This is a traditional and simple homemade style Bengali curry of spring onions cooked with eggplants. Previously I have posted spring onion-potato curry. It is a perfect side dish to go with any Indian bread. It can also be had mixed with plain steamed rice.
This is a very common vegetable curry prepared in many Bengali homes. The sprinkling of coarsely ground vadis / dried lentil dumplings gives this dish a very good taste and a crunchy effect.
- 3-4 bunches of spring onion, chopped finely
- 7-8 long eggplants, chopped
- 2-3 tbsp. mustard oil
- 10-12 bodi (vadi / mangodi / dried lentil dumplings)
- 1 tsp. kalonji (nigella seeds)
- 1-2 dried red chilies
- 1 tsp. ginger, chopped
- 1 tsp. garlic, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1 tsp. roasted coriander powder
- 2 tsp. fried chana dal powder
Heat oil in a pan and saute the vadi till golden brown. Drain and keep aside. In the same oil, temper with kalonji and dry red chilies. saute for a few seconds.
Add the ginger and garlic. Saute till they change colour. Add the eggplants, salt and turmeric powder. Fry on low flame till they are lightly browned in colour and almost soft.
Now add the chopped spring onion, coriander and cumin powder. Continue to fry on high flame till dry.
Add the chana dal powder and combine well. This will help absorb all the leftover moisture. Serve as a side dish with chapattis or rice.
Heat oil in a pan and saute the vadi till golden brown in colour. When
cool, grind them coarsely and keep aside .
Temper the same oil with kalonji and dry red chilies.
Add the ginger and garlic. Saute till they changes colour.
Add the chopped eggplants, followed by the .........
.........salt and turmeric powder. Fry till they turn slightly soft.
Add the chopped spring onion, followed by the .............
.......coriander and cumin powder. Cook on high flame till dry.
Add the roasted chana dal powder and combine well.
Sprinkle the coarsely ground vadi and serve as a side dish with
either chapattis or rice.