Punjabi Egg Plant Curry

I cook it with small eggplants. . I got this recipe from my sister :-)
Thanks to Lekshmichechi for this recipe.

Ingredients:

1. Egg Plant medium sized - 4  No
2. Onion- 2 No
3. Tomatoes- 2 No
4. Red Chilly- 2 No
5. Turmeric Powder- 1/2 tsp
6. Chilly Powder- 1 tbsp
7. Coriander Powder- 1 tsp
8. Garam Masala - 1/2 tbsp
9. Cumin seeds- 1/2 tsp
10. Mustard Seeds-1/4 tsp
11. Curry Leaves- 2tbsp
12. Oil as required
13. Salt as required

For the paste:

Chilly Powder- 1 tbsp
Turmeric Powder- 1 tsp
Salt as required.


How to Cook :

1: Clean the eggplants and make 4 slits on 4 sides and keep it aside.
2: Mix the ingredients to make the paste with very little water .
3: Cover the egg plant with the paste. Make sure the slits in the eggplant are filled with the paste . ( you can use a knife and fill the slits with paste  ).

4:On a non stick pan add oil , adjust the flame  and then roast the egg plant. Close the pan while roasting. Keep checking so that it doesn't get burnt.Make sure you cook all sides of the egg plant.

5: After cooking keep it aside.
6: Add oil in a pan . Saute the onions cut lengthwise till it turn translucent.
7: Add the masalas ( from 4 to 8 ) , cumin seeds and saute for 2 minutes.
8: Add the tomatoes, cover the pan and cook till tomatoes turn tender.
9: Transfer the contents into a bowl.Let it cool.
10: After cooling, grind the mixture to a paste.Transfer the gravy  to a pan.
11: Add adequate water if necessary and cook for 1 minute.
11: Add oil to a pan , splutter mustard seeds, red chilly  and add this to the gravy.( made in above step)
12: Add the cooked eggplants to this  and  cook for 1 minute on low flame. 13:Garnish with Curry Leaves.