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Eggplant In Spicy Sauce/Gravy
eggplant and cherry tomatoes in a thick spicy tangy sauce/gravy. Ingredients
- 1 large (about 200g) eggplant - cut in two and then into 1/2 inch length
- 10 cherry tomatoes - cut into two
- 4 dried red chillies - snip into 3 to 4 pieces
- 1 tsp plain chilli powder
- 1 (about 80) onion - sliced thinly
- 1/2 inch ginger - sliced into thin long stripes
- 1 tsp fenugreek/halba seeds
- 1 tsp mustard seeds
- 1 tbsp lemon/lime juice
- 2 stalks coriander leaves - sliced thinly
- 3 tbsp oil
- salt to taste
Directions
- When oil is heated, add in chilies, chilly powder, onion, ginger, fenugreek and mustard seeds.
- Stir and as the seeds starts to splatter, add eggplant and cherry tomatoes.
- Stir again to mix all ingredients together.
- Pour about 1/2 cup of water.
- Let it cook until eggplant is cooked.
- Add lemon juice, coriander leaves and salt.
- Give a good stir before removing from heat.
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