Eggplant Fry Curry
Ingredients
- 500 gm Eggplant / கத்தரிக்காய் - small size
- 25 gm Red Chili powder / மிளகாய்த் தூள் - adjust to your spice level
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 2 tsp Coriander powder / மல்லித் தூள்
- 1 tsp Fenugreek powder / வெந்தையப் பொடி
- 50 ml Oil / எண்ணெய்
- 1 tsp Salt / உப்பு - adjust to taste
- 1 pinch Asafoetida / பெருங்காயம்
- 1 bunch Curry leaves, Fresh / கருவேப்பிலை
- 1 tsp Garam Masala powder
- 4 tsp Corn flour
Instructions
for Marinating
- Wash the eggplants throughly
- Cut the stem and let the calyx part remain
- Now cut the eggplants bottom
- Apply the chili power into each eggplant
- Add salt, asafoetida, garam masala, turmeric power, coriander power, fenugreek powder and the remaining chili power an mix well and allow for about 30min
for Cooking
- Heat 25ml of oil in a frying pan in low flame
- Add the marinated eggplants and stir gently
- Add rest 25ml of oil little by little
- Once the eggplants are cooked add the corn flour
- Mix well and add curry leaves
- Eat hot with any rice item