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Browse Dictionary| Recipe Summary | Recipe Photos | ||||||||||||||||||||||
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| Ingredients: | Recipe: | ||||||||||||||||||||||
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* 1 medium to large eggplant (cut to 1/2 inch cubes)
* 1 large tomato, diced * 2 tbsp cooking oil * 1 tsp cumin seeds * 1/2 tsp fennel seeds * 1/2 tsp nigella (kalojira) seeds * 1 tsp garlic powder or 1-2 finely chopped garlic cloves * 1 tsp cumin powder * 1/2 – 1 tsp chili powder * Salt to taste * Small bunch of cilantro, julienned |
1. Heat the oil in a pan over medium to high heat
2. Add in the cumin, fennel, nigella and fennel seeds, stir fry until the seeds starts to splutter 3. Add in egg plant and tomato and stir fry8-10 minutes until the eggplant starts to soften 4. Add in the rest of spices and salt and stiry fry an additional 10 minutes or until the eggplant is completely cooked 5. Mix in the cilantro just before serving |
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Recipe Details - Eggplant with tomato
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