Ingredients with Measurements:
- 1 large eggplant, diced
- 1 cup frozen peas
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 8-10 small tortillas or chapatis
- 1/2 cup plain yogurt
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another 2 minutes.
4. Add the diced eggplant and cook for 10-15 minutes, stirring occasionally, until the eggplant is tender and slightly browned.
5. Add the frozen peas and all the spices (cumin, coriander, turmeric, paprika, cayenne pepper, and salt) and stir well.
6. Cook for another 5-7 minutes, until the peas are heated through and the spices are fragrant.
7. Warm the tortillas or chapatis in a separate skillet or in the oven.
8. To assemble the tacos, spoon the eggplant and pea mixture onto each tortilla or chapati.
9. Top with a dollop of plain yogurt and a sprinkle of fresh cilantro.
10. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 8-10 small tacos
Nutritional information:
- Calories per serving: 180
- Total fat: 10g
- Total carbohydrates: 20g
- Dietary fiber: 4g
- Protein: 4g
Substitutions for ingredients:
- You can use fresh peas instead of frozen peas.
- You can use any type of tortilla or flatbread instead of chapatis.
- You can use sour cream instead of yogurt.
- You can use parsley instead of cilantro.
Variations:
- You can add diced potatoes or carrots to the eggplant and pea mixture for extra texture and flavor.
- You can add a can of chickpeas or lentils for extra protein.
- You can add a teaspoon of garam masala for a more complex spice blend.
Tips and tricks:
- Make sure to dice the eggplant into small, bite-sized pieces for even cooking.
- You can add a splash of water or vegetable broth if the eggplant and pea mixture is too dry.
- You can make the eggplant and pea mixture ahead of time and reheat it when ready to assemble the tacos.
Storage instructions:
- Store the leftover eggplant and pea mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the eggplant and pea mixture in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and fresh cilantro on top.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve with a side of basmati rice or quinoa for a complete meal.
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Naan bread
Troubleshooting advice:
- If the eggplant is too mushy, you may have overcooked it. Try cooking it for a shorter amount of time next time.
Food safety advice:
- Make sure to wash the eggplant and peas thoroughly before cooking.
Food history:
- Tacos are a traditional Mexican dish, but this recipe puts an Indian twist on them with the addition of eggplant and peas.
Flavor profiles:
- This dish is spicy, savory, and slightly sweet.
Serving suggestions:
- Serve these tacos as a main dish for a vegetarian dinner or as an appetizer for a party.
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