Asian Style Eggplant and Noodle Curry
by Fatima Siddiqi
Many Asian countries consume curries on regular basis. I have "fusionized" my recipe a bit, hoping people would find my recipe easy to make and hopefully easy to eat as well! (Noodles can get real tricky at times!)
200 grams (7 ounces) noodles (parboiled)
300 grams (10 1/2 ounces) plain yogurt
2-3 eggplant (medium sized)
2-3 tablespoons mustard paste
1/2 teaspoon red chili flakes
1-2 teaspoons garlic paste
1 teaspoon black pepper powder
1/2 teaspoon cinnamon powder
Salt to taste
Method for Garam Masala Powder (all spice powder):
Mix cinnamon powder along with black pepper powder and keep aside.
Method For Curry:
Cut eggplant into small 1-inch cubes. Heat oil in a skillet and grill the eggplant cubes. In a mixing bowl, add yogurt, mustard paste, salt, red chili flakes,garam masala powder and mix well.
Heat oil in a wok, add paste and cook over medium flame until it turns light golden brown. Now,add the yogurt mixture into the wok. Stir well and cook over low flame for 3 to 5 minutes.
Lastly,add the grilled eggplant cubes along with the parboiled noodles and let it cook on low flame for another 10 minutes. Garnish it with basil, parsley or any green herb.