Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 2 green chilies, sliced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- 1/4 cup chopped fresh cilantro leaves
Special Equipment Needed: None
Step-by-Step Instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add onions and garlic and sauté until onions turn translucent.
4. Add tomatoes and green chilies and cook until tomatoes are soft.
5. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
6. Add eggplant slices and mix well to coat them with the spice mixture.
7. Cover the pan and cook for 15-20 minutes, stirring occasionally, until eggplant is tender.
8. Garnish with chopped cilantro leaves.
30-40 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of eggplant for this recipe.
- If you don't have fresh tomatoes, you can use canned tomatoes.
- You can use any type of chili pepper for this recipe.
Variations:
- You can add potatoes or bell peppers to this recipe.
- You can add coconut milk for a creamier texture.
- You can add garam masala for a more complex flavor.
Tips and Tricks:
- Make sure to slice the eggplant evenly for even cooking.
- You can sprinkle some lemon juice on top for added flavor.
- You can serve this dish with rice or naan bread.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pan over medium heat until heated through.
Presentation Ideas:
- Serve in a large bowl with a sprinkle of cilantro leaves on top.
Garnishes:
- Chopped cilantro leaves
Pairings:
- Rice or naan bread
Suggested Side Dishes:
- Cucumber raita or a simple salad
Troubleshooting Advice:
- If the eggplant is not cooked through, cover the pan and cook for a few more minutes.
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before using.
Food History:
- Khamrashi is a popular dish in the Indian state of Maharashtra.
Flavor Profiles:
- Spicy, savory, and slightly sweet
Serving Suggestions:
- Serve as a main dish with rice or as a side dish with other Indian dishes.
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