Chef: Nirmal Gupta (56), Homemaker, Delhi (India)
Ingredients
For serving 2-3 people for 1 meal
1. Egg plant (small, red) - 500 grams
2. Coriander (50 grams) - thinly chopped
3. Turmeric powder - 0.5 tea spoon
4. Coriander powder - 2 tea spoon
5. Red chilly powder - 0.5 tea spoon
6. Amchur powder - 1 tea spoon
7. Cumin Seeds (jeera) - 0.5 tea spoon
8. Garam Masala - 0.25 tea spoon
9. Cooking Oil - 2-3 table spoons (Recommended: Mustard Oil)
10. Salt - As per taste
11. Lemon - One
Steps for Preparation
1. Slice the egg plants into slices, remove the stalks while cutting.
2. Take a cooking pan (wide base) and add oil to it.
3. Heat the oil and add cumin seeds, and let them roast to a dark brown color
4. Finely chop the green chillies and add to the oil - be careful not to char the chillies completely5. Add the egg plant slices to the pan and roast for about 5 minutes, tossing the slices around for uniform cooking on all sides. Make sure that the pan is not covered during this time.
6. Add all the spices (turmeric powder, salt, coriander powder, amchur powder, garam masala, red chilly powder) and mix well. Cover the pan and let the mixture cook for 10-15 more minutes on low flame. Stir occasionally during this time.
7. Turn off the flame and leave the contents covered in a pan for a few minutes. The curry is not ready to serve.
8. Squeeze a few drops of fresh lemon (while eating) to make it tangy, if you prefer it that way
9. Garnish with thinly chopped coriander leaves
Estimated Preparation Time: 35 minutes
Shelf Life: For immediate consumption
Best Served With: Chapaati / Bread / Naan
Ingredients
For serving 2-3 people for 1 meal
1. Egg plant (small, red) - 500 grams
2. Coriander (50 grams) - thinly chopped
3. Turmeric powder - 0.5 tea spoon
4. Coriander powder - 2 tea spoon
5. Red chilly powder - 0.5 tea spoon
6. Amchur powder - 1 tea spoon
7. Cumin Seeds (jeera) - 0.5 tea spoon
8. Garam Masala - 0.25 tea spoon
9. Cooking Oil - 2-3 table spoons (Recommended: Mustard Oil)
10. Salt - As per taste
11. Lemon - One
Steps for Preparation
1. Slice the egg plants into slices, remove the stalks while cutting.
2. Take a cooking pan (wide base) and add oil to it.
3. Heat the oil and add cumin seeds, and let them roast to a dark brown color
4. Finely chop the green chillies and add to the oil - be careful not to char the chillies completely5. Add the egg plant slices to the pan and roast for about 5 minutes, tossing the slices around for uniform cooking on all sides. Make sure that the pan is not covered during this time.
6. Add all the spices (turmeric powder, salt, coriander powder, amchur powder, garam masala, red chilly powder) and mix well. Cover the pan and let the mixture cook for 10-15 more minutes on low flame. Stir occasionally during this time.
7. Turn off the flame and leave the contents covered in a pan for a few minutes. The curry is not ready to serve.
8. Squeeze a few drops of fresh lemon (while eating) to make it tangy, if you prefer it that way
9. Garnish with thinly chopped coriander leaves
Estimated Preparation Time: 35 minutes
Shelf Life: For immediate consumption
Best Served With: Chapaati / Bread / Naan
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