Search for anything:

Stir-Fried Eggplant

ethnic, side dishes, vegetables

6 tablespoon mustard oil
1 teaspoon panchporan powder
1/8 teaspoon asafetida
1 medium eggplant, cubed
2 teaspoon coriander, ground
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon lemon juice

Heat oil in a wok until it is very hot & smoking. Put in panchphoran & asafetida. A second or two later, put in the eggplant, stir for 1 minute & reduce heat to medium. Add corinader, cayenne, turmeric & salt. Kep stirring & frying for 15 minutes, adding 1 tb water every minute or so, until the eggplant is cooked. Sprinkle with lemon juice & stir again. Madhur Jaffrey, "A Taste of India"

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU