This Indian dish features eggplant which can be an underappreciated ingredient in some kitchens But give it a shot I am sure youll love it
Prep Time
55 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Heat the 2 tablespoons oil over medium-high heat in a large skillet
and fry eggplant pieces until golden
about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin
fenugreek
kalonji
and sesame seeds
and cook until the cumin turns golden
about 2 minutes. Reduce the heat; stir in the ginger and garlic
and cook for a few seconds. Stir in the onions and green chile pepper
and continue to cook and stir until the onion is golden
about 10 minutes.
Stir the tomato puree
chili powder
coriander
turmeric
and salt into the onions. Cook and stir over medium heat for 2 minutes
or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender
about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.
Editor's Note
Kalonji (nigella seeds) are also called onion seeds because of their flavor
and are found in Asian grocery stores in small packets. These small
pointy black seeds are from a flower related to the garden flower love-in-a-mist.
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