3 to 4 Large Onions
3 Medium Sized Tomatoes
4 to 5 Eggplants A Bunch of Coriander Leaves
1 Red Chili 1 Red Onion
2 Tablespoon of Ginger Paste
Salt to taste
2 Teaspoons of Turmeric Powder
2 Teaspoons of Cumin Powder
2 Teaspoons of Cumin Seeds
1/2 Teaspoons of Paprika
2 Teaspoon of Garam Masala
2 to 3 tablespoons of sunflower oil
Cooking Level : Medium Preparation Time : 10 Minute(s) Cooking Time : 25 Minute(s) Total Time : 35 Minute(s)
Heat 2 to 3 teaspoon of sunflower oil on medium heat Add the cumin seed and wait till it starts crackling, then add the chopped onion and mix it well Add a bit of salt to fasten the cooking process Mix the onion well until the it turns golden brown Then add the crushed ginger and fry it separately on medium heat until it gets a nice brown coating on it Then add Turmeric Powder, Cumin Powder, Paprika and mix it well with the onion base Now add the tomatoes and mix it well with the base Give it a good stir fry until oil separated from the masala Lay the eggplants on top of the base Cover and let the eggplant cook with the masala for 5 to 10 minutes After 10 minutes holding the eggplant with a fork add the onion base to the slits in the eggplant Cover and let it cook for another 5 to 10 minutes Once the eggplant is almost cooked add the red chilies and the red onions. Mix it well.
Garnish it with coriander leaves Enjoy them with roti, paratha, luchi, naan bread or rice.
Total Preparation Cost
$12 - serves 4 Full procedure is in the video. Please leave me a comment/suggestion.