Nepalese Dry Brinjal Curry Recipe
- Womenscorner Desk
- October 2, 2020
Ingredient:
- 5 tbsp mustard seed oil
- 1 pinch fenugreek
- 2 pinches thyme seeds (not leaves)
- 1 pinch hing
- ¾ tsp salt
- 1 tsp turmeric
- ½ tsp garam masala
- ½ tsp coriander powder
Read More : Nepali Pizza (Chatamari)
- 2 whole dried red chilies (add 2 more if you like very spicy food)
- 4 cloves garlic
- 1 inch fresh ginger
- 2 large potatoes (or 3 small)
- 1 large Chinese eggplant (or 2 small)
- 1 sprig cilantro (optional for garnish)
Method :
Preparation: In a small bowl, combine an outsized pinch of fenugreek (should be about 10-15 pieces), 2 pinches of thyme seeds, and a pinch of hing. In a second small bowl, combine 1 tsp turmeric and 3/4 tsp salt. In a third small bowl, combine 1/2 tsp garam masala and 1/2 tsp coriander powder. Remove the stems from the chilies but leave the remainder of them whole.
Using a mortar, finely crush 4 cloves of garlic and 1 inch of ginger together. (You can use alittle blender if you do not have a mortar). Remove the skin from the potatoes and cut them into wedges about the dimensions of a finger. Soak them in cold water for 10 mins. After done, strain the potatoes. Cut the Chinese eggplant into wedges about an equivalent length and size because the potato wedges.
Read More : Spicy Potato Salad
Cooking : In a wok or an outsized nonstick fry pan, add the mustard oil. Heat the oil on medium high heat. Add the fenugreek, thyme seeds, and hing. Let the fenugreek roast (about 40 seconds) until it turns a light-weight brown
Add the 2 whole dried chilies. Fry for about 20 seconds. The fenugreek should be a dark brown. Add the potatoes wedges (be careful because the oil may spit). Add the salt and turmeric and stir until the potatoes are fully coated. Let the potatoes cook for 4 minutes and stir somewhat regularly in order that they don’t stick with the pan.
Add the crushed garlic and ginger and stir it in. If the pan looks dry (not enough oil), you'll add 1 tbsp of mustard oil. Add garam masala and coriander powder. Stir it in. Once the garlic/ginger has cooked for 1 minute, add the eggplant. Stir for 1 minute. Turn the warmth right down to low, cover the pan, and cook for 7 minutes. Only open the lid quickly to stir it every few minutes. After 7 minutes, close up the warmth and let it sit for 2-3 minutes before serving.
