Minty Eggplant Curry

Full of flavor, Minty Eggplant Curry is a great side for plain rice and roti. A dash of lime/lemon juice gives this vegetarian/vegan side a nice, tangy touch. This is a healthy South Indian recipe.

Eggplant (baingan, vangi, vankaya) contains phytonutrients like nasunin which functions as an antioxidant and helps prevent cancer and problems associated with aging.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 5 cups eggplant (small, oval ones), cut into 1/4-inch cubes
• 1/2 cup onions, finely chopped
• 1/2 cup tomatoes, finely chopped
• 1 tbsp ginger, finely chopped
• 6-8 green chillies, slit lengthwise (adjust to taste
• 2 cups mint leaves
• 2-3 tsp lime juice (adjust to taste)
• 1/4 tsp turmeric powder
• Salt to taste

For Seasoning

• 4 tsp vegetable oil
• 1 tbsp chana dal (split bengal gram/yellow lentil)
• 2 tsp urad dal (split black gram)
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai)
• 4-5 curry leaves (optional)

Preparation

1. In a small grinder, grind the mint leaves into a coarse paste with a little water and set aside.
2. Heat the oil in a wide nonstick skillet. Add the chana and urad dals and fry until almost golden. Add the cumin and mustard seeds and fry until the mustard starts to pop. Add the curry leaves, green chillies, ginger, and onions and saute until translucent.
3. Add the tomatoes and salt and saute until tender.
4. Add the mint paste and fry for a second.
5. Add the eggplant, turmeric powder, salt, and a little water. Stir well. cover and cook on medium heat until almost tender.
6. Remove the lid and saute on medium-high heat until the minty eggplant curry is fully cooked. Remove from heat.
7. Stir in the lime juice and serve the minty eggplant curry hot with plain rice and dal.

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