloves of garlic
For Tempering/Popu1 tsp mustard seeds
1 tsp jeera/cumin seeds
1 tsp chana dal
1 tsp urad dal
pinch of hing(Inguva)
1 clove of garlic chopped real fine
4 or 5 curry leaves
3 tbsp olive oil
For PasteIf you have a mortar pestle on hand go ahead and use that. If not do not worry. Just throw the ingredients into the blender and give 3 or 4 pulses.
For CurryChop the onions and keep aside. Now take cold water in a big bowl and add some salt to the water. Cut the egg plant and throw the cut egg plant into the salt water. This will prevent discoloration of the eggplant. The size of the egg plant pieces has to be like the below picture. Try to chop the eggplants uniformly so that everything will cook at the same time.
Take off the lid and let all the moisture evaporate and the curry looks dry. Add the red chilli powder and turn off the flame. Garnish with coriander leaves.