Eggplant Dry Curry

Try this Eggplant Dry Curry, the next time you want to make a quick vegetable curry for rice. This vegetarian/vegan recipe is not only easy to make but tastes great, too.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 6 cups eggplant, sliced lengthwise and immersed in water
• 1/4 tsp turmeric powder
• 6-8 tsp vegetable oil
• Salt to taste

For Masala

• 2 tbsp chana dal (yellow lentil/bengal gram)
• 8-10 red chillies
• 2 tbsp coconut, freshly grated
• Asafoetida powder, a pinch
• 1 tsp vegetable oil

Preparation

1. Keep the cut eggplant immersed in water to prevent from discoloring.
2. In a small pan, add 1 tsp oil and roast the chana dal, red chillies, and coconut until golden separately and remove in a bowl. When cool, in a small coffee grinder, grind these together with a pinch of asafoetida powder into a coarse powder.
3. Heat oil in a large nonstick skillet. Add the eggplant, turmeric powder, and salt and saute on medium high, turning the pieces as needed, until tender and lightly browned.
4. Sprinkle the ground masala and saute the eggplant dry curry for 2-3 minutes, and remove from heat.
5. Serve the eggplant dry curry hot with plain rice and ghee (clarified butter).

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members