Eggplant Masala
A simple and flavorful eggplant dish that is great for a weekday dinner
Ingredients
- 2 Large eggplants
- 0.5 Large onion
- 0.75 tsp Chili powder
- 1.5 tsp Coriander powder
- 2 tsp Salt
- 0.25 tsp Turmeric powder
- 1.5 tbsp Olive oil
- Cilantro leaves (a few) optional
Instructions
- Dice the onion and set aside.
- Chop eggplant into 1-inch size pieces.
- Heat a large pan. Add oil and wait for a few minutes till the oil is hot.
- Add the chopped onion and sauté till translucent. This will take about seven
minutes. - Now add the chopped eggplant along with the chili powder, coriander powder,
turmeric powder and salt. - Sauté well till the eggplant pieces are covered in the spices.
- Close the pan with a lid and bring the pan to medium heat.
- Every few minutes, stir the pot to ensure the eggplant doesn’t stick to the bottom
and is cooked evenly. It is important to not add any additional water and to
keep the lid closed so that the moisture from the eggplant helps with the
cooking. - In about 12-15 minutes, the dish will be ready. The eggplant will be soft and
quite dark when it is ready. - Garnish with cilantro leaves and serve.