Eggplant Curry with Mint Leaves
This is really an easy recipe. Eggplant is a great vegetable. It can be prepared in so many ways and in so many cuisines. This is just one easy way! The variation in this recipe is that it uses Chillies and Mint Leaves which add a great flavor. These make the dish uniquely aromatic and tasty at the same time.
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Avocado, Curry Leaves, ~Eggplant, Mustard Seeds, Red Chillies, Turmeric, Urad Dahl,
Eggplant Curry with Mint Leaves
Print recipeIngredients
- 8 cups Regular or Japanese Eggplants (Cut into 2 inch long 1/2 inch wide pieces)
- 4 - 8 tablespoons Olive, Avocado or Sesame Oil
- 1 - 2 teaspoon Salt
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dahl
- 2 - 4 Red Chillies
- 1 teaspoon Turmeric
- 10 - 12 leaves Mint Leaves
Optional
- 6 - 8 leaves Curry Leaves
Directions
| Step 1 | |
| Place oil in a medium frying pan on medium heat. | |
| Step 2 | |
| When oil is hot, add mustard seeds, red chillies and urad dahl. When mustard seeds crackle rapidly, add eggplant, turmeric, curry leaves and salt. | |
| Step 3 | |
| Stir fry for about 5 minutes or until eggplant is cooked but firm. Add mint leaves and stir fry for a minute more. | |
| Step 4 | |
| Serve hot as a side dish with anything. | |
