Eggplant is not exactly my favorite vegetable. In fact, I can honestly say I don't like it at all. However, this version somehow makes the cut and I can eat it without gagging. For all you eggplant lovers, it is definitely delicious. The combination of spices compliments the earthiness of the eggplant... or so say some of my friends who are die-hard eggplant fans.
Heat oil on medium heat.
Add cinnamon sticks and hing.
Once fragrant, add onions and saute until transparent.
Add eggplant and potatoes and saute for 2 mins.
Add turmeric, chili, fennel and coriander pwd and mix w/ veggies.
Add 1 tbsp water and cover.
Once potato is almost cooked, add tomatoes w/ 1 tbsp water and cover.
Once eggplant begins to wilt, add sugar, salt and fry masala.
ENJOY!
Ingredients:
1 eggplant, diced (large cubes)
1 potato, diced (small cubes)
1 tomato, diced
1/2 tsp turmeric pwd
1 tsp chili pwd
1 tsp coriander pwd
1/2 tsp fennel pwd
1 eggplant, diced (large cubes)
1 potato, diced (small cubes)
1 tomato, diced
1/2 tsp turmeric pwd
1 tsp chili pwd
1 tsp coriander pwd
1/2 tsp fennel pwd
1/4 tsp cinnamon pwd
Whole spices (2 cinnamon sticks)
Pinch of asofoteida (a.k.a. hing)
1 tbsp homemade fry masala (recipe found in Misc section, if not available you can substitute this with some store bought garam masala)
Whole spices (2 cinnamon sticks)
Pinch of asofoteida (a.k.a. hing)
1 tbsp homemade fry masala (recipe found in Misc section, if not available you can substitute this with some store bought garam masala)
2 tsp salt
2 tbsp sugar
Cook:Heat oil on medium heat.
Add cinnamon sticks and hing.
Once fragrant, add onions and saute until transparent.
Add eggplant and potatoes and saute for 2 mins.
Add turmeric, chili, fennel and coriander pwd and mix w/ veggies.
Add 1 tbsp water and cover.
Once potato is almost cooked, add tomatoes w/ 1 tbsp water and cover.
Once eggplant begins to wilt, add sugar, salt and fry masala.
ENJOY!
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