Eggplant Chicken Curry
Vankaya kodi kura
Chicken: 750 gms, cut into medium pieces
Eggplant: 1/2 large, chopped into medium pieces
Onion: 1 big chopped
Tomatoes: 2 chopped
Ginger garlic paste: 2 tbsp
Dhania Jeera powder (coriander/cumin powder): 2 tsp
Kasuri methi (dried crushed fenugreek leaves): 1 tsp
Saunf: 1 tsp crushed
Salt: 2 tsp (divided)
Chili pd.: 1tsp
Turmeric: 1/2 tsp
Oil: 2 tsp
In a pressure cooker, add chicken, ginger garlic paste, 1tsp salt, chili powder and turmeric powder. No need for water. Pressure cook for three whistles. Turn off heat and keep aside to cool down. You can also use the crockpot method to cook chicken.
In a saucepan, heat oil. Add crushed fennel seeds and chopped onions, green chillies and turmeric powder.
Sauté till slightly caramelized. Add remaining salt, dhania jeera powder and kasuri methi. Fry well.
Add tomato and eggplant and toss well and cook covered on medium heat till almost cooked.
Add the cooked chicken pieces and toss gently. Check seasoning and adjust if required.
Cook covered till flavors mingle well. Garnish with chopped cilantro.