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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • ttaaccoo 9 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!
    Was this review helpful? Yes Flag
    " 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

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes