Introduction: Spicy Eggplants - Indian Food From the Gujarat
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About: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. Food Blogger, recipe inventor, developer. I am not perfect but perfectly happy!
Thali...
means a plate full of different dishes, a meal, usually served in small bowls on a round tray. The round tray is generally made with steel with multiple compartments. Typical dishes include roti, curries, pickles, daal and many more. Especially in the region of Gujarat those meals are very famous!
This eggplant dish is from the Gujarat and would be served on this thali....
means a plate full of different dishes, a meal, usually served in small bowls on a round tray. The round tray is generally made with steel with multiple compartments. Typical dishes include roti, curries, pickles, daal and many more. Especially in the region of Gujarat those meals are very famous!
This eggplant dish is from the Gujarat and would be served on this thali....
Step 1:
For 4 persons:
500 g Eggplants, cut into 5 cm pieces and than cut lengthwise into quarters
2 big Tomatoes
2,5 cm Ginger
6 Garlic cloves
1 big Onion
Oil
Curry mixture:
1 Tsp Fennel seeds
1 Tbsp Coriander powder
1/2 Tsp Turmeric powder
1/2 Tsp Chili-powder
1 Tsp Salt
some chopped fresh Coriander leaves
500 g Eggplants, cut into 5 cm pieces and than cut lengthwise into quarters
2 big Tomatoes
2,5 cm Ginger
6 Garlic cloves
1 big Onion
Oil
Curry mixture:
1 Tsp Fennel seeds
1 Tbsp Coriander powder
1/2 Tsp Turmeric powder
1/2 Tsp Chili-powder
1 Tsp Salt
some chopped fresh Coriander leaves
Step 2:
Put the eggplants in a colander and sprinkle with some salt. Leave for 30 minutes than rinse and dry.
Cut a cross into the bottom of the tomatoes and leave for 30 seconds in a bowl with boiling water. Than peel and chop.
Blend the onion, garlic, ginger and 1/3 of the tomatoes and set aside.
Cut a cross into the bottom of the tomatoes and leave for 30 seconds in a bowl with boiling water. Than peel and chop.
Blend the onion, garlic, ginger and 1/3 of the tomatoes and set aside.
Step 3:
Add oil to a deep pan and fry the eggplants in small batches. Leave in a colander with kitchen towel to remove excess oil.
In the same oil fry the paste. Careful: it will spit!
Add the rest of the tomatoes and cook for 6 minutes.
Add the eggplants and cover the pan, let cook for 10 minutes.
Decorate with chopped coriander (or parsley) and serve hot or cold.
In the same oil fry the paste. Careful: it will spit!
Add the rest of the tomatoes and cook for 6 minutes.
Add the eggplants and cover the pan, let cook for 10 minutes.
Decorate with chopped coriander (or parsley) and serve hot or cold.