Simple Way to Prepare Favorite Spicy eggplant curry

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Before you jump to Spicy eggplant curry recipe, you may want to read this short interesting healthy tips about What Are The Benefits Of Eating Superfoods?.

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We hope you got insight from reading it, now lets go back to spicy eggplant curry recipe. You can cook spicy eggplant curry using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Spicy eggplant curry:

1. Provide 2 of Baby eggplants(I bought it from Costco).
2. Get 1 of medium sized white onion chopped into fine pieces.
3. Take 3 of large tomatoes.
4. Provide 2 tsp of ginger paste.
5. Get 2 tsp of garlic paste.
6. Get few leaves of curry leaves.
7. You need 1/2 cup of cilantro leaves chopped.
8. Get 1 tsp of approx. mustard seeds.
9. Use 1 tsp of dried mango powder.
10. Provide 1/2 tsp of fenugreek seeds.
11. You need 1-2 tsp of chilly powder(depending on the spice level).
12. Use 1 tsp of turmeric powder.
13. Use 1 tbsp of lemon juice.
14. Use 1 tsp of cumin seeds.
15. You need 1 tsp of fennel seeds.
16. Take 2 tsp of dried golden sultana raisins.
17. Use to taste of salt.
18. Take of cooking oil as needed (I used organic sunflower oil).

Instructions to make Spicy eggplant curry:

1. Step 1 - Cut the eggplant into round slices about an inch think and keep it aside. In a pan, add few tbsp of cooking oil. When the oil becomes hot, place the eggplant pieces in the pan. Cook/Fry the pieces both sides until both sides becomes evenly golden brown in color. Continue this process for all your remaining eggplant pieces. Keep this aside.
2. Step 2 - In a cooking dish, add few tbsp of cooking oil. When the oil becomes hot, add the chopped onions and saut it until onion becomes tender and slightly transparent. Into this add ginger-garlic paste and mix well. Next, add dried mango powder, coriander seeds, mustard seeds, fenugreek seeds, raisins, cumin seeds, fennel seeds, chili powder, turmeric powder, lemon juice as per the above specified measurements. Mix the masala for few minutes. To this add chopped tomatoes, cilantro and curry leaves and saut the content for 5-6 minutes until tomatoes are fried well. Add 1 tsp salt or as required..
3. Final step - To the masala add the fried eggplant pieces and mix well . If you like it more gravy add some (1/2 cup) water and bring everything to a boil. Add more salt if required..
4. Serve hot with roti or rice..

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