Spicy Eggplant

By khatoon January 23, 2015

Yield : Serves 6

Ingredients

plants, washed and cut into slices or slit and kept whole - 4 long egg
oil - ¼ cup
onion, chopped - 1 medium size
chopped bell pepper, any color - 1 tbs
crushed cilantro - 1 tbs fresh
salt - 1 level tsp
turmeric powder - ½ tsp
coriander powder - ½ tsp
cumin powder - ½ tsp
red or green chili paste - ½ tsp
garlic paste - 1 tsp
ginger paste - 1 tsp
tomato, liquefied with one cup of water - 1 medium size
canned tomato sauce - 4 ozs.
tomato ketchup - 4 tbs
brown sugar (optional) - ½ tsp
fenugreek dried leaves - 1 tbs
lemon juice - 1 tbs
potatoes, sliced and fried separately (optional) - 2 large

Instructions

In a deep wok, heat oil on medium and saute the
onions until golden.
Add the bell pepper, cilantro, salt, turmeric powder,
coriander seeds, cumin seeds, chili, garlic and
ginger paste.
Add the eggplants and stir to coat them with the
spicy mixture. Pour the liquefi ed tomato, stir and
cover to cook on low heat until the eggplants are
tender. You may add more water if the eggplants
are not yet cooked.
Add the tomato sauce, ketchup, brown sugar,
fenugreek leaves and lemon juice. Stir until the
mixture is thick.
Add the fried potatoes and mix with the eggplants.
Serve hot with roti, paratha, khichri and bread.
Bajri Roti is also good with this dish.