Ingredients for making Hyderabadi eggplant
500g small eggplants
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
10-12 curry leaves
1/2 tsp turmeric
1/2 tsp red chilli powder
For making gravy
1 tsp cumin seeds
2 tsp Coriander
1 tsp mole
1/4 cup – peanuts and onion (roast both together and grind them to powder)
1 tbsp tamarind anal
Green chili as per taste
Salt to taste
How to make Hyderabadi eggplant
Cut the bangan, leave the stem as it is and soak it in salt water.
Heat oil in a pan, add cumin seeds, fenugreek seeds, sesame seeds, curry leaves, turmeric powder and red chili powder.
After squeezing the bangan water, add it to the spices and cook them for 10 minutes.
To make gravy
Heat the leftover oil and cook it for 3 minutes after adding the ground spices.
After this, add tamarind anal, green chilli and fresh green coriander and leave it on low flame.
After this, put the brinjals in the gravy and cook on low heat for 10 minutes.
-Now Hyderabadi eggplant is ready. Serve it with hot rice.