Guest guest Posted April 25, 2007 Report Share Posted April 25, 2007 Eggplant and Onion Fry 1 big eggplant, cut into 1 inch cubes 1 big onion chopped finely 1 big tomato chopped finely 2 to 3 teaspoons salt, adjust to taste Optional: 2 tablespoons garam masala powder 1 teaspoon cayenne pepper powder or red chili powder Optional: A pinch of turmeric powder 2 tablespoons vegetable oil Heat the oil in a stir fry pan. When hot add the onions and fry till it becomes transparent. Now add the eggplant and the tomatoes and fry half covered till the eggplant is soft. Add the salt, optional turmeric powder and the garam masala powder and fry further till the dish comes together and the turmeric color is taken in by the eggplant and the salt gets mixed in well. The eggplant will give out water due to the addition of salt and the tomatoes in which it cooks. Make sure all the water is evaporated before removing from heat. If really spicy is preferred add another tablespoon of garam masala powder and a tablespoon of red chili powder. The dish is ready to be eaten. Tips: As eggplant gives a blackish color when cooked adding turmeric powder gives it a nice color. Always put diced eggplant in a bowl of water so it does not turn black until ready to cook. Drain it just before adding. All new Mail - Get a sneak peak at messages with a handy reading pane. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.