Hello, here is a spicy flavorful bowl fresh home ground Spiced Eggplant- Tindora Curry.

This curry is full of flavour and a lovely combination of spices to get your belly growling. It may seem a lot of ingredients but most of them are spices. If you don’t have the list of spices I have mentioned you can always substitute them with your two to three teaspoons of your favourite curry powder for a more simplified version.

Yields-2-3 servings
Preparation time-15 minutes
Cooking time-20 minutes

Ingredients:

• Slcied Tindora/Tendli/Ivy gourd- 2 cups
• Diced Eggplant-4 (Small)
• Diced bell peppers/capsicum-1 medium
• Oil-2 tsp
• Curry leaves-2 sprigs
• Cumin seeds-1 tsp
• Turmeric-1/2 tsp
• Lemon juice-to taste
• Salt- to taste

For the spice powder:

• Roasted dalia split/pappu- a handful
• Coriander seeds-2tsp
• Fennel seeds-1tsp
• Clove-3pods
• Cinnamon-1inch stick
• Bay leaf-1
• Red chillies-3-4 (adjust as per the spice)
• curry leaves-8-10

For garnishing:

• Chopped cilantro/coriander

Procedure:

• In a pan dry roast coriander seeds, fennel seeds, clove, cinnamon, bay leaf red chillies. Curry leaves for 2-3minutes on a medium low flame.
• When it cools transfer to the blender/food processor along with roasted dalia split and blend to a fine powder and set aside.
• Heat oil in a saucepan- add cumin seeds, as it crackles add the curry leaves, turmeric and saute for few seconds.
• Add the tindora and saute for 2-3 minutes.

• Now add brinjal, capsicum/bell peppers mix well and cook for 4-5minutes or until the veggies are tender crisp.
• Then add salt, ground masala powder mix gently and continue to cook for few more minutes until the veggie coats well with the spice powder.
• Once done- turn off the flame, garnish with fresh coriander.
• Serve hot

Oats and Semolina Roti:

Oats and whole wheat Naan:

Mint Kulcha:

Millet flour stuffed Paratha:

Note:

Spices can be personalised as per the taste.