Lemon-Cucumber-Eggplant Curry

Lemon-Cucumber-Eggplant Curry is a South Indian side for rice. The tangy lemon-cucumbers reduce the slightly bitter taste of the eggplants. Combining veggies is a great way to add variety and color to your meals.

Lemon-cucumbers have a high fiber and water content, and silica which is great for skin health and complexion.

Eggplants contain important phytonutrients that include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin which function as antioxidants.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 2 cups lemon-cucumber (dosakaya, sour cucumber), cut into medium cubes
• 2 cups eggplant (vankaya, vangi, baingan), cut into medium cubes
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp red chilli powder
• Salt to taste

For Seasoning

• 2 tbsp vegetable oil
• 1 tsp urad dal (split black gram)
• 1/2 tsp mustard seeds (rai)
• 2-3 red chillies, broken into a few pieces
• 5-6 curry leaves

Preparation

1. Heat the oil in a nonstick skillet. Add the urad dal and mustard seeds and fry until the dal is golden and mustard starts to pop. Add the red chillies and fry for a second. Add the curry leaves and fry for a second.
2. Add the lemon-cucumber, eggplant, turmeric, and salt, and stir well. Sprinkle a little water, and cover and cook on medium heat for 3-4 minutes, stirring occasionally, until tender.
3. Remove the lid, and saute the lemon-cucumber-eggplant curry for 2 minutes until lighlty browned on medium-high heat.
4. Reduce the heat, and add the red chilli powder and saute the curry for 1-2 minutes. Remove from heat.
5. Serve the lemon-cucumber-eggplant curry hot, with plain rice and pappadum.

Cooking Tip

Keep the eggplant immersed in water until ready to make the curry to prevent discoloration.

You can sprinkle 1 tsp besan (chickpea flour) towards the end and saute for a minute to give them a light crunch.

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