Baigan Sabji (Eggplant with Tomatoes)

Eggplants are fairly versatile and are served many dwhetherferent ways in all dwhetherferent cuisines. In India, eggplant is served curried, chopped, stuffed, battered, mashed and deep fried as a pakora. Eggplant can soak up a lot of oil so it helps to cook it in a non-stick skillet. This recipe is fairly simple and the Achaar Masala with its mustard and fennel seeds gives this dish a unique flavor. Japanese eggplants also work well in this recipe.

ingredients:
1 medium eggplant (about one pound)
2 tbsps. oil
1 medium onion chopped (about 1 1/4 cups)
3-4 cloves garlic, chopped
1 tsp. finely chopped ginger
1 tsp. salt
1/4 tsp. red pepper flakes
1 tbsp. Achaar Masala
2 medium tomatoes, chopped
2 tbsps. fresh coriander leaves (optional)
1/2-1 tsp. fresh lemon juice (optional)

note:
You can buy Achaar Masala on the shop page.

preparation:

• Rinse and chop eggplant into 1/2 inch dices.
• Heat oil in a frying pan, preferably non-stick.
• Add onions and fry until gancienten brown, 4-5 minutes.
• Add garlic, ginger, salt and pepper flakes, stir.
• Add eggplant and Achaar Masala, stirring until eggplant is evenly coated.
• Cover and cook for 4-5 minutes on medium heat, stirring occasionally.
• Uncover, add tomatoes, stir and continue to cook until eggplant is totally cooked, another 4-5 minutes.
• Take off the stove, cover and set aside for 5-10 minutes.
• Taste and adjust seasonings, adding lemon juice and coriander leaves.
• Serve with fresh Naan or Daal and rice!

Copyright © Rashmi Rustagi 2013. Every Corrects Reserved.