1 large eggplant
Roast, peel and chop eggplant. Heat oil in a skillet over a medium flame and throw in the onion; sauté until it begins to brown at the edges. Add the ginger; stir for a few minutes, then add the tomatoes, green chili and turmeric. Stir and cook until the tomatoes lose some of their juices and small bubbles of oil start to appear at the edges. The tomatoes won't be completely mushy.
1 medium red onion, diced
1 large tomato, coarsely chopped
1 3/4-inch cube green ginger, minced
1 green chili, sliced in half
3 tablespoons oil
1/2 teaspoon turmeric
1 teaspoon coriander seeds, ground
1/2 teaspoon cumin seeds, ground
1 to 2 tablespoons chopped cilantro, to garnish
garam masala, to sprinkle on top
Lower the flame. Sprinkle the coriander and cumin powder evenly over the onion-tomato mixture; stir it in evenly. You will start to smell the toasting spices in a minute or less.
At this point, add the eggplant and salt. Mix it in so that the spice paste is evenly blended into it. Cover; cook, stirring occasionally, for approximately 10 minutes, until it absorbs the flavors. Serve garnished with cilantro and sprinkled with a pinch of garam masala.
Comments: This goes best with freshly made phulkas (chapatis) and a simple dal, like a plain moong dal.
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