Eggplant curry (Baigana Tarkari)

Ingredients:

• Egg plant/ Brinjal- 1 large (u can use 5-6 evenly size small eggplants too)
• Onion chopped- 1 medium size
• Curry leaves a few
• Sambar powder- 1tsp
• Lemon juice- 1tsp ( u can add amchur powder or tamarind extract as per your requirement)
• Red chilly powder- 1tsp
• Turmeric powder- 1tsp
• 1tblsp- white skinless split urad dal
• Bharwa baingan masala- 1 tsp ( optinal)I had this masala with me so I used this in to my eggplant gravy
• Salt

For masala paste

• Coconut- 1tblsp
• 1tsp cashews
• 2 green chilles
• 1-2 cloves of garlic
• 1 medium size tomato- cut in to pieces
• Chopped onion – 1tblsp
• Cumin seeds- 1tsp

Procedure :-

• Cut the eggplants into small cubes (around 1 sq. Inch ). Keep the cut pieces in water so that they will not turn black.
• Grind the coconut, cashews, garlic cloves , cumin seeds , green chillies, tomatoes & onions in a fine paste.
• Heat a pan. Add oil. when the oil is hot add mustard cumin seeds, when they splutter add urad dal & sauté till they turns light brown in color. Add onion & curry leaves. Sauté them till they turns light brown in colour. Add the cut brinjals. Cover & cook for 2-3 min. Then add the grinded masala, turmeric powder, chilli powder, sambar powder masala , bharwa baingan masala & salt. Mix well & cover for 5-7 min in low flame till eggplants become soft. Add lemon juice in to it. Garnish with coriander leaves. Yummy eggplant curry is ready to serve. Serve hot with rice/chapatti..for more recipes pls visit http://pran-oriya-recipies.blogspot.com