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Exotic Brinjal (Spicy Eggplant)
Exotic Brinjal (Spicy Eggplant)
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Cubed eggplant sautéed with onions in a fragrant Indian spice sauce.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 (1 1/4 pound) eggplant, cut into 1-inch cubes
  • 6 tablespoons vegetable oil
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon fenugreek seeds, crushed
  • 0.5 teaspoon kalonji (onion seed)
  • 0.5 teaspoon sesame seeds
  • 1 (1/2 inch) piece fresh ginger root, chopped
  • 5 cloves garlic, chopped
  • 2 onions, peeled and finely chopped
  • 1 green chile pepper, seeded and chopped
  • 0.25 cup tomato puree
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground turmeric
  • 0.75 teaspoon salt
  • 0.5 cup coconut milk
  • 1 tablespoon cilantro leaves
Instructions:
  • In a large skillet over medium-high heat, fry eggplant pieces in 2 tablespoons of oil until golden, about 5 minutes. Remove and set aside the eggplant, then clean the skillet with a paper towel.
  • In the same skillet, warm 6 tablespoons of oil over medium heat. Add cumin, fenugreek, kalonji, and sesame seeds, and sauté until cumin is golden, about 2 minutes. Lower the heat, add ginger and garlic, and sauté briefly. Mix in onions and green chile pepper, and cook until onions are golden, about 10 minutes.
  • Combine tomato puree, chili powder, coriander, turmeric, and salt with the onions, cooking and stirring over medium heat until the oil separates. Add the cooked eggplant, simmer covered until tender for about 5 minutes. Stir in coconut milk until blended and heated through. Garnish with cilantro leaves before serving.

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