Eggplant with Indian

How can I do?

Brush the eggplant with a little oil. Cook the eggplant directly on the gas flame. Turn to cook on all sides. Remove the skin and mash the eggplant.

Heat a little oil in a pan. When the oil is hot, add cumin seeds, allow to cook them. 2 Shot assafoefida and onions and mix.

When the onions are browned, add all the spices: pepper, curry, turmeric, coriander and garlic paste and ginger and mix. Add tomatoes and mix. Put a little water and cook for 2 or 3 minutes. Add eggplant, salt and mix. Let simmer for a few minutes.
Chopping fresh cilantro garnish and the court.

  • a very large and ripe eggplants
  • cut an onion into small pieces
  • 3 peeled tomatoes or fresh tomatoes
  • a tablespoon of coriander powder
  • a teaspoon of pepper or paprika
  • 1 c
  • to
  • c cumin
  • 1 c
  • to
  • c Turmeric
  • 1 c
  • to
  • s Curry
  • some asafoetida
  • some oil
  • a paste with 2 cloves of garlic, a little ginger and water
  • some fresh coriander leaves
  • Salt

Total time: Preparation + cooking time: 35 minutes
Yield: 4 people