Eggplant with Cumin and Nigella seeds Indian Recipe

Eggplant With Cumin And Nigella Seeds Indian Recipe

Ingredients

• recipe for : Baigan Patiala
• 1 teaspoon safflower or other neutral oil
• 1 cup sliced red onion
• 1/2 teaspoon nigella seeds
• 1/2 teaspoon cumin seeds
• 1 (1-inch) knob of ginger, chopped, or
• 2 teaspoons ginger paste
• 3 cloves garlic, chopped, or
• 2 teaspoons garlic paste
• 1 hot green chile (remove seeds to reduce heat)
• 2 medium tomatoes, chopped (1 1/2 cups)
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne (optional)
• 1/4 teaspoon dry mango powder or 1/8 teaspoon Indian black salt 3/4 teaspoon salt, or to taste
• 3 long Japanese eggplants, or 10 small Indian eggplants, chopped or sliced (4 cups) 1/4 cup water
• 2 tablespoons cilantro, for garnish

Method

1. Heat the oil in a large skillet over medium heat
2. Add the onion, nigella, and cumin seeds
3. Mix well, and cook until the onion is translucent, about 6 minutes
4. Crush the ginger, garlic, and chile in a mortar pestle, or blend in a blender with 1 tablespoon of water into a coarse paste
5. Add the mixture to the onions, mix and cook for a minute
6. Stir once halfway through
7. Add the tomatoes, turmeric, cayenne, dry mango powder, and salt
8. Mix well and cook for 1 minute
9. Add the eggplant and water
10. Mix well, cover and cook for 15 minutes
11. Stir, reduce heat to low, and continue to cook until the eggplant is cooked to your preference, about 10 minutes
12. Garnish with cilantro and additional cayenne, if needed, and serve

Full List of Side-Dish Recipes
Full List of Eggplant Recipes