I used to think that eggplants should only be cooked as dry recipes (no gravy) since they are slightly ‘slimy’ (for lack of a better word) in themselves. But as I discovered more kinda of food and tried new recipes, I realized there are many ways to have eggplant apart from what I knew and one of them is actually in a curry. Thai curries use eggplants and so does this lovely bengali curry. It is very easy to make and makes me feel even more connected to my bengali roots as I discover more recipes from the region.
I discovered this recipe in a few bengali cookbooks and decided to try it when I was feeling stuck and didn’t feel like making the same few recipes I knew. I’m so glad I tried it and it opened up this whole other world of flavour!
It is one of the easiest recipes around. The eggplant needs to be marinated and cooked before adding to a yoghurt curry base. That’s all. It’s a quick recipe, great for lunch during a busy week day, which is what I’ve been doing for a while now.
It’s important to add the yoghurt at low temperature so it doesn’t curdle and then adjust spices and it’s ready in no time. Dig in with some rice or rotis and you’re set for a lovely meal 🙂
2 large eggplants – cut into cubes
1 tsp turmeric (haldi) powder
1.5 cups yoghurt (dahi)
1/2 cup water
1 tsp cumin (jeera) seeds
1 inch ginger – finely diced
2 green chillies – slit lengthwise
1/2 tsp sugar
1 tsp red chilli powder
3 tbsp mustard oil
Salt to taste
Fresh coriander for garnish
- Marinate the sliced eggplant with 1/2 tsp salt and 1/2 tsp turmeric powder and leave aside for ten minutes
- Heat 1 tbsp mustard oil in a pan and saute the eggplants until cooked through. Transfer them to a separate bowl
- In the same pan, heat 2 tbsp mustard oil and add cumin seeds. Once they splutter, add the ginger and chillies and cook for 2 minutes. Add the sugar, chilli powder and 1/2 tsp turmeric along with salt to taste and cook for a minute
- In a small bowl, whisk together yogurt and water. Lower the heat on the pan and pour in the yogurt mix and let it come to a gentle boil (~2 mins)
- Add the cooked eggplant and mix well. Cook for 2 minutes. Adjust seasoning and switch off the heat. Transfer to a serving bowl and garnish with fresh coriander. Enjoy!