However, having dry eggplant laced with potatoes and green chilies, among other ingredients, is another delicacy to crave for.
Here’s a simple and short dry eggplant recipe to give your hunger a run for its money.
I will be uploading the Eggplant Curry recipe in the coming days. Ensure that you are subscribed to the Word Street Journal to avoid missing anything.
- Potato – 1 (medium-sized) (chopped in cubes)
- Eggplant – 5 (small-sized) (Slit them lengthwise, making a ‘+’ sign)
- Green chilies – 5 (make a lengthwise cut in between without removing the upper part)
- Garlic – 4 pieces (medium-sized) finely chopped
- Mustard oil
- Salt – as per taste
- Coriander powder – half tsp
- Cumin powder – half tsp
- Black pepper powder – ¼ tsp
- Red chili flakes – ¼ tsp
- Chat masala – ¼ tsp
- Coriander leaves – for garnishing
- Take 2 tbsp of mustard oil in a pan, heat it & then shallow fry the chopped potatoes & green chilies on slow flame for 5 minutes after covering it. Keep stirring at regular intervals.
- Simultaneously, take another pan with 3-4 tbsp of oil, heat it, and then shallow fry the eggplants for around ten minutes on slow flame by covering it. Keep flipping in between.
- The vegetable should be 80 percent cooked while shallow frying; if not, it will take more time to cook them afterward.
- Once done, keep the fried vegetables aside. Now take 1 tbsp of mustard oil in a pan, heat it, and then add chopped garlic on low flame.
- Once the garlic turns brown, add all the shallow fried vegetables & 2-3 tbsp of water. Also, add salt and all the other masalas (mentioned above).
- Cover it & cook it for five mins. If required, you can add some more tbsp of water so that the masala doesn’t get burned.
- Close the flame after five mins & garnish the dish with some finely chopped coriander leaves.
That’s it, your Dry Eggplant is ready to be served hot. Enjoyed reading the blog? Why not subscribe to the Word Street Journal?