1 pound eggplants sliced 2 inches long and 1 inch thick
1 bunch fresh menthi leaves, cleaned and cut
3 tablespoon oil
½ teaspoon mustard seeds
¼ teaspoon aesophotida
½ teaspoon turmeric powder
½ teaspoon paprika or red chilli powder
Salt to taste (about ½ -3/4 teaspoon)
In a wok or kadai heat the oil.
In the hot oil pop the mustard seeds.
Add aesophotida and turmeric powder.
Add the eggplant, paprika or the red chilli powder and mix.
Reduce heat and cover with a lid. Let it cook for 5 minutes or until the eggplant is half cooked.
Add the fresh menthi leaves and mix.
Reduce heat and cover with a lid. Let it cook for 5 minutes or until the eggplant and menthi is cooked.
Add the salt and mix.
Ideal Vegan recipe
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