Chettinad Eggplant Masala

1. Eggplant - 2 pounds
2. Onion - 1 nos
3. Tomato - 1 nos
4. Coconut - 4.tspn
5. Fennel seeds - 1/2 tspn
6. Red chillies - 4 nos
7. Garlic - 2 nos
8. Roasted split gram dhal - 1 tspn
9. Black pepper - 1/4 tspn

Grind the ingredients from number 4 to number 9 above into a fine paste and set aside. Dice the eggplant, onion & tomato into cubes. Heat some oil in a pan & season it with 1/2 inch cinnamon stick & some curry leaves. Add the onions & tomatoes & saute it till the tomatoes get mushy.You can add some salt to fasten the process. Add the eggplants & saute it for 5 more minutes. Mix in the ground paste along with some turmeric powder.

Cover the pan with a lid & cook till the eggplants are 3/4th cooked. Open the lid & let all the water in the masala dry out. Remaining one fourth cooking will be done in this process. Turn off the stove & garnish it with coriander leaves.

          You can add diced potatoes along with eggplant. Since the vegetables cook time varies add the potatoes first & let it cook for some time, then goes the eggplant & the ground paste. This dish goes well with any type of rice.

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