Eggplants in a Tangy Tomato Gravy Recipe

Eggplants in a Tangy Tomato Gravy Recipe

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INGREDIENTS

500 gm, about 8 to 10 baby eggplants*
500 gm, about 4 to 5 medium sized tomatoes
2 tbsp coriander powder
1 tsp red chilli powder
2 tsp grated fresh ginger
3 tbsp oil
1 1/2 tsp salt

INSTRUCTIONS

• Using a sharp knife, make four slits into the base of the eggplant, keeping the stems intact (you could also remove the stems). This will make sure that the gravy gets evenly coated inside the eggplants. Place the eggplants in lightly salted water. This will prevent them from turning black.
• With the help of a knife remove the eyes of the tomatoes, cut them into quarters and blend them to a puree using a food processor or a blender.
• In a wok or a kadhai, heat the oil over a medium flame. Add in the ginger and stir for a few seconds. Put in the tomato puree and bring to a boil. This should take about 3 to 4 minutes. Stir in the coriander powder, red chilli powder and salt. Mix well.
• Put in the eggplants, cover the wok and allow them to cook in the tomato puree, stirring every 5 minutes.
• Cook until the eggplants are done, about 15 minutes or until a fork or skewer can easily pierce through the eggplants. Depending on the water content of your tomatoes, you might have to add in a few tablespoons of water when the eggplants are cooking to prevent the entire mixture from sticking to the bottom of the wok.
• Serve hot or warm with rice or rotis.

Source: http://www.divinetaste.com/archives/eggplants-in- a-tangy- tomato-gravy/
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