Description Edit

Eggplant in corinader sauce

Ingredients Edit

Directions Edit

  1. Put coriander leaves and green chilies with a little bit of water into a mixer and grind to a paste.
  2. Fry eggplant cubes in a little oil till brown on all sides and set aside.
  3. Heat oil in a pan and add cumin and fennel seeds. Add onions and fry till soft and slightly brown.
  4. Add coriander-chile paste, ginger-garlic paste and tomatoes, and cook for 5 – 6 minutes till tomatoes start to pulp.
  5. Add eggplant and cook for another 5–6 minutes.
  6. Stir in lemon juice and remove from heat.

Recipe by Hooked on Heat Edit

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