Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

A lovely, spicy vegetarian dish that I acquired in Udaipur in India, which can be eaten on its own,  with meat or fish, or stirred through rice.

Serves: 4-6

Prep time: 15 mins

Cooking time: 30 mins

Ingredients

  • 500g small eggplants
  • 4 large tomatoes
  • 150mls olive oil
  • 1 tsp cumin seeds
  • 1 clove garlic, crushed
  • 1 tbsp garlic chives, chopped
  • 1 tsp-1 tbsp red chilli (can be quite hot)
  • 1 tbsp coriander
  • 1 tbsp tumeric powder
  • 1 tbsp pink salt
  • ½ tbsp black pepper
  • 150 mls water

Method

  • Chop eggplants into 1cm cubes, and place into a bowl of water.
  • Chop tomatoes into thumb size cubes and fry in a little of the oil, with a pinch of the salt.
  • Heat oil in frying pan, add cumin seeds, crushed garlic and garlic chives.
  • Add drained eggplants and tomatoes and mix well, cover and cook for 5 minutes.
  • Mix chilli, coriander, tumeric powder, salt and pepper together with the water in a small bowl.
  • Add spice mixture into the pan and stir to combine.
  • Cover and cook for 20 minutes, stirring every 5 minutes.
  • When oil starts to separate, this dish is ready.

Notes

I love this stirred through steamed rice, it makes a great breakfast or lunch on its own.


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