Eggplant with Roasted Chilies and Tomato
adapted from 660 Curries by Raghavan Lyer
2 Tbsp canola oil
3 Tbsp urad dal
1 Tbsp coriander seeds
5 dried red Thai or cayenne chilies
1 tsp black mustard seeds
1 medium eggplant, cut into 1" cubes
12-15 medium to large fresh curry leaves
11/2 tsp kosher salt
1/2 tsp ground tumeric
1 medium tomato diced
1/4C chopped cilantro
Heat the oil in a medium skillet over medium high heat. Sprinkle in 2 Tbsp urad dahl, coriander seeds, and the chilies. Roast stirring constantly until the dahl has browned and the chilies have blackened a bit, 2-3 minutes. Using a slotted spoon transfer the spices to a plate to cool. Once the spices have cooled, place in a spice grinder and grind until the consistency of finely ground black pepper. Set aside.
|ground spices: urad dahl, chilies, coriander seeds|
|stir fried eggplant, curry leaves and spices|
Mix in the tomato, ground spice blend and cilantro..heat through.
Serve with Nan bread or rice.
This is so good and easy and quick to make.
*I fried all 5 chilies but only ground up 3 of them, I think I could have ground up all five of them. Grind as many as you can tolerate.