Wednesday, September 9, 2009

Indian-Style Eggplant Dish (Eggplant Sabzi)

Eggplant is prepared in many ways. It has many names, such as Brinjal, Baingan, Ringna and Waange. Eggplant comes in many varieties, shapes, sizes, and colors. Here I am going to describe how to prepare Japanese eggplant in an Indian style.

Ingredients (Serves 2):
  1. Dice eggplant into 1/2 inch thick discs.
  2. Dice tomato into medium size pieces (about 18).
  3. In a 2 quart pan, add oil. Heat on medium heat.
  4. Add mustard seeds. When they begin to make noise, turn off the heat.
  5. Add cumin followed by fenugreek, asafoetida, and subrus.
  6. Add eggplant and toss so as to cover all pieces with oil and spices. Add 2-3 tbsp water. Put on medium heat with cover for 10 minutes.
  7. Add tomato pieces and Rajah Garam Masala. Mix well. Cover and simmer for another 7 minutes.
  8. Add coriander just before serving.
It can be made as a mixed vegetable by adding complementary vegetables such as potato, carrot, peas, or spinach.