Dry Baingan Masala Curry – Weekly Ingredient Challenge – March 5, 2012

My contribution to the Weekly Ingredient Challenge – Chinese Eggplant is Dry Baingan Eggplant Curry. It is reminiscent of a curry recipe given to my by some dear friends not so long ago, which I cannot find (yet) since our recent move but it is my mission to find their recipe as it was extraordinary. This curry is South Indian, where the curries tend to be of dry consistency, not the soupy or creamy version. Cutting the eggplant in the julienne fashion also improves the consistency, in my opinion. This curry can be eaten with rice, on its own, or even as a great topping on a sandwich.  It also fulfills my gluten free requirement.