Stir-fried eggplant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Mustard oil |
| 1 | teaspoon | Panchporan powder |
| ⅛ | teaspoon | Asafetida |
| 1 | medium | Eggplant, cubed |
| 2 | teaspoons | Coriander, ground |
| ¼ | teaspoon | Cayenne |
| ¼ | teaspoon | Turmeric |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Lemon juice |
Directions
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" Submitted By MARK SATTERLY On 03-09-95