5Senses | Eggplant and Tomato Curry

For Preparing the Eggplant

• 2 eggplants, cut into cubes

• 1 cup water

• 1 teaspoon salt

For Frying

• 2 tablespoons oil

For the Curry

• 3 tablespoons oil

• 1 medium onion, sliced or finely chopped

• 3 garlic cloves, minced

• 1-inch ginger, minced

• 1 medium tomato, chopped

• 1 green chili, chopped

• 1 teaspoon salt

• ½ teaspoon 5Senses turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon red chili powder

For Garnishing

• Fresh coriander leaves

1. Prepare the Eggplant
   Take a large bowl and add the cubed eggplant. Pour in the water and add the salt.
   Mix well so the eggplant pieces are evenly coated. Let them rest for 10 minutes. This step helps remove bitterness and improves the texture of the eggplant during frying.
   After 10 minutes, drain the water and pat the eggplant dry thoroughly using a paper towel. Set aside

2. Fry the Eggplant
   Heat 2 tablespoons of oil in a pan over medium heat.
   Add the eggplant cubes and fry them until they become light golden brown and slightly crispy on the outside. Stir occasionally to ensure even frying.
   Once fried, remove the eggplant from the pan and set aside.

3. Prepare the Curry Base
   In a large pot, heat 3 tablespoons of oil over medium heat.
   Add the onion and cook until light golden brown and softened.
   Add the minced garlic and ginger. Cook for 2–3 minutes until fragrant and lightly sautéed.
   Now add the chopped tomato and green chili. Mix well and cook until the tomatoes begin to soften and break down.

4. Add the Spices
   Add: Salt, 5Senses turmeric powder, Coriander powder, Red chili powder
   Mix everything thoroughly so the spices coat the onion and tomato mixture evenly.
   Cook for another 1–2 minutes until the oil begins to separate slightly from the masala.

5. Combine and Finish
   Add the fried eggplant to the curry and gently mix to coat the pieces with the masala.
   Cover the pot and cook on low heat for 4–5 minutes so the flavors blend together perfectly.

6. Garnish and Serve
   Garnish with freshly chopped coriander leaves.
   Serve hot and enjoy this flavorful eggplant and tomato curry with roti, naan, or steamed rice.