Ingredients:
- eggplant diced - 1 large
- cumin seeds - 1/2 tsp
- fennel seeds - 1 tsp
- nigella/kalonji seeds - 1/2 tsp
- ginger-garlic paste - 1 tsp
- turmeric powder - 1/4 tsp
- red chilly powder - 1 tsp
- coriander powder - 1 tbsp
- salt - to taste
- oil - as needed
Directions:
- Put the eggplant in a bowl of cold water,wash them and drain the water.Then pat dry them with a towel.
- Heat oil in a pan and deep fry them in medium heat until they turn reddish brown. Drain them in a tissue paper.
- Heat another pan and add little oil into it. When hot,add cumin seeds and allow it to splutter.
- Now add nigella seeds and fennel seeds and fry for a while.
- Then add chopped tomato and ginger-garlic paste and saute for a minute.
- Add coriander powder,turmeric powder,chilly powder and salt and stir well.Cook it until gravy thickens.
- Add the fried eggplant into the gravy and mix gently.
- Simmer for 1 more minute, garnish with coriander leaves and serve hot with rotis.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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