Veg: Spicy Bengan (Eggplant) Curry

 Ingredients and Quantity (or Amount)

1.    Eggplant (8 or 9 pieces of elongated type)

2.    Onion (2 medium sized)

3.    Tomato puree (1 cup)

4.    Line juice (2 teaspoons)

5.    Paprika (2 teaspoons)

6.    Ginger paste (2 teaspoons)

7.    Sugar (1 teaspoon)

8.    Salt (to taste)

9.    Oil (3 tablespoons)

10. Turmeric (1 teaspoon)

11. Basil leaves (4 or 5)

Method:

Cut or slit each eggplant until the end but do not separate into pieces from the top. Wash them. Marinate with salt and turmeric. Set aside.

Use a heavy skillet and heat it up. Add oil and fry the onion until light brown. Add rest if the ingredients mentioned above. Stir the mix. Add tomato puree after 3-4 minutes and add 1 cup of hot water. Add the eggplant and spread them equally spaced on the skillet. Cover the skillet.

Cook for 10 to 15 minutes. Turn each eggplant and cover again. When both sides are equally tender, turn off the heat.

Serve warm on plate.

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