This is a good hearty and healthy vegetarian curry dish for lunch or dinner.
I like eggplant dry stir-fried generally – the addition of tomatoes to this dish really adds a lovely flavour.
I made this recipe up today after getting the eggplant out and wondering what to make with it. I then came up with the idea of tossing the vegetables in the Indian spices, inside a bag – I think it worked a treat, especially leaving them in the bag for 10 mins after tossing because the eggplant really takes the spice in if left for this time.
I hope you enjoy cooking and eating my recipe for eggplant tomato curry! Cheers, Stephanie
Ingredients (in order of use)
1 large eggplant
3 small potatoes (optional)
1 red capsicum
1tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp coarsely ground black pepper
2 medium onions
2 fresh green chillies (optional)
3 medium tomatoes
small bunch fresh chives (optional)
2-3 cloves garlic
1 small bunch fresh coriander (cilantro)
oil (I use mustard oil for this dish for flavour, but you can use any oil you use for stir-fry)
1 tsp mustard seeds
1 tsp cumin seeds
4-6 fresh or dried curry leaves
1 cup fresh cooked chick peas (or use 1 can of chick peas drained and washed under cold water)
1 Wash and cut eggplant into large cubes, peel and slice potatoes, dice red capsicum
2 Add chilli powder, turmeric powder and coarse ground pepper to a clean plastic bag. Add eggplant, potatoes and capsicum and shake until well coated. Set aside for 10 minutes.
3 Peel and slice onions, finely slice green chilli, peel and finely chop garlic
4 Chop tomatoes, add chopped chives
5 Finely chop coriander (cilantro)
6 Heat heavy frypan with 3 tbsp oil, add a few mustard seeds so you know when it is hot enough i.e when mustard seeds splutter
7 Turn heat down to medium, tip eggplant veg mix into pan and stir fry until browned
8 Remove veggies from pan, add 3tbsp more oil, asafoetida, mustard seeds, cumin seeds and curry leaves
9 Add onion, chillis, garlic and stir fry for 3-5 mins
10 Add tomatoes and chives and washed chick peas – stir fry for 3-5 mins
11 Add eggplant veg back to dish, cook for a few minutes until done to your liking
12 Add coriander, stir fry another 1-2 mins
13 Dish and enjoy – add salt to taste
2 onions and tomatoes ready for stir frying
4 onions with tomatoes added
5 eggplant veggies added back to stir fry
6 coriander added
7 All ingredients in and ready to eat!