Easy yet delicious eggplant stir fry…
Only a few hours left for 2012 to come to a glorious end and for the beginning of 2013. I am safe, I am intact, I am alive, I am healthy, my family and friends are still with me, I am always surrounded by good hearted people; I have no complaints whatsoever and I feel blessed! Wishing all my readers and food loves out there a happy and blessed New year!
Let’s all resolve to be a much better human being by not hurting others feelings, helping the needy, by showing compassion and kindness and by making this world a better and safe place to live in!!!
Here is an easy and delicious eggplant stir fry, this can be served as a vegetarian side dish for lunch or dinner.
Eggplant Stir fry
Ingredients
For marination:
- Eggplant, small round ones- 10, halved
- Chili powder- 1 tsp
- Turmeric powder- 1/4 tsp
- Ground pepper- 1/2 tsp
- Salt- to taste
Other ingredients
- Oil- 3 tbsp for shallow frying eggplants
- Oil- 1 tbsp while cooking
- Onions, cut thin and long- 2, medium
- Curry leaves- 1 sprig
- Tomatoes, chopped- 2
- Cilantro, chopped- 2 handful
- Salt- to taste
- Chili powder- if needed add according to your spice level
Preparation
- Cut the eggplants into halves lengthwise and marinate with the above mentioned ingredients “for marination”, keep aside for 10 minutes.
- Place a large non-stick pan over medium heat, add 3 tbsp oil, place the marinated eggplants in oil and pan fry it till it turns golden brown in color. If you prefer you could deep fry the eggplants.
- Remove the pan fried eggplants and keep aside.
- Add 1 tbsp of oil to the pan, add the onions, little salt, curry leaves and stir fry till onions turn golden brown in color.
- Add tomatoes, cook till it’s mashed up.
- Add the pan fried eggplants, combine well and stir fry for a few minutes.
- Have a taste, add more salt or chili powder if needed.
- Garnish with chopped cilantro, cook for a few seconds.
- Dist it out and serve as a side dish.
- Eggplant, small round ones- 10, halved
- Chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Ground pepper- ½ tsp
- Salt- to taste
- Oil- 3 tbsp for shallow frying eggplants
- Oil- 1 tbsp while cooking
- Onions, cut thin and long- 2, medium
- Curry leaves- 1 sprig
- Tomatoes, chopped- 2
- Cilantro, chopped- 2 handful
- Salt- to taste
- Chili powder- if needed add according to your spice level
- Cut the eggplants into halves lengthwise and marinate with the above mentioned ingredients "for marination", keep aside for 10 minutes.
- Place a large non-stick pan over medium heat, add 3 tbsp oil, place the marinated eggplants in oil and pan fry it till it turns golden brown in color. If you prefer you could deep fry the eggplants.
- Remove the pan fried eggplants and keep aside.
- Add 1 tbsp of oil to the pan, add the onions, little salt, curry leaves and stir fry till onions turn golden brown in color.
- Add tomatoes, cook till it's mashed up.
- Add the pan fried eggplants, combine well and stir fry for a few minutes.
- Have a taste, add more salt or chili powder if needed.
- Garnish with chopped cilantro, cook for a few seconds.
- Dist it out and serve as a side dish.
