Eggplant Masala
Ingredients:
- 10 kg regular eggplant cut into cubes
- 80 ml vegetable oil
- 80 gms cumin seeds
- 40 gms mustard seeds
- 80 gms garam masala
- 100gms ginger / garlic paste
- 60 gms fresh curry leaves
- 2kg fresh onions roughly chopped
- 2 kg fresh tomatoes
- 80 gms turmeric
- coarse salt to taste
- 1 bunch fresh coriander leaves
Method:
- Heat oil, add cumin and mustard seeds, when cracked add onions sauté it for 5 minutes.
- Add ginger garlic paste to it , sauté it another 3 minutes , mix all the powder masalas in little cold water and then add the mixture to pan , sauté it nicely on medium heat for 7-8 minutes.
- 3. Add tomatoes, cook for another 10 minutes add eggplant to pan.
- Add salt, cover the pan cook for 20 minutes of low heat till the eggplant is cooked finally, take another small pan take 20 ml of vegetable oil.
- When hot add curry leaves, and pour it over the egg plants, add fresh coriander leaves and serve it hot.