Chettinad eggplant curry with a peppery Chettinad-style spice blend: eggplant cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 35 minutes.
Prepare the eggplant and chop the onion, tomato and aromatics.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the crushed pepper and fennel.
4
Add the eggplant and a splash of water, cover and cook until tender, stirring occasionally.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Prepare the eggplant and chop the onion, tomato and aromatics.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the crushed pepper and fennel.
Add the eggplant and a splash of water, cover and cook until tender, stirring occasionally.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
