Tuesday, December 2, 2008
Egg in Eggplant gravy
Its been a while, since I published a post. Life is hectic with business projects and festive season. Nevertheless, I'm continuing my egg series...This time its Egg cooked with Eggplant.
There are two methods to make this dish. We can either make it with the whole baby Eggplant cutting it into 4 length wise pieces and making a dilute gravy, or use the big Eggplant and cut into small cubes and as they cook mash them to mix with the gravy and then add the boiled eggs and cook.
The picture is of the second type.
A very staple dish in my childhood back home.
5 Eggs hard boiled
1 Big Egg Plant (around 1 to 1.5 lb), cut into small cubes
Oil - 1 Tbsp
Mustard Seeds - 1/4 tsp
Garlic pods 4 - finely chopped
Green Chillies - 4 slit length wise
Onion - 1 Medium
Curry leaves - 8-10
Tomato Paste - 1 Tbsp
Red Chilly Powder - 1 tsp
Salt - to taste
Tamarind Juice -Soak a medium lemon size tamarind ball in 3/4 cup of hot water for 1/2 hour and then squeeze the pulp and filter the juice and add an additional 2 cups of water.
Finely chopped Coriander leaves
1. In a deep pot add oil after the pot is hot. When the oil reaches a good temperature add mustard seeds.
2. After the mustard seeds splutter add garlic and saute till color changes slightly.
3. Add cut onion, green chillies; curry leaves - saute till onions change color.
4. Add tomatoes or tomato paste and mix.
5. Once the raw smell of tomato is gone, add the egg plant pieces, add salt, chilly powder and mix well.
7. Add 1 cup water, mix and cook for 10-15 minutes covered.
8. Keep mixing in between and add more water if necessary.
9. Once the egg plant is almost cooked, add the tamarind juice, mix well, and add the boiled eggs at this point too.
10. Cook for another 5 - 7 minutes and add the coriander leaves, cook for another minute and remove from heat.
Serve with plain rice, pilaf or rotis.