Apr 092012

I’m not a big fan of eggplant but my husband loves eggplant. So I learnt to make different variations of eggplant recipes to suit my palate. This recipe is my friend Swetha’s and its one of easy, quick recipes that you can make and the resulting dish is awesome. From start to finish this recipe takes hardly takes 30 minutes. The gravy and the tomato gets cooked in the pressure cooker and so it needs minimal supervision which is an added bonus. This recipe goes well with rotis, rice, and biryanis.

Ingredients :

Eggplant — 10 to 12 nos

Cardamon — 2 nos

Clove — 1 no

Cinnamon stick — 1″ piece

Ginger — 1″ piece

Coriander Leaves — 4 Tbsp

Onion — 2

Tomato — 2 small

Coconut — 3 Tbsp

Rasam powder — 2 Tbsp

Tamarind paste — 1 tsp

Mustard seeds — 1 tsp

Turmeric powder — 1 tsp

Salt — to taste

Oil — 4 Tbsp

Method :

1. Wash and slice eggplants crosswise keeping the eggplant and the stem intact. Keep the sliced eggplants immersed in water.

2. Grind cardamon, clove, cinnamon, ginger, coriander leaves, one onion, tomato, and coconut in to a smooth paste.

3. In a pressure pan, heat oil and add mustard seeds, turmeric powder, finely chopped onion. Fry till the onions are golden brown.

4. Add sliced eggplants, ground paste, rasam powder, tamarind, and salt. Mix gently and close the pressure cooker. Cook for 1 whistle and switch off the flame. Let it cool. Garnish with coriander leaves and serve hot. Sorry if you expected more steps, that’s it… Enjoy!!!

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Fry onions, add sliced eggplants, ground paste, rasam powder, tamarind and salt. Pressure cook for 1 whistle, let it cool and Enjoy!!!


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  2 Responses to “Easy Eggplant Gravy”

  1. Seems simple enough. I never have cooked veggies in pressure cooker. Will love to try this one.

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