As promised in the last post, here comes my recipe for eggplant tomato curry.
I most often use the fat purple eggplant for bharta, but on long workdays the whole roasting process seems too labor-intensive and I want to make a curry that moves from kitchen to dinner table quickly. This no-onion-no-garlic recipe of eggplant tomato curry is a godsend on such days.
- Round purple eggplant – 1, medium
- Tomatoes – 2 large
- Curry leaves – 10
- Turmeric powder – a pinch
- Jaggery – 1/2 teaspoon (optional)
- Salt – to taste
- Green chili – 1
- Coarsely ground fenugreek seeds (methi kuria) – 1/3 teaspoon
- Nigella seeds – 1/3 teaspoon
- Mustard seeds – 1 teaspoon
- Peanut oil – 1/2 tablespoon
Quarter the eggplant lengthwise, then slice it into 1/3cm thin pieces. Chop tomatoes roughly into similar-sized chunks. Chop the green chili finely.
In a wide shallow dish, submerge eggplant slices in salted water for 30 minutes. This will remove the eggplant’s bitterness. Drain, rinse the eggplant slices and place on absorbent paper just before they’re ready to cook.
Heat oil in a non-stick skillet. When hot, set heat to low and add mustard seeds, nigella seeds and coarsely ground fenugreek seeds in quick succession. When the mustard seeds have spluttered and fenugreek seeds turned color (this will take just a few seconds) add curry leaves and green chili. Stir and follow with tomato and eggplant slices.
Mix turmeric powder, salt and cook covered on medium heat for 10 minutes, stirring occasionally. Add jaggery, continue to cook uncovered till the eggplant is soft to the bite but does not turn mushy.
Serve eggplant tomato curry hot with an Indian meal.