Friday, January 28, 2011

Eggplant curry/ kathrika masiyal

      Eggplant is an excellent food to aid in weight loss, being low in calories and fat. Eggplant is a very good source of dietary fiber, potassium, manganese, copper and vitamin B1. My mother-in-law shared this recipe, when I was thinking about cooking eggplant.

Serves up to 3 people
300 grams of Eggplant(Indian Eggplant)
1 cup of toor dal
3 cups of water
1/2 cup of tamarind water
4 red chillies
1/2 tsp of fenugreek
2 tbsp of oil
1 tsp of mustard
10 curry leaves
pinch of asafoetida
salt as required


1. In a preheated pan, add 1 tsp of oil. Saute finely chopped eggplant for 3 minutes. Then transfer to the plate. Add fenugreek and saute till it turns brown. 
2. Now add  toor dal and red chillies. Saute well till the toor dhal is well coated with oil about 5 minutes.
3. Add water and pressure cook eggplant, toor dal, fenugreek and broken red chillies ( cook in simmer flame).
4.  Once the dal is cooked, mash the eggplant well then add tamarind water and salt. In a different pan add oil. As the oil is heated, add mustard and curry leaves.
5. Transfer the seasoning to the dal. Serve this dish with rice.

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