Eggplant Subji

1 eggplant
1 green pepper
3 to 4 tomatoes, exact amount not critical
olive oil
2 teaspoons black mustard seed, yellow if nothing else
1/2 teaspoon cumin (powder)
1/4  to 1/2 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon asafetida or 1 clove minced garlic
salt to taste

Wash and cube vegetables. Seed and core the green pepper and remove core from tomatoes.

Heat the oil (med-high) and add the mustard seeds. COVER the pot, heat till the seeds all pop. Don't use any more heat than you need to so you don't get sprayed with hot oil! Next stir in the cumin, turmeric and asafetida (or garlic). Sauté a minute or 2. Add the chopped green pepper, sauté another 2 minutes or so. Reduce heat to medium ; add the eggplant and stir often to prevent sticking. Lower heat if necessary, and cook until tender but not mushy. Add tomatoes, cayenne, and salt. Continue to cook till all the ingredients are well-mixed. You may cook this down to make it very thick, like a sauce. Shorter cooking time means more liquid.

Serve over rice; or dip chapati into the thick version.

A subji is vegetables cooked with spices.



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