Ingrédients
- Large eggplant1 piece
- Medium-sized tomato, diced1 piece
- Jalapeño, chopped1 piece
- Medium-sized onion, sliced thinly1 piece
Jus de citron1 teaspoon
Yaourt0.5 cup- Garlic and ginger paste1 tablespoon
- Masala mix or curry powder1 tablespoon
Huile Végétale2 tablespoon
Cumin1 teaspoon- Fresh chopped coriander1 cup
Mesures
- 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 minutesMatériel requis:
Four - 2
Peel the eggplant after cooking, remove the stem, and cut it into cubes.
5 minutesMatériel requis:
Couteau
Planche à découper - 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 minutesMatériel requis:
Marmite - 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 minutes - 5
Add the eggplant, jalapeño, and salt, and stir the mixture well.
2 minutes - 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 minutes - 7
Add the yogurt and lemon juice, stir, and then remove from heat.
2 minutes - 8
Garnish with chopped coriander and serve immediately.
1 minutes
Faits nutritionnels
Jus de citronpour 100gYaourtpour 100gHuile Végétalepour 100gCuminpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.