Quick Japanese Or Chinese Eggplant With Cilantro
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: < 30 minutes
Ingredients:
1 1/4 pound Japanese or Chinese eggplants, cut diagonally into 3/4-inch slices
2 tablespoons peanut oil
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/4 teaspoon coarsely ground fenugreek seeds
1 clove fresh garlic, minced
2 fresh green chili peppers, such as serrano, minced with seeds
1 tablespoon dried curry leaves
1 tablespoon ground coriander
1 teaspoon dried mint leaves
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon mango powder
Directions:
Place the eggplants in a microwave-safe dish. Cover and cook on high for about 4 minutes.
Heat the oil in a large nonstick skillet over medium-high heat and add the cumin, mustard seeds, fenugreek seeds, garlic, and green chili peppers. They should sizzle upon contact with the hot oil.
Quickly add the curry leaves, coriander, mint, and turmeric, stirring for about 30 seconds. Then add the eggplant and salt and cook about 2 minutes.
Add the cilantro, cover the skillet, reduce the heat to medium and cook, stirring as needed, until the eggplant is soft, 5 to 7 minutes.
Mix in the mango powder and serve.
Recipe Location: https://www.cdkitchen.com/recipes/recs/494/Quick-Japanese-Or-Chinese-Eggp102086.shtml
Recipe ID: 72959
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