Eggplant and Onion Fry

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Eggplant and Onion Fry

 

1 big eggplant, cut into 1inch 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* (any brand name is okay, it is a

powder made up of cumin, bay leaf, cloves, cardamom, red chili flakes, cinnamon

etc)

1 teaspoon cayenne pepper powder or red chili powder

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.