Veggie Foodie

Ingredients:

• 2 eggplant medium size
• 3-4 garlic cloves
• 1 tbsp mustard oil
• 2 tbsp any vegetable oil, such as peanut oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 inch ginger, finely chopped
• 1 green chili, chopped
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt or to taste
• 1 large tomato, finely chopped
• 1 tbsp fresh coriander leaves chopped

Method:

1. Make vertical slits in eggplants and stuff with peeled garlic cloves
2. Roast eggplants in an over or on flame until it is cooked
3. Put the eggplants in some container for 10-15 minutes and then peel them, mash them along with the garlic cloves and keep aside
4. In a pan, add both the oils and heat on high heat
5. Add cumin seeds and let them crackle
6. Add chopped chili and sauté for 5-10 seconds
7. Add onions and ginger and sauté for 4-5 minutes till the onions become light brown
8. Add turmeric powder and red chili powder and sauté for 2-3 minutes
9. Add chopped tomatoes, salt and sauté till the tomatoes are cooked and the oil starts separating from the sides
10. Add mashed eggplant and mix well and take it off from the flame
11. Garnish with coriander leaves and serve hot with any Indian bread

Serves: 4

Inspiration source: