Eggplant and Unripe Mango Medley

This has been my all-time favorite dish. My mom used to make this eggplant dish for me a lot. I learnt this simple south indian recipe from her. If you like sour taste this is must try recipe.

Eggplant and unripe mango Medley

  • 4 cups of tender eggplant cut into wedges, (small round Indian eggplants or long eggplants with purple skin work best for this recipe)
  • 2 cups of raw unripe mango slices (This is a vital ingredient to this dish. The only place I can find these mangos is Indian store, don’t use if pulp inside turns even to light yellow color which makes the curry taste sweet,pulp should look white in color)
  • 1 medium onion,diced
  • 1 medium size tomato,diced
  • 5 curry leaves(optional)
  • 1 tsp of chilly powder
  • half to 1 tsp of salt

Add 2 tbsp of olive oil and fry diced onion, once it is golden brown add egg plant and raw mango slices, add salt to your liking. Let it cook covered on a low flame for almost 30 minutes. Remove it from heat and have it hot with steamed rice. I can never get bored of this dish.

Tips:

This recipe tastes even more delicious when you cook it in stone pot.

When you make it in stone pot, add half cup water and cover it on low flame for 40 minutes. When I took the photo this was made in stone pot.

Caution:

 Even though it sounds like a simple recipe, it really matters how you cook this. You have to add as little water as possible, and cook covered on low flame for long time. If you add too much water it will get mushy and tastes different. That’s why stone pot or crockpot works best for this recipe.

 

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