Quick Eggplant Dish
Ingredients
4 long Eggplants
1.5 in piece of ginger
2-3 Garlic cloves (depending upon your taste)
1/2 teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon Mustard seeds
1.5 teaspoons Amchur
2-3 tablespoons Olive Oil
Salt and Chilli Powder to taste
Method
- Quarter the eggplants length wise and cut into about 3 in long pieces.
- Heat the olive oil (medium heat) and add the mustard seeds.
Once they splutter, add the grated ginger and finely slivered garlic.
Cook for about 2-3 minutes.
- Once they begin turning brownish add the coriander and turmeric powder.
Then add the eggplant, salt and chilli powder.
Stir to coat the eggplant pieces with the masala.
Cover and continue cooking on medium to low heat until the eggplant becomes
soft. (you may have to add some more oil). Do check on it a couple of times
and stir the vegetables.
- Stir and before switching off the heat add the amchur powder and mix well.
If you would like some crunch; uncover, cook for some more time taking care
not to burn the eggplants.
Garnish with chopped cilantro and serve.
