Saturday, March 10, 2012

Tel Baingan (Eggplant Masala)....Tasty and Healthy!

And we continue with Indian recipes. This is a dish that I really like, and it is from Sumana Ray Chef.

Tel Baingan (Eggplant Masala) adapted from Sumana Ray

1 big eggplant (in thick slices)
1/2 teaspoon of salt
For the curry:
8 tablespoons of mustard oil
1/2 teaspoon of onion seeds
3/4 teaspoon of turmeric
1/2 teaspoon of chili powder
1/2 teaspoon of salt
1/4 teaspoon of sugar
6 tablespoon of yogurt
60 ml of water
1 green chili (in slices). I did not use it. For me it was hot enough with the chili powder only, but it is included in the original recipe
1 teaspoon of toasted and grinded cumin seeds (jeera)

Rub the eggplant slices with salt and turmeric. Leave on it for 30 minutes. Wash it and dry the eggplants with paper towel.

In a big pan,  heat the oil and fry the eggplant. Place the eggplant in paper towel.

In the same oil, place the onion seeds until they "sing". Add the turmeric, chili powder, salt, sugar and yogurt. Leave it for 1 minute. Add the water, the eggplant, and the green chili (I did not add it). Sprinkle with the jeera. Serve it with basmati rice. ENJOY!!

1 comment:

  1. Qué rico, guapa!!!! Te dejaba el plato como el de la foto...Besos