Ingredients:
1 medium eggplant, chopped
3-4 medium onions, chopped
1 small tomato, chopped
1 tbsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala
Salt, to taste
2 tbsp oil
1 tsp cumin seeds
3-4 medium onions, chopped
1 small tomato, chopped
1 tbsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala
Salt, to taste
2 tbsp oil
1 tsp cumin seeds
Preparation Method:
In a frying pan, heat the oil over medium heat. Once hot, add the cumin seeds and allow them to splutter.
Add the chopped onions to the pan and sauté until they turn golden brown.
Stir in the chopped tomato and ginger-garlic paste. Cook until the tomato becomes soft and blends well with the onions.
Add the coriander powder, red chili powder, and salt, mixing everything together until well combined.
Incorporate the chopped eggplant and stir to coat it in the spice mixture.
Cover the pan and cook until the eggplant is tender, stirring occasionally.
Remove the lid and continue cooking for another 5 minutes, allowing any excess moisture to evaporate.
Serve hot alongside paratha, chapati, or roti.
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