Esta es una exhibición prevé de cómo se va ver la receta de 'Eggplant Stir Fried With Curry Leaves & Saffron' imprimido.

Receta Eggplant Stir Fried With Curry Leaves & Saffron
by Navaneetham Krishnan

Eggplant Stir Fried With Curry Leaves & Saffron

tender eggplant pieces enhanced with saffron, chilies and ginger, also scented with curry leaves and cumin seeds.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4 person

Va Bien Con: its a side dish for rice

Ingredientes

  • 2 eggplants (about 400g) - cut into bite sizes.
  • 1 red chili - chopped/sliced thinly
  • 1 green chili - chopped/sliced thinly
  • 4 shallots - chopped/sliced thinly
  • 1/2 inch ginger - chopped/sliced thinly
  • 1/2 tsp saffron strands/turmeric powder
  • 3-4 sprigs curry leaves
  • 1 tsp cumin seeds
  • 2 tbsp oil
  • Lime juice (optional)
  • Salt for taste

Direcciones

  1. Heat oil and fry chilies, shallots, ginger and cumin seeds for 1-2 mins.
  2. Add eggplant and saffron/turmeric.
  3. Fry and sprinkle some water on top.
  4. Continue to cook to soften eggplant.
  5. Add curry leaves, lime juice; season with salt.
  6. Stir again and remove from heat.