Recipe Summary
Recipe:
Eggplant Cooked in Exotic Spices
Cuisine: South Indian
Type: Vegeterian
Course: Side Dish
Courtesy:
Cuisine: South Indian
Type: Vegeterian
Course: Side Dish
Courtesy:
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Eggplant Cooked in Exotic Spices
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Ingredient
- Oil – 1 tbsp
- Kalonji ( Onion Seeds) – tsp
- Saunf ( Fennel Seeds) – 1 tsp
- Jeera ( Cumin Seeds) – tsp
- Rai ( Mustard Seeds) – tsp
- Haldi – tsp
- Ginger– 1 tsp (roughly crushed)
- Garlic – 1 tsp (grated)
- Diced tomatoes – 2, 8oz cans
- Salt – to taste
- Chili powder – tsp or to taste
- Eggplant – 4 long Chinese style, diced
Directions
- Heat oil in a wok (Kadai) and put in all seeds- Onion, Fennel, Cumin and Mustard.
- Once the Mustard Seeds sputter and the Jeera seeds get a golden color, add Haldi, Ginger and Garlic - saut for a minute.
- Add in tomatoes and cook covered, stirring frequently, till the mixture leaves oil.
- Add in diced Eggplant, mix well and cook covered on medium heat till Eggplant looks done. Be careful not to overcook.
- Season with Salt and Chili powder, mix well and serve hot.
- Tips:
- Be careful not to burn the tomatoes. Hover around the stove while this is cooking.
- The secret to this recipe lies in the Tomatoes mixture cooking well, so have patience and enjoy the process.
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