“Dragon” Eggplant..I know it sounds funny, I named it after the colour comes out of the final dish. The Kashmiri chilly powder added to it brings out the reddish colour.
This is is kind of “ennai kathrikkai style” doesn’t take much time though. Its an easy and tasty recipe and apt combo for curd rice. You can even have it with rotis and dosas too.
Let’s get to know the recipe!
- Eggplant/Brinjal – 4 to 5 pieces
- Onion – Two(finely chopped)
- Curry leaves
- Cumin seeds – One tbsp
- Fennel seeds – One tsp
For Grinding :
- Dry red chilly – 2 to 3
- Cumin powder – Two tbsp
- Coriander powder – Two tbsp
- Turmeric powder – One tbsp
- Kashmiri chilly powder – Two tbsp
- Cashewnuts- 10 to 12
- Ginger Garlic paste – One tbsp
How to make:
1. Grind the above said ingredients into a fine paste.
2. Clean and dry the egg plants, slit it into two so that the paste applied into it stands while frying. Apply the grinded paste to the egg plants and let is set for 20minutes. Keep the leftover paste for the gravy.
3. Take a pan and add oil to it. Now add the paste stuffed brinjals to it and fry it by turning the sides of the brinjals.
4. Once fried remove it from the pan and keep it aside.
5. In the same pan and the oil in it, add cumin seeds, fennel seeds, curry leaves and onions saute until the onions turn soft.
6. Now add the leftover paste to the onions and saute well. Check for the salt.
7. Add one cup of water and let it cook. Add the brinjals to the gravy. Turn on the sides occasionally let it fry again in the gravy.
8. Once the gravy and the brinjals are done. Switch of the flame stir and serve hot.
Spicy Dragon Eggplant ready to eat.