Name: Exotic Brinjal (Spicy Eggplant)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; Eggplant, cut into 1-inch cubes - 1 (1 1/4 pound); Vegetable oil - 6 tablespoons; Cumin seeds - ½ teaspoon; Fenugreek seeds, crushed - ½ teaspoon; Kalonji (onion seed) - ½ teaspoon; Sesame seeds - ½ teaspoon; Fresh ginger root, chopped - 1 (1/2 inch) piece; Garlic, chopped - 5 cloves; Onions, peeled and finely chopped - 2; Green chile pepper, seeded and chopped - 1; Tomato puree - ¼ cup; Chili powder - ½ teaspoon; Ground coriander - ½ teaspoon; Ground turmeric - ½ teaspoon; Salt - ¾ teaspoon; Coconut milk - ½ cup; Cilantro leaves - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Exotic Brinjal (Spicy Eggplant)

1. Vegetable oil - 2 tablespoons

2. Eggplant, cut into 1-inch cubes - 1 (1 1/4 pound)

3. Vegetable oil - 6 tablespoons

4. Cumin seeds - ½ teaspoon

5. Fenugreek seeds, crushed - ½ teaspoon

6. Kalonji (onion seed) - ½ teaspoon

7. Sesame seeds - ½ teaspoon

8. Fresh ginger root, chopped - 1 (1/2 inch) piece

9. Garlic, chopped - 5 cloves

10. Onions, peeled and finely chopped - 2

11. Green chile pepper, seeded and chopped - 1

12. Tomato puree - ¼ cup

13. Chili powder - ½ teaspoon

14. Ground coriander - ½ teaspoon

15. Ground turmeric - ½ teaspoon

16. Salt - ¾ teaspoon

17. Coconut milk - ½ cup

18. Cilantro leaves - 1 tablespoon

How to cook deliciously - Exotic Brinjal (Spicy Eggplant)

1. Stage

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.

2. Stage

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.

3. Stage

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.