You may also like
Categories:
eggplant vegetable oil mustard seeds onions fresh ginger garlic green chili pepper curry powder tomatoes lemon juice salt plain yogurt
Viewed: 61 - Published at: 8 years agoIngredients
- 1 1/2 pound eggplant
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1/4 cup finely chopped onions
- 1 teaspoon finely minced fresh ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon chopped fresh green chili pepper, without the seeds
- 1 tablespoon curry powder
- 2 medium tomatoes, peeled and finely chopped
- 2 teaspoons fresh lemon juice
- Salt to taste
- 1/2 cup plain yogurt
Method
- Cook the eggplant in the oven or over a flame as described above.
- Set aside to cool.
- Heat the oil in a skillet and add the mustard seeds, stirring until they make popping noises.
- Add the onion and sautee until soft, then add the garlic, ginger and chili.
- Sautee for three to four minutes.
- Stir in the curry powder and cook for a few minutes longer.
- Scrape the eggplant pulp from the skin and mash it.
- Add the curry mixture, the tomtoes and lemon juice.
- Season to taste with salt, stir in the yogurt and serve warm or at room temperature.
