Eggplant With Tomatoes
Ingredients
1 large
Eggplant
(washed and cubed)
1 cup
Tomatoes
(washed and cubed)
1 tsp
Salt
(or to taste)
1 tsp
Sugar
2 tsps
Ground coriander/cumin mix
¼ tsp
Red chili powder
(or to taste)
¼ tsp
Cumin seeds
1 tsp
Green chilies
(crushed, or to taste)
½ tsp
Ginger
(crushed)
½ tsp
Garlic
(crushed)
2 Tbsps
Green coriander
(finely chopped)
Green coriander
(finely chopped, for garnish)
Instructions
1
Heat oil in a saucepan on medium high, add mustard seeds.
2
When crackled, add turmeric and hing, stir.
3
Add tomatoes and salt, stir and cook until tomatoes are soft.
4
Add eggplant and the remaining ingredients, mix well.
5
Add a couple of tablespoons of water.
6
Reduce heat to low, cover and cook until done.
7
Stir occasionally, garnish with green coriander.
8
NOTE: can cook in a pressure cooker on medium high heat for 3 whistles (9 minutes in IP).
9
Open when cool and garnish.
Tempering
Ingredients
3 Tbsps
Oil
1 tsp
Mustard seeds
½ tsp
Turmeric
⅛ tsp
Asafoetida
(hing)
Variations
Ingredients
Potatoes
Tuvar
Papdi
Peas
Lilva
Chori
Vadi
Tomatoes
Instructions
1
A variety of vegetables can be combined with eggplant.
2
All vegetables can be combined with the tomatoes.
3
When cooking eggplant with papdi, peas, lilva or chori, add ½ tsp ajmo in the tempering.