Whole Eggplant Curry

Ingredients:

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

Procedure:

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.

Eggplant with Mustard (সরষে বেগুন)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Eggplant - 1 medium size (around 250 gram)
2. Red chili powder- 1/2 ts
3. Turmeric powder- 1/2 ts
4. White mustard paste- 2 Tbs
5. Green chili paste- 1 ts
6. Grated coconut- 1 Tbs
7. Black cumin - 1/2 ts
8. Salt- 1 ts
9. Oil- 1/2 cup

Procedure:

1. Wash the eggplant and then cut it into 1 inch thick pieces.
2. Take them in a bowl, add the red chili powder, turmeric powder and 1/2 ts salt; and mix them well. Keep it aside for around 10 minutes.
3. Now heat half of the oil in a pan and fry the eggplant pieces until it become little soft and a light brown color on both of the sides.
4. Take them out on paper towel to soak the excess oil.
5. Heat the rest of the oil. Add the black cumin seed into the oil and let it temper for few seconds.
6. Then add the mustard paste, green chili paste, grated coconut and 1/2 ts salt; and fry them in a medium heat until the oil come out. Add around 1/4 cup of water and mix with masala.
7. Carefully add the fried eggplant pieces on the gravy, cover the pan and let it cook for around 3-4 minutes.
8. When the gravy become thick turn of the heat and take them out on a serving dish.
9. Decorate with fried onion and serve with pulao or khicuri. 

Eggplant Fry (বেগুন ভাজি)

Ingredients:

1. Large Eggplant- 1 (around 400g)
2. Turmeric Powder - 1/2 ts
3. Red chili powder- 1/2 ts
4. Cumin Powder - 1/2 ts
5. Salt - 1/2 ts or to your taste
6. Onion (chopped) - 1/4 cup
7. Whole Green chili - 3-4 pieces
8. Oil - around 6-7 Tbs + 2 Tbs

Procedure:

1. Wash the whole eggplant and cut it into around 1 inch thick slices.
2. Take all the powder ingredients & salt in a large bowl, add 1/2 ts water and mix them to make a paste.
3. Now add the eggplant slices in the bowl and rub all the slices with the masala mix and keep it aside for 5- 10 minutes.
4. Heat the oil in a large pan. Put the eggplant slice in the oil in one layer (if the pan do not have enough space to hold the slice in one layer, then fry them in several turn). Fry the one side for about 2-3 minutes or until the upper side starting to become little soft.
5. Now flip the side carefully and fry it for another 2-3 minutes. In this time the both side should get a nice golden brown color. If you like little more burning flavor in your dish, fry them for another few minutes.
6. When the frying is done, take them out on a plate.
7. Now heat the other 2 Tbs oil and add the chopped onion and the green chili in it. Fry them until they become soft. Then spread them on top of the fried eggplant and serve with ruti, Khichuri or plain rice.