Stir-fried Eggplant – Indian Style

Eggplant (called Baingan or Kathirikkai in India) is one of the more versatile vegetables. It can be dressed up or down, can be plain or spicy, oily, moist or dry. It can be stir-fried, roasted or baked. It can be used in combination with garlic, onions, cheese, plain youghurt, spices and almost all other vegetables. It is very tasty, has low calories and available almost everywhere.

Stir-fried Spiced Eggplant simple and easy Stir-fried Spiced Eggplant Healthy Stir-fried Spiced Eggplant Flavorful Stir-fried Spiced Eggplant Tasty

Stir-fried Eggplant – Indian Style

Serves 4
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Region Indian

Ingredients

  • 4 Large Japanese or Chinese Eggplant (Cut into 2 inch long, 1/2 inch wide pieces (see picture))
  • 1 teaspoon Turmeric
  • 1 teaspoon Salt
  • 4 tablespoons Olive Oil
  • 1/2 - 1 teaspoon Cayenne Pepper
  • 2 tablespoons Water

Optional

  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dahl
  • 1/8 cup Cilantro (finely chopped)

Directions

Step 1
Add oil to a non-stick frying pan on medium heat.
Step 2
When oil is hot, add urad dahl and mustard seeds. When mustard seeds crackle rapidly, add eggplant pieces.
Step 3
Add turmeric and salt. Sprinkle 2 tablespoons of water. Stir well with a flat spatula.
Step 4
Cover and cook for 5 minutes, stirring every minute or two.
Step 5
Add cayenne and cilantro. Mix well. Cook for another 5 minutes or until eggplant is cooked but firm.
Stir-fried Spiced Eggplant simple and easy
Step 6
Serve hot.
Easy and Simple Cabbage Curry
Eggplant Basmati Rice
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