Eggplant Tikka Masala

Tik-tik-tikka masala? Spices and all thing nice Indian tastes. Where did I get the idea for this Eggplant Tikka Masala? Some looking back at some of my previous recipes (Carrot Poriyal, Egg Curry Masala, Red Cabbage Thoran & Dum Aloo), so on and so forth. A vegetarian version delight, of course even the mighty meat eaters can tuck in as well. Nothing no short of full bodied tangy and spiciness, and as you have noted, visually bright, colorfully appealing. Mostly made with pantry friendly ingredients, otherwise buy them if you don't have when you are out buying eggplant, and the rest is the history of cooking (Aloo Gobi, Vegetable Achar, Curried Ladies Fingers, Four Angled Beans Tempe, Dum Aloo, Valakkai Chips & Bitter Gourd Sambar). 

Ingredients

1 large (about 200g) eggplant - cut in two and then into 1/2 inch length

10 cherry tomatoes - cut into two

4 dried red chillies - snip into 3 to 4 pieces

1 tsp plain chilli powder

1 (about 80) onion - sliced thinly

1/2 inch ginger - sliced into thin long stripes

1 tsp fenugreek/halba seeds

1 tsp mustard seeds

1 tbsp lemon/lime juice

2 stalks coriander leaves - sliced thinly

3 tbsp oil

Salt to taste

Method

When oil is heated, add chillies, chilli powder, onion, ginger, fenugreek and mustard seeds.

Stir and as the seeds starts to splatter, add eggplant and cherry tomatoes.

Stir again to mix all the ingredients together.
Pour about 1/2 cup of water.

Simmer to cook eggplant till a soft texture.
Add lemon juice, coriander leaves and salt.

Give a good stir before removing from heat.