INGREDIENTS:
Eggplant- 1 big
Onion-1/2 a small, cut finely
Tomato-1 small, cut finely
Ginger Garlic Paste-1 tsp
Green chillies- 1 , cut finely
Peas- 2 tbsp
Cumin seeds- 1 tsp
Red chilli powder- 1 tsp
Coriander seeds powder- 1/2 tsp
Garam Masala- 1/2 tsp
Kasoori Methi- 1 tbsp, crushed with hand before adding
Turmeric Powder- 1/2 tsp
Honey- 1/2 tsp
Cilantro- For garnish
PROCEDURE:
Eggplant- 1 big
Onion-1/2 a small, cut finely
Tomato-1 small, cut finely
Ginger Garlic Paste-1 tsp
Green chillies- 1 , cut finely
Peas- 2 tbsp
Cumin seeds- 1 tsp
Red chilli powder- 1 tsp
Coriander seeds powder- 1/2 tsp
Garam Masala- 1/2 tsp
Kasoori Methi- 1 tbsp, crushed with hand before adding
Turmeric Powder- 1/2 tsp
Honey- 1/2 tsp
Cilantro- For garnish
PROCEDURE:
- Quarter the big eggplant. Rub the outside and inside with some olive oil and place in the oven for 25-30 minutes or until tender at 425 F
- Remove the eggplant from the oven once done. Allow to cool. Remove the skin by pulling it out. Try to mash with hand. I prefer, blending them into a paste with a mixie for uniform texture.
- In a separate pan, add oil and once heated, add cumin seeds. Allow to splutter and add the onions and ginger garlic and cook till raw smell is gone.,
- Now add green chillies and tomatoes and pour some water to cook it completely.
- Add the green peas and saute for a min or two. Add all the masala powders and salt.
- Add the mashed eggplant mixture. Allow to cook.
- Add the kasoori methi and honey and mix and cook for a minute.
- Turn off stove and add lemon if needed and cilantro for garnish.
- Serve hot with rotis.
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