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Recipe Category: Curry
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Eggplant Bengal Gram Curry Indian Recipe
Ingredients
- 250g eggplants, cut into 1″ long pieces
- green chilies
- 100g Bengal gram
- 50g onions, chopped
- sprigs curry leaves
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- a small piece of ginger.
- a pinch of turmeric.
- salt to taste
- 50g oil
- 15g black gram
- red chilies
Method
- Wash the Bengal gram and soak in water for few hours.
- Add coriander seeds, green chilies, ginger, cumin seeds, onions, salt to the Bengal gram and blend to a fine paste.
- Heat oil in a wide pan and fry mustard seeds, red chilies, Black gram, curry leaves for a while.
- Also add eggplant pieces and cook by covering with a lid.
- When the eggplants are half cooked, add the Bengal gram paste and mix well.
- Cook for another 10 minutes.
- When the eggplants are cooked well and the Bengal gram paste gets separated, remove from heat and serve with hot rice.
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