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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This one is for my love of eggplants, and i must say you’ll fall in love with this. Ingredients:
eggplant diced - 1 large |
cumin seeds - 1/2 tsp |
fennel seeds - 1 tsp |
nigella/kalonji seeds - 1/2 tsp |
tomatoes chopped - 3 medium sized |
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:
1. Put the eggplant in a bowl of cold water,wash them and drain the water.Then pat dry them with a towel.
2. Heat oil in a pan and deep fry them in medium heat until they turn reddish brown. Drain them in a tissue paper.
3. Heat another pan and add little oil into it. When hot,add cumin seeds and allow it to splutter.
4. Now add nigella seeds and fennel seeds and fry for a while.
5. Then add chopped tomato and ginger-garlic paste and saute for a minute.
6. Add coriander powder,turmeric powder,chilly powder and salt and stir well.Cook it until gravy thickens.
7. Add the fried eggplant into the gravy and mix gently.
8. Simmer for 1 more minute, garnish with coriander leaves and serve hot with rotis.
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