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Preparation time: 15 minutes
Moderately +Vata, moderately +Pitta, moderately + Kapha
- 1 medium eggplant, peeled
- 1 bell pepper, chopped (optional)
- 4 tablespoons sunflower oil
- ¾ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon turmeric
- 1/8 teaspoon hing
- 1 teaspoon sea salt
- ½ cup chickpea flour
- 1 tablespoon onion, chopped (optional)
- ½ tablespoon chili powder
- 2 teaspoon coriander powder
Wash and peel eggplant; cut into 1 inch cubes. In heavy skillet heat oil, add mustard and cumin seeds. When the mustard seeds pop, add turmeric, hing, onion, and pepper (if using). Then add eggplant and salt; mix well. Cover and cook 5 minutes over medium heat. Eggplant will get very soft. Remove lid and add chickpea flour and remaining ingredients. Mix well and cook uncovered 5 to 7 minutes over medium heat. Stir occasionally so flour will not stick or burn. |
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