Did you know Cakes & Curries Masalas are multi dimensional. Use our Kerala Special Ghee Roast Masala to make these finger licking Baby Eggplants
With Baby Potatoes and Baby Onions.
In winters you get the best Eggplants. So now is the season to try out this amazing dish.
You can send us an email at cakesandcurrys@gmail.com for ordering the masala.
Ingredients
Baby Eggplants 250 gms
Baby Potatoes 20
Baby Onions 10
Onions 3 medium chopped
Ginger 2 tsp grated
Garlic 2 tsp finely chopped
Green chili 1 finely chopped
Mustard Oil 2 tbsp
Mustard Seeds 1 tsp
Asaefotida a pinch
Fenugreek Seeds a pinch
Nigella Seeds 1/2 tsp
Special Ghee Roast Masala 2-3 tsp
Kashmiri Red Chili pd 1/2 tsp
Turmeric Pd 1/2 tsp
Coriander pd 2 tsp
Salt to taste
Tamarind pulp 1-2 tbsp
Chopped Coriander 1 tbsp
Method
Wash and pressure cook baby potatoes for one whistle.
Once these cool, peel them.
Peel and wash baby onions. Make two slits taking care not to split them in halves
Similarly wash the brinjals and make two slits from base right upto the stem without separting the pieces.
They should be intact at crown.
Heat 1tbsp oil in a skillet. Fry the brinjal till almost done.
Remove them on a plate.
In the same skillet add 1 tsp of oil and fry potatoes and onions till potatoes turn crispy .
Remove them on a plate.
Add remaining oil in the skillet.
Add asaefotida and mustard seeds.
When seeds crackle add fenugreek and Nigella seeds.
Stir for 30 seconds.
Tip in garlic and onions.
Stir fry on low to medium heat.
When onions turn translucent, add ginger and chopped green chili.
Fry further till onions turn golden brown.
Now add chili powder, followed by turmeric powder, coriander powder and our famous Ghee Roast Masala.
Give it a good mix.
After a minute tip in eggplants, onions and potatoes.
Mix gently.
Cover and cook till all veggies are tender.
Mix in tamarind pulp.
Taste and adjust seasoning.
Garnish with chopped coriander.
Serve hot.
Pairs well with Indian Breads and dal rice.