Learn how to make a combination which is as appetizing as it sounds - eggplant and egg curry. Have you ever tried that? Served with hot steaming rice and ghee this recipe is sure to please all, especially egg lovers like me. With minimal ingredients, this perfect weeknight dish can be made from start to finish in less than half an hour!
Previously posted recipes in this A to Z Andhra Recipe blogging -
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I for Iguru | Vanakaya Kodi Guddu Iguru | Eggplant and Egg Curry
Adapted from Cook's Hideout
Some alphabets are more challenging than they seem to be. Like today's - letter I. Except for our quintessential Idli and Sambar, I couldn't think of anything else. That is when I chanced upon Pavani's recipe of Iguru. I instantly fell in love with its simplicity. There are many ways to make an Iguru (which translates to "evaporating" (of liquid)) and it is usually a dry dish, very popularly made with chicken! :-)
Serves 2 to 3
Ingredients:
8 to 10 baby eggplants, sliced lengthwise and immersed in salted water until use.
1/2 cup chana dal (senagapappu), soaked for 2 hours
4 eggs
1 green chilli, slit lengthwise
1/2 tsp ginger garlic paste
1/2 tsp (or more) red chilli powder
salt - to taste
1/4 tsp turmeric
For Tempering (Tadka):
2 tbsp oil
2 red dry chillies
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of asafoetida
few sprigs of curry leaves
Preparation:
1. Place eggs in a pan and add water with 1/2 tsp salt. Let it come to a rolling boil, turn off heat and cover for 10 to 15 mins. Drain water and peel eggs. With a knife give them few gashes.
2. Heat a tsp of oil in a wide pan and add eggs. Let them brown a bit on all sides. Drain and set aside.
3. In the same pan, heat remaining oil. Add red chillies, urad dal, cumin seeds, mustard seeds and asafoetida. Once they start to pop, add ginger garlic paste, curry leaves, green chilli and soaked chana dal. Cook on low flame for 3 to 4 minutes.
4. Add eggplant pieces. Cover and cook for 5 to 6 minutes. Once they start to wilt a little, season with turmeric, salt and red chilli powder. Cover and continue cooking until eggplant is completely cooked. Tip: To avoid veggies like eggplant and cabbage sticking at the bottom and to cook evenly, place a lid/plate with 2 cups of water on the pan.
5. Finally add browned eggs and mix everything together. Adjust salt if needed. Serve with rice or roti.
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We use the word iguru to describe most dry dishes, Siri! In my family, anything that's not wet or a pulusu is an iguru. I've also tasted a pulusu which uses these same ingredients, with tamarind and jaggery.
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