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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you don't like eggplant, you will after enjoying this spicy Indian dish! Ingredients:
2 large eggplants |
3 tablespoons olive oil |
1 teaspoon cumin seed |
1 1/2 teaspoons mustard seeds |
2 teaspoons turmeric powder |
1 teaspoon cayenne pepper |
1 large onion, thinly sliced |
1 1/2 tablespoons ginger-garlic paste (it's very easy to blend your own) |
1 tablespoon curry powder |
1 large tomato, diced |
3 tablespoons plain yogurt |
5 chopped small green chilies |
3/4 tablespoon salt |
1 bunch chopped fresh cilantro |
Directions:
1. Chop the eggplants into 1-inch cubes with the skins on. Boil eggplant pieces in large stockpot for about 5-7 minutes, or until soft. Drain well, set aside.
2. Heat oil in a large pan over medium heat. Mix in cumin seeds and mustard seeds. Let them roast for about 1 minute or until they start to sizzle and pop.
3. Stir in onion and fry for 2 minutes or until onion is tender. Add turmeric powder and fry for another 30 seconds.
4. Add ginger-garlic paste, frying for about 1 minute. Stir in cayenne pepper, curry powder, and diced tomato. Cover and let simmer on low heat for about 5 minutes, or until the tomato is almost a paste (if you must, add 1-2 tablespoons of water to keep the mixture moist).
5. Add salt, green chiles, and plain yogurt. Cook for 30 seconds, then add the eggplants. Cover and cook for 7-10 minutes. Mix in chopped cilantro and serve over rice.
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