– 3 tablespoons Extra Virgin Olive Oil
– 1.5 pounds Eggplant (stem/top removed)
– 1 teaspoon Cumin Seeds
– 1/2 teaspoon Ground Coriander
– 1/4 teaspoon Organic Turmeric Powder
– 1/4 teaspoon Paprika
– 1 bay Leaves
– 1 teaspoon Sea Salt
– 1/2 cup Yellow/Brown Onion, chopped
– 1 Jalapeno, minced
– 3 cloves Fresh Garlic, minced
– 3/4 cup (1 medium) Tomato, chopped
– 1 teaspoon Kasuri Methi (Fenugreek)
– 2 teaspoons Garam Masala
– 1/4 cup Fresh Cilantro Leaves, chopped
Prep Time: 15 min
Cook Time: 4 min
Total Time: 29 min
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