Ingredients
2 large eggplants (cut into small cubes and place in salted water for 10 mins)
1 finely chopped onion 1 slit green chilli1 tsp cumin seeds5-6 slightly crushed garlic cloves 1 inch finely minced ginger piece1 tsp red chilli powderpinch of turmeric powder1 tsp coriander powdersalt to taste1 cup milk10 curry leaves1 tbsp oil
Method:
Heat oil in a cooking vessel, add the cumin seeds and let them brown. Now add the garlic, ginger, curry leaves and green chilli and fry for a few seconds taking care not to burn the mixture. Add the chopped onions and saute till the onions turn pink. Add the chopped brinjals and saute them for a few mins. Add the chilli powder,coriander powder and turmeric powder. Mix. Add salt and continue to saute for another 3-4 mts on slow fire covered till the eggplants are almost cooked. Now add the milk and go on stirring on medium heat till milk is completely combined with the eggplants and you get a thick curry consistency…this could take about 7-8 mins. You need to ensure that the milk doesn’t curdle, so keep stirring till the brinjals are fully cooked in the milk and then turn off fire.
Serve with hot steamed rice or rotis or parathas.
