Rasedar Baigan
Equipment
- Bowl
- Heavy-based Pan
Ingredients
- 250 g Aubergine (Eggplant) (1 small), trimmed
- Asafoetida pinch of
- 4-5 teaspoons Vegetable oil
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Chilli powder
- 250 ml Coconut milk (1 cup), fresh or canned
- Salt
Instructions
- Cut the aubergine into slices.
- Put the asafoetida in a small bowl, add 1 tablespoon of water and stir until dissolved.
- Heat the oil in a heavy-based pan over medium heat, add the aubergine, season with salt, then add the turmeric, chilli powder and asafoetida mixture and stir-fry for about 2 minutes.
- Reduce the heat to low and simmer for about 10 minutes.
- Remove the pan from the heat, stir in the coconut milk, then return to low heat and simmer for about 3-4 minutes. Adjust the seasoning, if necessary.
Nutrition
Serving: 4gCalories: 141kcalCarbohydrates: 6gProtein: 2gFat: 14gSaturated Fat: 12gSodium: 18mgPotassium: 297mgFiber: 2gSugar: 2gVitamin A: 163IUVitamin C: 2mgCalcium: 19mgIron: 2mg
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