VegetarianMain
Kadai Baigan
Method
- Heat oil in a Kadai and fry the eggplant.
- Remove the fried eggplant on a plate and keep aside
- Now heat a pan and add 2-3 tbsp of oil. (I used the same oil left from frying the eggplant)
- Add ginger garlic paste to the oil and sute for 1-2 mins
- Then add haldi, salt and chili powder.
- Sauté for a couple more mins then add about 1/4th cup of water and let it come to a boil
- To this add the lemon juice and coriander and mix well.
- Now add in the fried eggplant and mix everything carefully ensuring not making the eggplant mushy.
- The eggplant curry is now ready. Serve with Roti.
