Eggplant Karamani curry

Ingredients
Eggplant- 6
Onion- 1 large chopped
Garlic- 2 cloves minced
Karamani- 1 cup cooked*
Turmeric powder- 1/4 tsp
Sambar powder- 1tbsp
Salt- 1/4 tsp or as needed


For tempering
Oil-2tbsp
Mustard seeds- 1/2 tsp
Urad dhal- 1tbsp
Curry leaves- few
Asafoetida- 2 pinches


Method

1. Remove the stem and cut eggplants into 6 slices. Set aside in a bowl of water.
2. In a pan heat oil and do the seasoning. Saute onion and garlic until soft.
3. Add eggplant, turmeric powder, sambar powder and salt. Mix well and sprinkle 2 tbsp of water.
4. Cover the pan with a lid and cook till the eggplants are soft.Add  karamani and cook for 5 more minutes.
5. Remove from heat and serve with rice.

*Soak karamani overnight and pressure cook with 1 cup of water. 

Eggplant gravy

Ingredients
Small Eggplant- 6
Coriander leaves- to garnish

To grind
Onion- 1 large diced
Tomato- 2 large diced
Coconut- 1 cup
Sambar powder- 2 tbsp
Poppy seeds- 1 tsp (Soak the poppy seeds in warm water for 10 minutes before grinding)
Cinnamon- 2"
Cloves- 3
Star anise- 2
Fennel seeds- 1 tbsp
Tamarind paste- 1 tsp
Salt- as needed
Grind everything together into a thick paste with 1/2 cup of water.

For tempering
Oil- 2tbsp
Bay leaves- 1
Mustard seeds- 1tsp
Curry leaves- few

Method

1. Cut the eggplants into four, leaving the bottom intact.
2. Stuff  some of the ground mixture into the eggplants and set aside the remaining paste. 
3. In a pan, heat oil and do the tempering. 
4. Add the stuffed eggplants and saute for few minutes until the outer skin of the veggie turns soft.
5. Pour the remaining ground mixture and mix well. Cover the pan with a lid and cook for 7-8 minutes in medium flame.
6. Mix the gravy carefully once during cooking. The eggplants breaks easily and the gravy may also splutter a lot.
7. Garnish with coriander leaves and serve with rice.

Eggplant- Capsicum Rice

Ingredients
Curry  leaves- 3
Eggplant- 1 large sliced lengthwise
Green pepper- 1 sliced lengthwise
Red pepper- 1 sliced lengthwise
Onion- 1 large sliced lengthwise
Garlic - 3 cloves minced
Turmeric powder- 1/2tsp
Salt- as per taste
Cooked basmati rice- 4 cups 
Whole cashews- 4 fried  for garnish


Dry roast and grind coarsely
Gram dhal- 1tbsp
Urad dhal - 1tbsp
Coconut powder- 1tbsp
White sesame seed- 1tsp
Cinnamon- 2"
Cloves- 2
Fennel seeds- 1tsp
Dried red chilies- 3
Coriander seeds- 1tsp




Method

1. In a large pan, heat 1 tbsp of butter and 1 tbsp of oil. Add curry leaves and let it splutter.
2. Add minced garlic, onions and saute till the onions are soft. Add peppers and eggplant. 
3. Sprinkle with turmeric powder and salt. Close the pan with a lid and cook for 10 minutes.
4. When the veggies are soft, add the ground powder and mix well. Let it cook uncovered for 5 minutes.
5. Add the cooked rice and mix gently until the rice is well coated with the veggie mix.
6. Garnish with cashews and serve warm with a side of potato chips.

