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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is from the Thursday magazine of Oman dated January 3-9'2008. Its one of my favourite dishes at lunch/dinner. Enjoy it with rotis. Ingredients:
1 tablespoon oil |
1 medium onion, cut into long slices |
2 garlic cloves, chopped |
1 teaspoon ginger powder |
1/2 teaspoon cayenne powder |
1 teaspoon cumin powder |
1/2 teaspoon cinnamon |
1/4 teaspoon black pepper (optional) |
1/2 teaspoon turmeric powder |
2 medium tomatoes, cut into half inch pieces |
1 medium eggplant, cut into 1 inch pieces |
1/2 teaspoon salt |
4 tablespoons chopped coriander leaves or 4 tablespoons cilantro |
Directions:
1. Heat oil in a saucepan on medium flame.
2. Add onion and saute until it turns transparent (takes about 2 minutes).
3. Fold in garlic and saute for 2 minutes or until the raw smell is gone.
4. Stir in all the spice powders (masalas).
5. Saute for 2 minutes.
6. Now add half a cup of water and the tomatoes and cook for 5 minutes.
7. Fold in eggplant and salt.
8. Cook for 10 minutes or until the eggplant is well cooked. It should be dry (no gravy/curry is present).
9. Garnish with chopped cilantro.
10. Serve hot with rotis and raita.
11. Enjoy!
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