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Monday, 29 September 2014

Eggplant - Rosemary Stir Fry

          This is a perfect side dish with any Indian bread. Rosemary gives a very different flavour, fragrance and taste to this everday veggie. It is a very quick and easy dish and takes very less time to prepare. It is widely used as a marinade to meat in many mediterranean cuisine.

  • 4-5 long eggplants, chopped
  • 2 onions. chopped
  • 3-4 garlic, chopped
  • 2-3 tbsp. oil
  • 1/2 tsp. cumin seeds
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 2-3 sprigs rosemary, finely chopped

          Heat oil in a pan and temper with the cumin seeds. Saute for a few seconds. Add the garlic and fry till it changes colour.

          Now add the eggplants and the onion and saute, covered on low flame for 2-3 minutes. Add salt, turmeric powder and chili powder and continue to saute till the eggplants are soft.

          Sprinkle water at intervals if required. Add the rosemary and mix well. Fry for a minute or two and serve hot as a side dish.

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