Eggplant Masala

This is an eggplant recipe named "Eggplant Masala". This is a very mild preparation. To keep it less spicy I used fried onion and coconut milk. I am sure whoever like eggplant, will like this one. This will be good side dish for steamed rice or roti both. Here below is the detail recipe; please try this and let me know if you like it:

Preparation Time:

5 minutes

Cooking Time:

20 minutes

Ingredients:
Eggplants: 8 - 10 medium size cut into half

Onion: 2 medium size sliced

Tomato: 1 medium size chopped

Cilantro: 1 small bunch chopped

Vegetable oil: 1 tablespoon

Mastered oil: 1 tablespoon

Coconut milk: 2 tablespoons

Ginger garlic paste: 1 tea spoon

Chili powder: 1 tea spoon

Garam Masala: 1 tea spoon

Turmeric powder: 1/4 tea spoon 

Salt: to taste

Sugar: to taste

   

Method:

1. Heat oil in a deep frying pan and fry half of the sliced onion until dark brown color.
2. When fried onions are ready, keep aside for later use.
3. Now put a pan on the oven and heat vegetable oil.
4. When the oil is slightly hot, add eggplants into it to fry. Make sure that the oil is not too hot as otherwise it can splatter hot oil on your hand.
5. Toss eggplants on the pan with a spatula for about 4 minutes so that all sides are fried and cooked properly.
6. When eggplants are soft, fried and almost cooked, pick them up and keep aside for later use.
7. Make sure to have 1 cup of hot water ready to mix with the curry at final stage. You may use a microwave or another oven to boil water by the time we are getting ready with the gravy as described in below steps.
8. Now add mastered oil on the pan.
9. When the oil is slightly hot, add remaining onions on it and mix with the oil.
10. Allow some time (approximately 2 minutes) for the onion to get cooked.
11. When onions are light brown color add ginger garlic paste and mix with onions.
12. Again let the ginger garlic paste to blend with onions for about 1 minute.
13. After 1 minute when the smell of raw ginger garlic paste is gone, add chopped tomato and salt with it. Mix everything together. Allow 3 – 4 minutes to soften tomatoes.
14. Now with soft tomato add turmeric powder, chili powder and chopped cilantro. Mix everything together as well as press tomatoes with spatula so that the juice of tomato can mix up with other spices.
15. Once mixing of tomato and spices are done, add fried onions and mix with the gravy. Fried onions will add little sweetness and texture to the gravy.
16. Add sugar, coconut milk and mix everything together.
17. Finally add fried eggplants and mix them with the gravy or masala.
18. Now put 1 cup of hot water to the pan and allow 3 – 4 minutes to intermingle spices and eggplants.
19. After 4 minutes when the gravy is thick, sprinkle garam masala, mix with the masala.
20. Now it is ready, serve hot with steamed rice or roti.