Recipe

Masala Mushroom And Eggplant (aubergine) Recipe

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Ingredients

Directions

Step #1 Boil eggplant cubes & sliced garlic clove in water for 10-12 mins.
Step #2 Drain.
Step #3 While the eggplant is boiling, heat oil in skillet over med-high heat.
Step #4 Add onion, sauteing until clear/golden, about 5 mins Add crushed garlic cloves & saute for added 2 mins.
Step #5 Mix in tomatoes (don't drain them) & garam masala, red chili, turmeric.
Step #6 Mix this all well, & stir it every once in awhile.
Step #7 Cook it for about 8-10 mins.
Step #8 You really want to do this for the allotted time to get the spices melded with the tangy tomatoes.
Step #9 Otherwise, the tomatoes taste raw.
Step #10 Add eggplant, mushrooms & salt to taste.
Step #11 Cook, stirring every once in awhile, for 6 mins.
Step #12 Remove from heat.
Step #13 Stir yogurt in a bowl to remove lumps & add the creamy yogurt to skillet quickly so it doesn't get chunky.
Enjoy the Masala Mushroom & Eggplant (Aubergine) recipe

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