Who says supper has to be a four-course meal each time, there are days when I just whip up a quick sabji and some parathas/rotis, and dinner is served! Save this recipe for such busy nights then!
Spring Onion-Eggplant Curry:
2-3 bunches of Spring Onions- washed, and chopped
2-3 Japanese Eggplants or 1 large regular eggplant- Chopped
1-2 tomatoes- chopped
1-2 garlic cloves- grated
1 inch piece ginger-grated
1 tbsp-Oil
1 tsp- Cumin Seeds
Salt, a pinch of sugar, turmeric, chili powder, dhani-jeera powder to taste
Garam masala, Cilantro (optional)
In a pan, heat the oil and add the cumin seeds. When they sizzle, add the tomatoes and ginger. Stir well and after a few minutes, add the Spring Onions along with the eggplants. Cover and let it cook without adding any seasonings at this points. After 5 minutes, open the lid and add the turmeric, chili powder, salt, sugar, dhania-jeera powder and the grated garlic. Stir and cook until really done well. Sprinkle garam masala on top along with the Cilantro. Serve hot!
Serving Suggestions: Phulkas/Parathas, Yogurt/Lassi, Cut Onions and pickles.
Headache Update: I am happy, 2 days with NO headaches! Lets hope it stays that way. Thanks for all those who emailed me some wonderful suggestions.
Comments OFF. Please email me for any queries/suggestions. Thanks.
