Wednesday, June 30, 2010

Indian Eggplant Bhaji

I went to the local Indian restaurant yesterday for dinner and had a delicious eggplant bhaji. It was so delicious, I wanted to have it again today. I started looking up recipes online and with some adjustments, cooked my first eggplant bhaji and it was wonderful. It was less sweet than the one I had yesterday, but delicious nonetheless.

  • 1 eggplant
  • 1 green pepper
  • 1/4 tsp turmeric
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander
  • 1 tsp curry powder
  • 1/2 tsp sambhar powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 Spanish onion
  • 2 T olive oil
  • 1 bay leaf
  • 1/2 inch chunk of fresh ginger
  • salt

  • Chop the eggplant into cubes and soak in salty water.
  • Chop the onion and the green pepper
  • Chop the ginger finely
  • Heat the oil on high heat and add the mustard seeds and the cumin seeds until they start crackling.
  • Add the turmeric and stir.
  • Add the ginger and the bay leave.
  • Add the onion and the green pepper and cook for 5 minutes
  • Drain the eggplant and add to the mix.
  • Add the rest of the spices and mix well.
  • Cover and cook for 10 minutes on medium heat.
  • serve with Raita.

Shatain! (double health in Arabic)

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