Ingredients
- Large eggplant1 piece
- Medium-sized tomato, diced1 piece
- Jalapeño, chopped1 piece
- Medium-sized onion, sliced thinly1 piece
Lemon Juice1 teaspoon
Yogurt0.5 cup- Garlic and ginger paste1 tablespoon
- Masala mix or curry powder1 tablespoon
Vegetable Oil2 tablespoon
Cumin1 teaspoon- Fresh chopped coriander1 cup
Steps
- 1
Grill the eggplant over the fire until cooked, or you can place it in the oven at 230 degrees Celsius for 45 minutes.
45 minRequired Tools:
Oven - 2
Peel the eggplant after cooking, remove the stem, and cut it into cubes.
5 minRequired Tools:
Knife
Cutting Board - 3
In a pot over the heat, heat the oil, then add the cumin and onion, and stir the mixture over medium heat until the onion is softened.
5 minRequired Tools:
Pot - 4
Add the garlic and ginger paste and the tomatoes to the mixture and stir, then season the mixture with spices and stir over the heat for one minute.
1 min - 5
Add the eggplant, jalapeño, and salt, and stir the mixture well.
2 min - 6
Cover the pot and let the mixture cook for 10 minutes, then remove the lid and let it cook for another five minutes.
15 min - 7
Add the yogurt and lemon juice, stir, and then remove from heat.
2 min - 8
Garnish with chopped coriander and serve immediately.
1 min
Nutrition Facts
Lemon Juiceper 100gYogurtper 100gVegetable Oilper 100gCuminper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.