1. Prepare the Vegetables

Wash the eggplant, trim the stem, and chop it into 1-inch cubes. To prevent browning, keep the pieces in a bowl of warm water with a pinch of salt. Peel the garlic cloves and grind them into a coarse paste with the green chilies.

2. Fry the Eggplant

Heat the ¼ cup of oil in a large pan or kadai over medium-high heat. Squeeze any excess water from the eggplant cubes and carefully add them to the hot oil. Fry for about 5-7 minutes, until they are golden brown and crisp. Drain the eggplant on a paper towel and set aside, leaving the remaining oil in the pan.

3. Cook the Masala

In the same pan, add the cumin and mustard seeds. Once the mustard seeds begin to splutter, add the roughly ground fenugreek seeds, followed by the sliced onions and ginger strips. Sauté until the onions soften and start to caramelize. Add the turmeric powder, then stir in the garlic and green chili paste, and cook for about 5 minutes until fragrant.

4. Combine the Curry

Add the chopped tomato to the pan, along with the red chili powder. Mix well and let it simmer until the mixture thickens and the oil starts to separate from the masala.

5. Finish and Serve

Gently add the fried eggplant pieces back into the pan and toss to coat them thoroughly with the masala. Cover the pan and cook on low heat for 5 minutes to allow the flavors to meld. Uncover, add the coriander powder and salt, and mix well. Cook for a final couple of minutes on high heat. Garnish with fresh cilantro and serve hot with roti or rice.

Results for "hyderabadi"

Recipes

Hyderabad's Smoky Secret: Garlicky Fried Eggplant (Lahsuni Baingan)

Shop garlic.Cook garlic.Live garlic.

Shop garlic.
Cook garlic.
Live garlic.