Here is the recipe for Eggplant masala I made with those yummy freshly picked eggplants. I love eggplant but bitter ones are a major turnoff for me (so are the ones filled with seeds). As all eggplant aficianados know, one bitter eggplant is sufficient to spoil the entire dish - so, I am extra careful in choosing them. For the small Indian variety, I prefer the lovely tender ones without spots - but these tend to be seasonal (even in our trusty local Indian grocery shops). However, I have almost always had good luck with the more readily available Italian or Japanese variety as well. The following recipe works well for the Indian, Japanese and Italian varieties quite well.
Note: Cut eggplant into 1" cubes and drop them into salted warm water. This helps reduce the bitterness if any in the eggplant.
6 medium sized eggplant (baingan)
1 medium onion, chopped
2 tomatoes, chopped
2 tsp jeera (cumin)
1 tsp mustard
2 tsp minced ginger
1 tsp minced garlic
2 tsp red chilli powder
2 tsp garam masala
1 tsp amchoor powder (dry mango powder)
2 tsp dhaniya-jeera (cumin-coriander) powder
Cilantro, finely chopped for garnish (optional)
1 tbsp oil
salt to taste
- Heat oil in a pan, when it gets hot add jeera, mustard, minced ginger and garlic.
- Once garlic gets golden brown, add onions. Saute it for a few minutes until onions brown.
- Now add tomatoes, turmeric and salt. Cook until the raw smell of tomatoes disappears.
- Now add the cut pieces of eggplant and cook for about 5 min until the pieces are tender and well-cooked.
- Now add amchoor powder, red chilli powder, garam masala and dhaniya-jeera powder.
- Saute for a few more minutes until the spices get incorporated well.
- Garnish with cilantro.
- Serve hot with rotis/rice.