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Nutty Eggplant Fry

5 from 1 vote
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Cuisine Andhra, Indian
Servings 0

Ingredients
  

Ingredients

  • 2 lbs Eggplant
  • 2 fistfuls Almonds
  • 3 pods Garlic
  • 1 spring Curry leaves
  • 2 TBS Oil
  • 2 TBS Lemon Juice
  • Salt

Spices

  • 1/2 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • 1 tsp Chili Powder
  • 1 tsp Sambar powder or Garam Masala

Instructions
 

  • Chop the eggplants into small cubes
  • Crush the almonds roughly either in a food processor or a mortar/pestle. The nuts should not be powdered but still roughly chopped into smaller pieces so they retain a bite.
  • Heat oil in a pan and add mustard seeds and cumin seeds.
  • As the seeds splutter, add a few green sliced green chilies. This step is optional for those that can handle the heat.
  • Add finely chopped or minced garlic and let it brown.
  • Add the eggplants and saute them for a few minutes
  • Add in the turmeric and salt.
  • Cover the pan and let the eggplant steam on low heat for 5 minutes. Stir occasionally so they dont stick to the pan. You might need to add a little water but usually the water let out by the eggplant is enough. When you lift the lid the eggplants should be almost done.
  • Now add in the chili powder, sambar powder (or garam masala) and curry leaves. Stir the eggplants for a few minutes to let the spices incorporate it
  • Add in the crushed almonds. We don't want to cook the nuts for long so they stay crunchy.
  • Finally top it up with lemon juice to give the dish a tang
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