Ingredients
- 2 medium eggplants
- 1 cup fresh coriander leaves, chopped
- 1 medium onion, chopped
- 1-2 green chilies, sliced
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 2 tablespoons cooking oil
- Salt to taste
- 1 tablespoon lemon juice
Method
- Start by washing the eggplants. Cut them into small cubes and set aside.
- Heat oil in a pan. Add mustard seeds and let them crackle. Then add cumin seeds.
- Add chopped onions and green chilies to the pan. Sauté until the onions become soft.
- Mix in the cubed eggplants, turmeric powder, and salt. Cook, stirring occasionally, until the eggplants are tender.
- Stir in the chopped coriander and lemon juice. Cook for a few more minutes to let the flavors blend.
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