Recipes with Egg plant for Shayema.......

Hope Shayema will no more be mad at me if I upload my photos...

Eggplant Curry recipe follows;

Ingredients


Eggplants/ brinjals 10-12 small
Yogurt 1 1/2 cups
Gram flour (besan) 3/4 cups
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Ginger-garlic paste 1 1/2 tablespoons
Fenugreek leaves/ methi leaves/ spinach leaves, chopped 2 bunches
Onions, chopped 2 medium
Oil 1 tablespoon
Fennel seeds (gua mushuri) 1/4 teaspoon
Mustard seeds 1/4 teaspoon
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Onion seeds (kalojeera) 1/4 teaspoon
Whole dry red chillies 4
Curry leaves 5-6
Fresh coriander leaves, chopped
a few sprigs

Method

In a bowl mix yogurt, two tablespoons of gram flour, salt, turmeric powder, red chilli powder, half the ginger-garlic paste and two cups of water. Keep aside.In another bowl mix chopped fenugreek leaves, remaining ginger-garlic paste, chopped onion, remaining gram flour and salt. Mix and make pakoras. Heat sufficient oil in a kadai and deep fry the pakoras till golden. Drain onto an absorbent paper and keep aside.Deep-fry the eggplants in the same oil. Drain onto an absorbent paper and keep aside.In a pan heat one tablespoon of oil, add fennel seeds, mustard seeds, cumin seeds, fenugreek seeds and onion seeds. When the seeds start crackling, add the whole red chillies and curry leaves.Add the yogurt mixture and stir. Cook till the kadhi thickens, stirring constantly.Add the methi pakoras and fried brinjals and bring the kadhi to a boil again. Garnish with chopped coriander leaves and serve.