Welcome to my food blog!


Long Indian Eggplants -3
Shredded Coconut - 4tbs
Red chillies - 3
Fenugreek seeds/ Methi - a few (1/4rth tsp)
Cumin seeds - 1/2 tsp
Yogurt - 1/2 cup
Mustard seeds - 1/4rth tsp
Onions - 1/2 cup chopped
Ginger-garlic paste - 1 tsp
Turmeric powder - 2 pinches
Dhaniya/Coriander powder - 1/2 tsp
Curry leaves - a few
Salt and chilly powder - to taste


*Cut eggplant into 3 inch long pieces and soak them in warm salty water for 10 mins. Drain and pat dry.
*Heat 3 tbs oil in a skillet and fry the eggplant until they turn slightly soft and change color. *Drain excess oil on absorbent paper. Keep aside.
*Grind shredded coconut, red chillies, methi, cumin seeds and yogurt. This is the 'Masala'Heat 1

tbs oil in a wok.
*Add mustard seeds and allow them to splutter. Add chopped onions, turmeric, ginger garlic paste and curry leaves.
*Saute until onions fry well.Add the ground masala.
*Add coriander powder, salt and chilly powder.
*Mix well and cover and cook for 5 minutes.Add the fried eggplant pieces, cover and continue cooking for another 5-7 minutes.
*Remove lid and cook until gravy thicken to required consistency.
*Serve Hot with Steamed Rice/Rotis.

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