Description
It’s simply yummy – this is an exotic Indian recipe. I am sure you’ll love it.
Ingredients
- 2 tablespoons vegetable oil
- 1 (1 1/4 pound) eggplant, cut into 1-inch cubes
- 6 tablespoons vegetable oil
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds, crushed
- ½ teaspoon kalonji (onion seed)
- ½ teaspoon sesame seeds
- 1 (1/2 inch) piece fresh ginger root, chopped
- 5 cloves garlic, chopped
- 2 onions, peeled and finely chopped
- 1 green chile pepper, seeded and chopped
- ¼ cup tomato puree
- ½ teaspoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¾ teaspoon salt
- ½ cup coconut milk
- 1 tablespoon cilantro leaves
Instructions
- Heat the 2 tablespoons oil over medium-high heat in a large skillet
- and fry eggplant pieces until golden
- about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
- Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin
- fenugreek
- kalonji
- and sesame seeds
- and cook until the cumin turns golden
- about 2 minutes. Reduce the heat; stir in the ginger and garlic
- and cook for a few seconds. Stir in the onions and green chile pepper
- and continue to cook and stir until the onion is golden
- about 10 minutes.
- Stir the tomato puree
- chili powder
- coriander
- turmeric
- and salt into the onions. Cook and stir over medium heat for 2 minutes
- or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender
- about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 6