Eggplant Masala is a delightful Indian dish that brilliantly highlights the unique, slightly sweet flavour of eggplants. The dish is a harmonious blend of fragrant spices, ripe tomatoes, and tender eggplants cooked to perfection.
Let’s see the recipe for this delicious dish:
Ingredients Required:
- 2 large eggplants
- 3 ripe tomatoes (finely chopped)
- 1 large onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 2 green chillies (sliced)
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 3 tbsp vegetable oil
- Fresh coriander leaves for garnish
Preparation:
- Dice the eggplants into pieces and add them in water to avoid discolouration.
- Warm up oil in a large pan; now add cumin seeds and let it crackle.
- Add the chopped onions into the pan and fry until they turn golden brown.
- Now add ginger-garlic paste and sliced green chillies into the pan. Continue to saute until the raw aroma dissipates.
- Add the finely cut tomatoes, turmeric powder, red chilli powder, and coriander powder to the mix.
- Keep cooking until the tomatoes soften, and the oil separates from the mixture.
- Remove the water from the eggplants and add them to the pan. Stir thoroughly to ensure each piece is well-coated with the spice mix.
- Put a lid on the pan and allow it to simmer on medium heat for approximately 15 minutes or until the eggplants become soft. Stir occasionally.
- Once the eggplants are well cooked, sprinkle garam masala and salt. Stir well and let it cook for an additional 2 minutes.
- Garnish with fresh coriander leaves when serving.
Tip: This dish pairs well with roti or rice. You can also serve it as a side dish with your main course.