Eggplant in Mustard sauce curry


  1.  Purple egg plants – 4(medium size)
  2. Turmeric powder – 1tsp
  3. Sugar – 2tsp
  4. Cloves – 2
  5. Dry red chillies – 3
  6. Oil for frying
  7. Salt to taste

For Mustard Sauce:

  1. Mustard seeds – 1tbsp
  2. Garlic – 2pods
  3. Ginger – 1″ piece

  4. Green chillies – 4-5


  • Cut the egg plant into round pieces.Rub salt and turmeric into them and keep aside.

  • Grind all the ingredients for the mustard sauce into a fine paste.

  • Heat enough oil in a pan to deep-fry the eggplant pieces. Fry a few pieces at a time till the pieces are a light brown.Place on a paper towel to drain out excess oil.

  • Remove the oil from the pan leaving only 2tsp.Add the cloves and red chillies and the mustard sauce to the oil and fry for a minute longer.

  • Add the fried eggplant and sugar.Mix well.

Serve hot with rice or chapathi.





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