This Indian dish features eggplant which can be an under-appreciated ingredient in some kitchens. But give it a shot! I am sure you'll love it.
Ingredients
- 2 tablespoons vegetable oil
- 1 eggplant , 1 1/4 pound
- 6 tablespoons vegetable oil
- 0.5 teaspoons cumin seeds
- 0.5 teaspoons fenugreek seeds , crushed
- 0.5 teaspoons kalonji , onion seed
- 0.5 teaspoons sesame seeds
- 1 piece fresh ginger root , 1/2 inch
- 5 cloves garlic , chopped
- 2 onions , peeled and finely chopped
- 1 green chile pepper , seeded and chopped
- 0.25 cups tomato puree
- 0.5 teaspoons chili powder
- 0.5 teaspoons ground coriander
- 0.5 teaspoons ground turmeric
- 0.75 teaspoons salt
- 0.5 cups coconut milk
- 1 tablespoon cilantro leaves
Instructions
-
1
Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
-
2
Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
-
3
Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.
Nutrition Facts
Per serving
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