My food story
Eggplants so versatile and delicious. They are really nutritious as well. You can fry them, grill them, coat them in batter, use them in lasagna or gratins. Often restaurants replace meat by eggplants in the vegetarian counterpart of any meat-based dish. I love eating vegetarian dishes and eat this dish on winter night. I cook them in batch and store it for a week. After a long and tiring day, just heat it up and eat them with some toasted, hot bread.
Prep time: 10 minutes
Cooking time: 40 minutes
- eggplants or aubergines 2-3 big
- yellow onion 2, medium (finely chopped)
- green peas 200gm
- coriender leaves 2 table-spoonful (finely chopped)
- garlic 6 cloves (finely chopped)
- roma tomato 3, medium (finely chopped)
- oil 2 table-spoonful
- salt according to test
- sugar 15ml or according to test
- cumin seeds 7.5ml
- red chili powder 4ml
- garam masala 2.5ml
- turmeric powder 5ml
- peanuts and cilantro for garnish
- Chop the yellow onions and tomatoes and keep it aside. Also chop some generous amount of garlic.
- Cut the eggplants in big chunks. Keep them dipped in water for around 10 minutes. The water will turn light brown. This process helps to get the bitterness out of the eggplants. Then drain the water and pat them dry in a cotton towel.
- Toss the eggplants in a tray and put them in an oven for around 35 minutes in 180 degree centigrade or 356 degree Fahrenheit.
- Put a pan on the stove. Add 2 table-spoonful of oil to the pan and let it heat up.
- Add the cumin seeds and fry them for 30 seconds.
- Add the chopped onion and garlic, fry for two minutes.
- Then add the tomatoes and sauté some more.
- After frying them till the tomatoes release the water.
- Then get the eggplants out of the oven and add them to your pan. Mash them well with the back of your ladle.
- Then add the chili powder, turmeric powder and salt. Mix everything well.
- Keep mixing everything for 15 more minutes as everything becomes gooey and there is no water left.
- Now add the green peas to the pan. If you use frozen peas like us then thaw them in hot water for 5 minutes and then use them. Cook for 5 more minutes.
- Now add sugar and mix everything well. It’ll be a mildly sweet dish, and can be omitted if you want. But sugar helps to balance the sourness in tomatoes and the very mild bitterness in eggplants.
- Add the chopped coriander and the garam masala. Mix everything one last time.
- Turn the heat off and let it rest for two minutes. It’s ready to eat.
- They go really well with breads, especially flat breads like chapati or naan. Serve it hot. You can easily store it in the refrigerator for a week. This dish is appropriate for vegetarians and vegans and does not disappoint the non-vegetarians as well.
- Often non-vegetarians add some scrambled eggs to the dish for extra protein and a non-vegetarian vibe.
Some moments during…
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