Thursday, October 15, 2020

Grilled Eggplant Tikka Masala

As you know I love eggplant in any ways and style. so Why not give humble eggplant the recognition which it desired. We make tikka from paneer, Tofu, chicken , vegetables then why not Eggplant. I made eggplant with other vegetables and grilled it , if you want you can do it on gas too and for the gravy its simple but delicious, don't discard the leftover marinade , just use that in gravy and you all set. 



Ingredients for Marinade :

2  round eggplants , cut in big cubes
3 tbsp. thick curd
1 tbsp. chickpea flour
2 cloves chopped garlic
1 tsp.  cumin -coriander powder
1 tsp. red chili powder
pinch of cinnamon powder
pinch of clove  powder
1 tsp. garam masala
salt to taste

If you have ready made tikka masala powder  , you can use that too.

Ingredients for Gravy:

4 tbsp. oil /butter/ ghee ( I prefer oil only)
1 tsp. Jeera / cumin seeds
2 Dry red chili
1 onion chopped
4 tbsp. tomato puree
salt to taste
1 tbsp. ginger, chili, garlic paste
1 tsp. cumin coriander powder
1 tsp. garam masala
1 tsp. red chili powder
4 tbsp. leftover marinade
chopped fresh coriander leaves for garnish

Method : 


Cut big chunks of eggplant and keep it in water.
In a bowl, mix all the ingredients under marinade and add those eggplants in it.
Marinade for good 2 hours.

The grilled it on the grill or if you don't have grill you can cook it in pan too. 






To make the gravy

Add oil in the pan, add cumin seeds and dry chilies in it and cook till cumin seeds change the color. 

Add finely chopped onion and cook till its brown. 

Add ginger garlic paste and cook for a minute or two till its raw smell disappear. 

Add tomato puree and powder masala and cook on low flame till tomato is cooking and oil leaves the pan. 





Add the leftover marinade and mix it and add water as per your liking , to make thick or thin gravy. 

Add cooked eggplant pieces and let it cook in the gravy for 10 minutes on low flame, so it cookes with masala.

When gravy reaches the thickness of your desire, shut it off and sprinkle with chopped coriander and sliced ginger and enjoy with hot paratha, roti, rice 

I had it with roti, dal fry , lachha onion and mirchi ke tipore. 













3 comments:

  1. Wow I love how you have made skewers of the egg plant and also cooked the same in gravy. Two dishes rolled in one . A great idea to serve skewers in barbecue and use left overs in curry .

    ReplyDelete
  2. Never seen tikka masala with eggplant before. I love this idea and now I have a great go to recipe for all my veggie friends.

    ReplyDelete
  3. Sounds great. Such an innovative way of making eggplant. Gravy looks yummy.

    ReplyDelete

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