Eggplant Curry

Eggplant can be used in many different ways and archived into many recipes .This is the most traditionally made into a curry for the Bhakri  in north Karnataka parts of India. Since I got these exotic eggplants,I thought of making them more traditionally.I called  them exotic since not everywhere we get nice and tender eggplants.If the eggplants are hard ,it makes the curry very rubbery and feels very sloppy. Young and tender ones bring the very best taste out.

Ingredients,
Eggplants-7 to 8 ( cut them length wise)
Cooking oil-2 tbsp
Mustard seeds- 1/2 tsp
Jeera or cumin- 1/2 tsp
Asafoetida- a pinch
Poppy seeds- 3 tbsp s
Coriander seeds-  1 tbsp
Salt - 1 tsp
Red chilli powder - 1/2 teaspoon
Tamarind juice-  1/4 cup ( I took a small pound of tamarind and soaked in water for about an hour and squeezed out the juice)

1. Cut the eggplants and sauté them a little in a 2 tsp s of cooking oil till the white color is gone from the eggplants and keep them aside
2. Grind the poppy seeds and coriander seeds into a fine powder and mix it with the tamarind pulp.
3. Make tampering in a separate pan with 2 tbsp s of cooking oil .Add mustard,as they splutter,add cumin seeds and the pinch of asafoetida.
4. Add the mix of poppy seeds ,coriander powder in tamarind pulp and add to this tampering.
5. Finally add the sautéd eggplants and red chilli powder and cook it for 5 minutes.Add 1/4 cup water if required so as to not to make the curry dry.
6. Add salt and the curry is done.

cut the eggplants .

Take 3 tbps of poppy seeds anf 1 tbsp of coriander seeds and grind it into a fine powder

prepare tamarind juice .

Make the tampering and add tamarind juice,ground poppyseeds and coriander seeds powder.

Saute eggplants in a tbsp of cooking oil and add it to the above mix with red chilli powder and cook it for about 5 minutes.

Eggplant curry.