| Ingredients |
| |
| 1½ |
Tbsp |
oil |
| 1 |
each |
small onion, chopped |
| 1½ |
tsp |
serrano chili, minced (with seeds) |
| 1-2 |
tsp |
ginger, minced |
| 1 |
tsp |
garlic clove, minced |
| ½ |
tsp |
whole coriander |
| |
| 2 |
Tbsp |
oil |
| 1 |
each |
large eggplant, peeled, cut into ¾ inch cubes |
| |
| 1 |
14½ oz |
tomato sauce can |
| 1 |
cup |
hot water |
| ½ |
tsp |
cumin powder |
| ½ |
tsp |
turmeric powder |
| ½ |
tsp |
coriander powder |
| ½ |
tsp |
salt |
| 1 |
Tbsp |
chicken soup powder |
| |
|
| Preparation steps: |
- Heat a heavy non-stick wok-like pan. Add 1 ½ Tbsp oil, onion, serrano chili, and ginger. Stir fry with a wooden spoon for 4 minutes.
- Add the garlic and the whole coriander. Stir additional 30 seconds. Remove from the pan and set aside.
- Add 2 Tbsp oil and the eggplant cubes to the pan. Stir fry for 5-10 minutes until the eggplant cubes soften (and reduce their volume by half).
- Add the tomato sauce, hot water, cumin powder, turmeric powder, coriander powder, salt, and chicken soup powder.
- Add the onion mix back to the pan and mix well.
- Cover and simmer for 18 minutes. Mix twice during the simmering.
Serving: With basmati rice.
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