Eggplant masala
Yeung Man Cooking · ♥ 13.1K likes · 344.6K views · 13 min video
Read about eggplants in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 pieces garlic
- ginger
- 1 whole long green chili
- 1 whole onion
Finely chop the garlic, ginger, green chili and onion.
Eggplant masala intro
- 1 whole red onion
- ½ whole red bell pepper
- ½ whole green bell pepper
- 2 whole Roma tomatoes
Chop the red onion and the red and green bell peppers into bite-sized pieces. Quarter the tomatoes.
- 300 g baby Indian eggplant
- 1 tbsp avocado oil
Heat a sauté pan over medium high heat with one tablespoon of avocado oil and sauté the eggplant for four to five minutes.
Add the red onion and the bell peppers and sauté another four to five minutes to get colour on the veggies, then set the veggies aside.
- 3 tbsp chili oil
Add three tablespoons of chili oil to the pan.
Chili oil and whole spices in the pan
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 whole dried chili peppers
Add the finely chopped onion and sauté two to three minutes.
Add the garlic, ginger and green chili and sauté another two to three minutes.
- ¼ tsp turmeric
- 2 tsp chili powder
- ½ tsp cayenne pepper
- 2 tsp garam masala
- ½ tsp salt
Add the turmeric, chili powder, cayenne, garam masala and salt and sauté one to two minutes.
- water
- ½ cup tomato puree
Add the tomato puree, stir and cook another one to two minutes until it bubbles and the oil separates.
- ⅓ cup water
Add the quartered tomatoes and the sautéed vegetables, stir, then add a third cup of water and stir again.
Tomato puree until the oil separates
Cover and cook on low for 10 minutes, then stir.
Cooking down the vegetables and finishing with coconut cream