Ingredients

How to make it

  • Put the eggplant in a bowl of cold water,wash them and drain the water.Then pat dry them with a towel.
  • Heat oil in a pan and deep fry them in medium heat until they turn reddish brown. Drain them in a tissue paper.
  • Heat another pan and add little oil into it. When hot,add cumin seeds and allow it to splutter.
  • Now add nigella seeds and fennel seeds and fry for a while.
  • Then add chopped tomato and ginger-garlic paste and saute for a minute.
  • Add coriander powder,turmeric powder,chilly powder and salt and stir well.Cook it until gravy thickens.
  • Add the fried eggplant into the gravy and mix gently.
  • Simmer for 1 more minute, garnish with coriander leaves and serve hot with rotis.

Reviews & Comments 2

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  • ttaaccoo 5 years ago
    Hi Aravi ! Thank you for the paneer info. same for the asijomoto (sp?). I googled, and found msg as the comparable.

    This eggplant sounds fab!! I too love eggplant!! thank you!
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    " It was excellent "
    misslizzi ate it and said...
    Just so happens that in my fridge sits an eggplant, wondering what to do. This is it!
    Was this review helpful? Yes Flag

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