1 large eggplant
Peel the eggplant and cut 1/2-inch cubes. Sprinkle with the salt and leave in a colander for 30 minutes. Heat the butter in a frying pan over medium-low heat. Add the onions, ginger, chili and cumin seeds. Sauté until the onion softens and begins to color, about 8 to 10 minutes. Stir in the eggplant, cover the pan and cook for 15 minutes, or until the eggplant is nearly tender. Add the tomatoes and season with salt and pepper. Continue to cook, covered until the eggplant is completely tender, about 15 to 20 minutes more. Stir occasionally to make sure nothing sticks to the bottom of the pan. Serve sprinkled with the fresh coriander.
1 teaspoon salt
1/4 cup butter or ghee
1 onion chopped
1 tablespoon fresh ginger, chopped
1 dried red chili, chopped
1 tablespoon cumin seeds
3 tomatoes, peeled and chopped
salt and pepper
2 tablespoons fresh coriander (opt) chopped
3 green chilies (optional for intense heat)
This recipe is adapted from the Taj Hotel restaurant in Bombay, but with one difference - they add for intense heat!"
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