The BEST Eggplant Curry
Eggplant Curry:
4 tablespoons Split Bengal Gram (aka Chana dal, found in Indian stores)
4 cups eggplant
2 tablespoons coriander seeds (aka dhanya, also found in Indian stores)
A pinch Asfoetida powder (found in Indian stores)
3 red chilli peppers (I like it SPICY!!!)
3 tablespoons oil
1/4 teaspoon turmeric
1/2 cup water
Toast all ingredients except eggplant in 1 tablespoon oil. Place in grinder after the
spices become toasted and fragrant. Grind into a powder. Sauté eggplant in
remaining oil until half cooked. Add salt and turmeric and stir. Cover and cook
for 2 more minutes. Add water and stir. Add spice mixture and cook covered,
stirring often until eggplant is nice and tender.
4 tablespoons Split Bengal Gram (aka Chana dal, found in Indian stores)
4 cups eggplant
2 tablespoons coriander seeds (aka dhanya, also found in Indian stores)
A pinch Asfoetida powder (found in Indian stores)
3 red chilli peppers (I like it SPICY!!!)
3 tablespoons oil
1/4 teaspoon turmeric
1/2 cup water
Toast all ingredients except eggplant in 1 tablespoon oil. Place in grinder after the
spices become toasted and fragrant. Grind into a powder. Sauté eggplant in
remaining oil until half cooked. Add salt and turmeric and stir. Cover and cook
for 2 more minutes. Add water and stir. Add spice mixture and cook covered,
stirring often until eggplant is nice and tender.