Pumpkin and Eggplant Curry in Mustard Based Gravy
This delicious curry is made with pumpkin and eggplants, simmered in a mustard gravy base, and other aromatic spices.
Servings: 4 People
Equipment
- 1 skillet or pan with lid
- 1 Spatula
Ingredients
- 3 tbsp mustard oil or vegetable oil
- 1 tsp ginger garlic paste
- 1 smal onion finely chopped
Curry Paste
- 4 tbsp mustard Seeds
- 1 tbsp cumin seeds 1 tbsp for paste + ½ tsp for tadka
- 6 - 8 garlic cloves
- 3 - 4 dried red chilli
- 2 tomatoes
Vegetables
- 1 cup pumpkin diced
- 4 small eggplant diced
- 1 drumstick (optional) cut into 3" pieces
Spices
- 1 tsp cumin seeds
- ½ tsp hing or asafoetida
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 3 tsp coriander Powder
- ½ tsp amchur/ dry mango powder substitute - tamarind paste 1 tsp
- 1½ tsp salt or as per taste
Garnish
- handful of cilantro leaves
Instructions
- Soak the mustard, cumin seeds, and dry red chilies in water for 20 - 30 minutes. Remove from water and transfer to a blender jar. Also, add garlic and tomatoes to it. Grind them together to a fine paste. Add a little water only if required.
- In a pan, heat oil, add cumin seeds, and let it crackle. Then add a pinch of hing, some more crushed garlic or ginger garlic paste, and green chilies and saute. Then add onion and saute till onion is translucent.
- Add the spices ( ground coriander, cumin, turmeric, red chili powder). Saute for 10 seconds, add chopped vegetables and mix well.
- Add salt and saute for 2 minutes.
- Add 1 cup water and cover with a lid. Let it simmer, and boil the vegetables till they are cooked. It will take 7 - 10 minutes.
- Then, open the lid and check with a spoon if the vegetables are cooked. Add the mustard and tomato paste to the curry and mix well.
- Let it simmer for 5 minutes more.
- Once done, turn off the gas, add a pinch of garam masala and dry mango powder, and stir well.
- Garnish with coriander leaves and serve hot.
