Spicy Masala Roasted Baby Eggplant
Author: 
Recipe type: Indian
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Small Eggplant/ Kathirikkai – 12
  • • Curry leaves – 1 sprig
  • • Turmeric powder – ½ tsp
  • • Salt – 1 tbsp
  • • Oil – 2 tbsp
  • • [To grind:]
  • • Red chilly – 6
  • • Cumin seeds – 1 tsp
  • • Fennel seeds – 2 tsp
  • • Peanuts – 2 tbsp
  • • Sesame seeds – 2 tbsp
  • • Coriander Seeds – 1 tbsp
Instructions
  1. Roast the under “to grind” in medium flame for 2 minutes and blend them smoothly.
  2. Remove the ends/stems of the eggplant and cut into half lengthwise. Put a slit in the middle of the eggplant and soak them in water until you cook. Slitting helps in masala’s to get in.
  3. Heat a wide pan with oil and, add the curry leaves.
  4. Now add the eggplants to it. Add the ground paste,turmeric powder,salt and add 3 tbsp of water. Mix it well and cover it for 7-8 minutes.
  5. After 7-8 minutes, open the pan, the water would have evaporated and now turn the eggplant to the other side and cook it uncovered in medium heat till both sides get evenly roasted.
  6. Switch it off and serve with some hot rice and dal.
Recipe by Relish The Bite at https://www.relishthebite.com/spicy-masala-roasted-baby-eggplant/