Eggplant Curry

Eggplant curry with South Indian spices - a quick cheat's version!
Ingredients - Serves 6
  • 400 g eggplant, cut into 1" pieces
  • 1 large (or 300 g) onion, chopped, optional
  • 4 tbsp oil
  • 1 tbsp split chickpeas (chana dal)
  • 1 tbsp black gram (urad dal)
  • 1 tsp mustard seeds
  • 2 tbsp peanuts
  • 2 tsp ground coriander
  • 3-4 dried red chillies, broken into small pieces
  • 1 tbsp chickpea flour (besan)
  • 1 tsp turmeric powder
  • 1-2 tsp red chilli powder (adjust based on your spice/heat tolerance)
  • fresh coriander, chopped, optional
  • Salt, to taste
  1. Heat the oil in a large saucepan. Fry the split chickpeas, black gram and peanuts till slightly brown
  2. Add mustard seeds and dried red chillies and fry till the seeds splutter
  3. Add the turmeric and eggplant and cook till completely soft
  4. Mix in chickpea flour, red chilli powder and ground coriander and cook for 8-10 minutes. Don't let it stick to the bottom of the pan
  5. Season with salt, garnish with fresh chopped coriander and serve hot with rice and a spoonful of ghee
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