Spicy Eggplant Slices With Variation Indian Recipes

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SPICY EGGPLANT SLICES WITH VARIATION (INDIAN)



Spicy Eggplant Slices With Variation (Indian) image

I based this on how my mother makes it. She got it from our neighbors in the western part of India. Spice mix are guesstimates. Adjust to your taste

Provided by Sana7149

Categories     Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 eggplant, thinly sliced
4 tablespoons coriander powder
1/2 tablespoon cumin powder
1 tablespoon chili powder
1/2 tablespoon turmeric powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1/4 teaspoon sugar
1/2 teaspoon lemon juice
1/2 tablespoon garam masala
salt
1/2 cup oil
1 tablespoon oil

Steps:

  • Make slits on the eggplant slices.
  • Mix all the other ingredients ( spices) except the oil.
  • Add about a tablespoon of water to wet the mix.
  • Apply the spice mix on the eggplant slices.
  • Add about a tablespoon of oil to the frying pan and fry a batch of the eggplant slices on one side.
  • Turn over the eggplant slices and pour some more oil and fry.
  • Complete with the remaining slices.
  • Serve with Indian bread.
  • Note: I try to use as much less oil as possible.
  • Variation:.
  • Cut up the eggplant into thin strips.
  • Heat the oil.
  • Put all the ingredients (except eggplant) and saute for 2-3 minutes.
  • Add eggplant strips.
  • Cook for about 15-20 minutes on fairly high heat. Stir in between so that nothing sticks to the bottom of the pan.
  • Enjoy this easier version :).

Nutrition Facts : Calories 317.8, Fat 31.5, SaturatedFat 4.7, Sodium 26.8, Carbohydrate 10, Fiber 5, Sugar 3.3, Protein 2

PANCH PHORON (INDIAN SPICE/SEED MIXTURE)



Panch Phoron (Indian Spice/Seed Mixture) image

Panch phoron is a five-seed mixture from Bengal, India, a region famous for its distinctive cuisine. Panch phoron is most common in northern India, where the majority of seed spices are grown. Grind coarsely and use as a coating on roasted meat, or sprinkle on Indian breads, potato dishes, and vegetables, especially eggplant and cauliflower.

Provided by Sandi From CA

Categories     Grains

Time 1m

Yield 3/4 cup

Number Of Ingredients 5

2 tablespoons black mustard seeds
2 tablespoons whole nigella seeds
2 tablespoons cumin seeds
2 tablespoons fenugreek seeds
2 tablespoons fennel seeds

Steps:

  • Combine. Yer done. Just don't forget to grind coarsely before use!

Nutrition Facts : Calories 349, Fat 16.4, SaturatedFat 1.2, Sodium 61.8, Carbohydrate 42.9, Fiber 19.5, Sugar 2.4, Protein 19.6

INDIAN EGGPLANT IN SPICY SAUCE



Indian Eggplant in Spicy Sauce image

This is actually a South Indian dish. I did this for the first time, my hubby and I loved it. Warning: The recipe is very spicy. Tastes great with plain, white rice.

Provided by Bhagya

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 4

Number Of Ingredients 10

1 large eggplant
2 tablespoons olive oil, divided
5 dried red chile peppers, or to taste
1 tablespoon dry garbanzo beans (Bengal gram)
1 tablespoon ground coriander
1 teaspoon mustard seeds
1 red onion, chopped, or more to taste
½ cup tamarind paste
1 teaspoon ground turmeric
salt to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
  • Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
  • Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 15.2 g, Fat 7.8 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 55.9 mg, Sugar 5.2 g

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