Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Friday, October 21, 2016

Whole Eggplant Curry


  1. Whole eggplant: 6 pieces
  2. Onion (Chopped)- 1 cup
  3. Tomato - 1 (make paste of it)
  4. Turmeric powder- 1/2 ts
  5. Red chili Powder-1/2 ts 
  6. Cumin powder-1/4 ts
  7. Coriander powder-1/4 ts
  8. Garam masala powder- 1/4 ts
  9. Ginger Garlic paste- 1/4 ts
  10. Oil- 4 Tbs + 4Tbs
  11. Salt- according to taste
  12. Peanut (make paste of it)- 1/4 cup


  1. Wash the eggplants and dried the water. Make two opposing slit on the bottom of each eggplant. The slits must reach the crown (do not cut the eggplant too much).
  2. Add pinch of salt and turmeric powder on the eggplant and coat it well. Then set them aside for around 10 minutes.
  3. Heat oil in a pan and fry the eggplant in a medium heat until it become tender. Then take them out on a plate. 
  4. Add the remaining oil in the pan and add the chopped onion in it. When onion become soft add the tomato paste, ginger garlic paste and all other ingredients except the fried eggplants. Mix all of them well; add 1/4 cup water. Cook till the oil starts to separate from the gravy.
  5. Then add the eggplants and mix them carefully with the gravy. Add 1/2 cup water and cook around 5 minutes in a medium heat. 
  6. Add the peanut paste and mix. Cook another 2-3 minutes in low heat.
  7. Garnish your curry and serve with rice, naan or Ruti.