Asian Style Eggplant and Noodle Curry

by Fatima Siddiqi
(Karachi, Pakistan)

Many Asian countries consume curries on regular basis. I have "fusionized" my recipe a bit, hoping people would find my recipe easy to make and hopefully easy to eat as well! (Noodles can get real tricky at times!)

Ingredients:

200 grams (7 ounces) noodles (parboiled)
300 grams (10 1/2 ounces) plain yogurt
2-3 eggplant (medium sized)
2-3 tablespoons mustard paste
1/2 teaspoon red chili flakes
1-2 teaspoons garlic paste
1 teaspoon black pepper powder
1/2 teaspoon cinnamon powder
Salt to taste

Method for Garam Masala Powder (all spice powder):

Mix cinnamon powder along with black pepper powder and keep aside.

Method For Curry:

Cut eggplant into small 1-inch cubes. Heat oil in a skillet and grill the eggplant cubes. In a mixing bowl, add yogurt, mustard paste, salt, red chili flakes,garam masala powder and mix well.

Heat oil in a wok, add paste and cook over medium flame until it turns light golden brown. Now,add the yogurt mixture into the wok. Stir well and cook over low flame for 3 to 5 minutes.

Lastly,add the grilled eggplant cubes along with the parboiled noodles and let it cook on low flame for another 10 minutes. Garnish it with basil, parsley or any green herb.