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A lip smacking easy recipe using Eggplants with Indian Spices.
Sonal Gupta @ simplyvegetarian777
Baby Egg plants - 8 to 10
Water - 1 tbsp
Oils & Spices
Mustard oil - 1&1/2 tbsp
Asafetida/ Hing - a pinch
Cumin seeds - 1 tsp
Coriander powder - 1 tbsp
Fennel powder - 1/2 tbsp
Turmeric - 1/2 tsp
Red chili powder - 1/2 tsp or to taste
Kashmiri Lal Mirch - 1/2 tsp
Ginger powder - 1/4 tsp
Dry Mango powder/Khatai - 1 tsp
Salt - 1 tsp or to taste
Wash and dry the baby eggplants. Remove the stem and cut these into 4 pieces.
Take a heavy bottom pan and heat the mustard oil till it smokes.
Reduce the heat to medium low and add asafetida (hing) and other dry spices to the hot oil.
Stor the spices in oil for few seconds. Make sure that you control the heat or else the spices will be burnt.
Now add the baby eggplant pieces and toss well in the spices. Make sure that the eggplant pieces are coated well with the spice mix.
Sprinkle 1 tbsp water on the eggplants.
Cover with lid and cook on medium heat till the eggplants are soft and cooked. Stir in between to avoid burning.
Switch off the flame and serve it warm with rice and dhal or roti and dhal
You may use other kind of eggplants also if baby eggplants are not available.