1 pound eggplants sliced 2 inches long and 1 inch thick
1 small onion peeled and sliced 2 inches long and thin
4 tablespoon oil
½ teaspoon mustard seeds
¼ teaspoon aesophotida
½ teaspoon turmeric powder
1 teaspoon dhania powder or coriander (or cilantro) seed powder
½ teaspoon Jeera powder or cumin seed powder
1 teaspoon garam masala
½ teaspoon paprika or red chilli powder
2 cloves of garlic peeled and diced
Salt to taste (about 1 teaspoon)
Fresh cut cilantro to taste.
In a wok or kadai heat the oil.
In the hot oil pop the mustard seeds.
Add aesophotida and turmeric powder.
Add the onions and sauté them.
Add the dhania powder, jeera powder, garam masala, red chilli powder and garlic
Add the eggplant and mix.
Reduce heat and cover with a lid. Let it cook for 10 minutes or until the eggplant is tender.
Remove the lid and add the salt.
Mix well and garnish it with fresh cut cilantro.
Tip: chinese eggplants are the best for this recipe. Once the curry is done and removed from heat, add 1 tablespoon of lime juice if desired.
Verified vegan recipe
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