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Categories:
eggfruit red onion tomato green ginger green chili oil turmeric coriander seeds cumin seeds salt cilantro Garam Masala
Viewed: 70 - Published at: 3 years agoIngredients
- 1 lg. eggfruit
- 1 md. red onion, diced
- 1 lg. tomato, coarsely chopped
- 1 3/4-inch cube green ginger, minced
- 1 green chili, sliced in half
- 3 tbsp. oil
- 1/2 tsp. turmeric
- 1 tsp. coriander seeds, ground
- 1/2 tsp. cumin seeds, ground
- Salt
- 1 to 2 tbsp. chopped cilantro, to garnish
- Garam masala, to sprinkle on top
Method
- Roast, peel and chop eggplant.
- Heat oil in a skillet over a medium flame and throw in the onion; saute until it begins to brown at the edges.
- Add the ginger; stir for a few minutes, then add the tomatoes, green chili and turmeric.
- Stir and cook until the tomatoes lose some of their juices and small bubbles of oil start to appear at the edges.
- The tomatoes won't be completely mushy.
- Lower the flame.
- Sprinkle the coriander and cumin powder evenly over the onion-tomato mixture; stir it in evenly.
- You will start to smell the toasting spices in a minute or less.
- At this point, add the eggplant and salt.
- Mix it in so that the spice paste is evenly blended into it.
- Cover; cook, stirring occasionally, for approximately 10 minutes, until it absorbs the flavors.
- Serve garnished with cilantro and sprinkled with a pinch of garam masala.
