My favorite vegetable is definitely the green round eggplant we find here in Andhra Pradesh. If you cook it just right you will get a creamy light artichoke like flavor from it. I prefer this curry when cooking for my family. How the vegetable and egg complement each other makes this dish mouth watering for even children.
1 Onion washed and diced
4-5 Green Chili washed and diced
1/2 tsp Turmeric
1-2 TBS Red Chili Powder
4 TBS Oil
4 Washed and Diced Tomatoes
In a heavy bottom pan saute oil, green chili and onions for 3-4 min on low. Add tomatoes on high, with red chili powder, turmeric, Cook mixture until tomatoes are slightly mushy. Add 1 1/2 cup water, coat all the eggplant with the mixture and cook covered on low for 10 minutes.
During the wait cut slits into the sides of the eggs to soak up flavor of curry. Once 10 minutes is up uncover and stir. Add eggs like folding blueberries into pancakes. Cook on medium for another 10 minutes or until eggplant is cooked (skin not peeling from seedy inside) Serve with rice and curd,