Ingredients with Measurements:
- 1 large eggplant, cut into cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 2 tbsp kasundi mustard sauce
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 cup water
- Salt, to taste
- 2 tbsp oil
- Fresh cilantro, chopped (for garnish)
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a large pan over medium heat. Add onion, garlic, and ginger. Sauté until onion is translucent.
2. Add eggplant cubes and cook until they are slightly browned on all sides.
3. Add kasundi mustard sauce, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
4. Add water and bring to a boil. Reduce heat and let simmer for 15-20 minutes or until eggplant is tender.
5. Garnish with fresh cilantro and serve hot with rice or naan.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature: Medium heat
Serving size: 4
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 2g
Sodium: 200mg
Fiber: 5g
Substitutions for ingredients:
- Kasundi mustard sauce can be substituted with Dijon mustard or yellow mustard.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use different vegetables such as zucchini or bell peppers.
- Add diced chicken or shrimp for a non-vegetarian version.
Tips and tricks:
- Make sure to cut the eggplant into evenly sized cubes for even cooking.
- Use a non-stick pan to prevent the eggplant from sticking to the bottom.
- Adjust the amount of spices according to your taste preference.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan.
Garnishes:
Garnish with fresh cilantro or chopped green onions.
Pairings:
Pair with rice or naan bread.
Suggested side dishes:
Serve with a side of cucumber raita or a mixed vegetable salad.
Troubleshooting advice:
- If the curry is too spicy, add a dollop of plain yogurt to cool it down.
- If the curry is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the eggplant thoroughly to prevent any foodborne illnesses.
Food history:
Kasundi mustard sauce is a popular condiment in Bengali cuisine and is made from mustard seeds, vinegar, and spices.
Flavor profiles:
This eggplant curry has a spicy and tangy flavor from the kasundi mustard sauce and a warm and earthy flavor from the spices.
Serving suggestions:
Serve this eggplant curry as a main dish for lunch or dinner.
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Region: Indian