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Eggplant Stir Fried With Curry Leaves & Saffron
tender eggplant pieces enhanced with saffron, chilies and ginger, also scented with curry leaves and cumin seeds. Ingredients
- 2 eggplants (about 400g) - cut into bite sizes.
- 1 red chili - chopped/sliced thinly
- 1 green chili - chopped/sliced thinly
- 4 shallots - chopped/sliced thinly
- 1/2 inch ginger - chopped/sliced thinly
- 1/2 tsp saffron strands/turmeric powder
- 3-4 sprigs curry leaves
- 1 tsp cumin seeds
- 2 tbsp oil
- Lime juice (optional)
- Salt for taste
Directions
- Heat oil and fry chilies, shallots, ginger and cumin seeds for 1-2 mins.
- Add eggplant and saffron/turmeric.
- Fry and sprinkle some water on top.
- Continue to cook to soften eggplant.
- Add curry leaves, lime juice; season with salt.
- Stir again and remove from heat.
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