Eggplant Mustard Curry
Recipe

Eggplant Mustard Curry

Ingredients

  • 375g- Baby eggplants
  • 1 medium sized Onion (thinly sliced)
  • 150g- Yogurt
  • 2 tbsp- Mustard paste
  • ¼ tsp- Nigella seeds/Kalonji/Kalojire
  • ½ tsp- Kashmiri mirch powder
  • ½ tsp- Sugar
  • ½ tsp- Turmeric powder
  • Salt to taste
  • Pure Mustard Oil
  • Fresh chopped coriander leaves for garnishing

How to Make

  • In a strainer add 2 tbsp of yellow and 2 tbsp black mustard seeds (50:50), wash under running water, and grind with one green chilli to a smooth paste by using your food processor. Or else, you can use ready to use mustard powder. If cooking with the mustard seeds powder, use 2 tbsp of it and follow the package instructions for dissolving.
  • Wash and cut eggplant vertically into wedges.
  • In a bowl whisk the yogurt. Add mustard paste, turmeric powder, kashmiri mirch powder, and salt. Mix well and keep aside.
  • Over medium heat add Pure Mustard Oil in a deep frying pan/kadai. Add eggplant wedges and sauté until golden in colour. Remove from the heat and keep aside.
  • Add 1½ tbsp oil to the kadai and temper with nigella seeds. Next to add sliced onions and sauté over medium heat until light brown. Lower the heat, add 1/2 cup of water into this. Now add the yogurt mixture, sugar, and green chillies. Mix gently.
  • Cover and cook over low heat for 10-12 minutes or until the curry thickens. Now add the eggplant slices and sugar into the curry, mix slowly, and cook uncovered for 5-6 minutes. Remove from the heat.
  • Drizzle mustard oil on top and garnish with chopped coriander leaves. Serve hot as a side with rice, dal or have it with roti/paratha/phulka etc.