Eggplant and bengal gram curry
Eggplant and bengal gram curry recipe in the curry category
Recipe ingredients:
- 250 g. eggplants, cut into 1 inch long pieces
- Green chilies
- 100 g. bengal gram
- 50 g. onions, chopped
- Sprigs curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- A small piece of ginger
- A pinch of turmeric
- Salt to taste
- 50 g. oil
- 15 g. black gram
- Red chilies
Recipe method:
- Wash the bengal gram and soak in water for few hours.
- Add coriander seeds, green chilies, ginger, cumin seeds, onions, salt to the bengal gram and blend to a fine paste.
- Heat oil in a wide pan and fry mustard seeds, red chilies, black gram, curry leaves for a while.
- Also add eggplant pieces and cook by covering with a lid.
- When the eggplants are half cooked, add the bengal gram paste and mix well. Cook for another 10 minutes.
- When the eggplants are cooked well and the bengal gram paste gets separated, remove from heat and serve with hot rice.