Ingredients:
Eggplant, diced into big pieces - 1 big
Tomatoes, diced - 4-5 medium
Ginger, finely chopped - 2" piece
Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Red chili powder - 1/2 tsp
Oil - 2 tbsp
Yogurt - 2 cups
Coriander leaves, chopped (for garnish) - 2 tsp
Salt - 1 tsp or to taste
Time (prep + cook): 20 min
Servings: 3-4
Method:
Heat the oil, and add the cumin seeds so they start to splutter. Add the ginger, fry for a minute, then add the eggplant in parts, stirring to coat evenly (add more oil if required). Cook on an open flame for a few minutes. When the eggplant pieces soften, add the red chili and coriander powders and salt. Now mix in the tomato pieces. Cook covered for 10 minutes or until the tomatoes are blended well. Beat the yogurt well and stir into the dish. Heat on a low flame for a couple of minutes. Before serving, garnish with coriander leaves. Serve hot with rice or chapatis.
Author: Shrinkingsodacan
Eggplant, diced into big pieces - 1 big
Tomatoes, diced - 4-5 medium
Ginger, finely chopped - 2" piece
Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Red chili powder - 1/2 tsp
Oil - 2 tbsp
Yogurt - 2 cups
Coriander leaves, chopped (for garnish) - 2 tsp
Salt - 1 tsp or to taste
Time (prep + cook): 20 min
Servings: 3-4
Method:
Heat the oil, and add the cumin seeds so they start to splutter. Add the ginger, fry for a minute, then add the eggplant in parts, stirring to coat evenly (add more oil if required). Cook on an open flame for a few minutes. When the eggplant pieces soften, add the red chili and coriander powders and salt. Now mix in the tomato pieces. Cook covered for 10 minutes or until the tomatoes are blended well. Beat the yogurt well and stir into the dish. Heat on a low flame for a couple of minutes. Before serving, garnish with coriander leaves. Serve hot with rice or chapatis.
Author: Shrinkingsodacan
