Eggplant cooked in Exotic Spices

Featured Recipe by ShowMeTheCurry.com
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Added:(2/28/2008)

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Entree
Prep Time:	5 mins
Cook Time:	5 mins
Servings:	1

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Description: This is a healthier and quicker version of the original ‘Aachari Baingan’, in which the eggplant is deep fried. After a lot of experiments, I came up with this recipe to keep the taste and yet do away with the oil, but for those very special occasions, I still revert back to the ‘old faithful’.

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1 tbsp Canola Oil

1/2 tsp Kalonji

1 tsp Saunf

1/2 tsp Jeera

1/2 tsp Rai

1/2 tsp Haldi

1 tsp Ginger, roughly crushed

1 tsp Garlic, grated

14.5 oz can Diced Tomatoes

Salt, to taste

1/2 tsp Chili Powder, or to taste

4 Chinese Eggplant, diced

1. Heat oil in a wok (Kadai) and put in all seeds- Onion, Fennel, Cumin and Mustard.

2. Once the Mustard Seeds sputter and the Jeera seeds get a golden color, add Haldi, Ginger and Garlic - sauté for a minute.

3. Add in tomatoes and cook covered, stirring frequently, till the mixture leaves oil.

4. Add in diced Eggplant, mix well and cook covered on medium heat till Eggplant looks done. Be careful not to overcook.

5. Season with Salt and Chili powder, mix well and serve hot.

Tips:

1. Be careful not to burn the tomatoes. Hover around the stove while this is cooking.
2. The secret to this recipe lies in the Tomatoes mixture cooking well, so have patience and enjoy the process.