Bhaingan bharta

Ingredients
Eggplant- 1 large
Green peas- 1 cup
Onion- 1 large chopped
Tomato- 1 large chopped
Tomato paste- 1tbsp
Green chili- 3
Ginger garlic paste- 1tbsp
Turmeric powder- 1/4tsp
Red chili powder- 1tsp
Coriander powder- 1tbsp
Cumin powder- 1/2 tsp
Garam masala- 1tsp
Lemon juice- 1tsp
Coriander leaves- to garnish


For tempering
Oil- 2tbsp
Mustard seeds- 1/4tsp
Cumin seeds- 1/2 tsp


Method
To cook eggplant on the stove top

1. Spray or brush oil on the eggplant. In a stove top, roast the eggplant  by directly placing it on flame.
2. When the eggplant becomes soft and the top skin is charred, turn and place on the other side.
3. Put the charred eggplant in a bowl and cover with a lid. This will sweat the eggplant and it will be easy to peel the skin. Leave the eggplant aside for 10 minutes.
4. In a large pan, heat oil and do the tempering,. Add onion and green chili and saute till soft. Add the ginger garlic paste, turmeric powder,tomatoes and tomato paste.
5. Add salt and all the powders except garam masala and mix well. Cover the pan with a lid and cook for 5 minutes in  low heat.
6. Now remove the skin from the eggplant and mash it well. Add it to the pan and cook till the gravy is according to desired consistency. 

Serve hot with rotis or rice.

To cook eggplant in the oven
Preheat oven to 350 F. Spray or brush oil on the eggplant and place it in a foil lined baking sheet. Bake for 20 minutes or until the top skin is soft. Turn to the other side and bake for an additional 20 minutes. When the eggplant is soft, remove from oven and cover with the foil and set aside for 15 minutes.

Spicy Eggplant Fry

Spicy eggplant fry

Ingredients
Eggplant-6
Garlic-3 cloves
Turmeric powder- 1/4 tsp
Salt-1 tsp
Sambar powder - 2 tbsp

Method

1. Slit each eggplant into 6 pieces lengthwise. Crush garlic cloves with skin intact.
2. In a pan, heat  2tbsp of oil in high flame. Fry crushed garlic till golden brown. 
3. Add eggplants to the pan,sprinkle with the powders and flash fry till all the powders are coated on the eggplant. 
4. Now reduce the heat to medium flame.Do not close with a lid. 
5. Turn the eggplant once every five minutes and sprinkle oil if necessary. 
6. When the eggplants are cooked,  remove the pan immediately from heat.

Avoid turning the eggplants often to avoid breaking the vegetable. A shallow non stick pan is best to cook this fry.

Stuffed Eggplants

Ingredients
Small eggplant-8
Thick tamarind paste 
Salt- as per taste

To grind
Red chillies- 4
Gram dhal-1 1/2 tbsp
Split urad dhal-1tbsp
Cumin seeds-1tsp
Coriander seeds-1tbsp
Fenugreek-1/4tsp

Method

1. Dry roast all the spices and grind with salt and tamarind paste. 
2. The mixture should be coarse.
3. Remove the stem and slit eggplants halfway into four, leaving the bottom intact. 
4. Stuff the ground mixture into eggplants with a spoon. 
5. In a pan,add the stuffed eggplants and fry for few minutes.
6. When the outer skin shrinks,close with a lid and cook till soft. 
7. Do not add water, the eggplant will cook in the steam.
8. Open the lid and turn the eggplant to the other side and close again.
9. When the eggplants are cooked, transfer to a serving bowl.

Serve hot. A nice accompaniment to rice and tomato dhal.

TIP

Using a shallow non stick pan helps to cook the eggplant intact with little oil.

Eggplant-Mochai kara kuzhambu

Ingredients
Eggplant-3 cut into strips
Mochai Kottai -1 cup cooked
Onion-1
Tomato-2
Turmeric powder-1/4tsp
Sambar powder- 1tbsp
Tamarind pulp-2tbsp
Coriander leaves-few sprigs
salt as needed


For tempering
Oil- 3tbsp
Mustard seeds- 1/4 tsp
Split urad dhal-1/2 tsp
Fenugreek seeds- 1/4 tsp
Curry leaves-few

Asafoetida-a pinch


Method

1. In a pan splutter mustard seeds, methi and split urad dhal. 
2. Sprinkle asafoetida and turmeric. 
3. Add onion and curry leaves and fry till the onions are soft.
4. Add tomato and fry till the onion mix comes to a gravy consistency.
5. Add eggplant and mochai and fry till the veggies are soft.
6. Add 1 cup of  water, sambar powder and tamarind pulp.
7. Boil for 15- 20 minutes till the gravy becomes thick.
8. Garnish with coriander leaves.

Serve with steamed white rice and papad.