Eggplant in corinader sauce
- 2 cups eggplants diced into cubes
- 2 cups chopped coriander leaves
- 1 cup chopped onion
- 1 cup chopped tomato
- salt, to taste
- 1 tsp ginger-garlic paste
- 2 – 3 green chillies
- 1 tbsp lemon juice
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- Put coriander leaves and green chilies with a little bit of water into a mixer and grind to a paste.
- Fry eggplant cubes in a little oil till brown on all sides and set aside.
- Heat oil in a pan and add cumin and fennel seeds. Add onions and fry till soft and slightly brown.
- Add coriander-chile paste, ginger-garlic paste and tomatoes, and cook for 5 – 6 minutes till tomatoes start to pulp.
- Add eggplant and cook for another 5–6 minutes.
- Stir in lemon juice and remove from heat.
Recipe by Hooked on Heat Edit
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