Persian Eggplant Stew Recipe - Persian Eggplant Stew Recipe
A vegetarian Parsi Recipes recipe with eggplant, onions - finely chopped, tomatoes - chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To make the persian eggplant stew recipe, first peel and chop the eggplant
eggplant(1) - 2
Now add 1/2 tablespoon salt to it, mix and keep it aside for 30 minutes
salt - as per taste - 3
After 30 minutes, poach with a kitchen towel and dry it
- 4
Now heat oil in a pan
- 5
After heating the oil, add onions and cook till they become soft
onions - finely chopped(2) - 6
After the onion becomes soft, add garlic and cook it for 1 minute
cloves garlic - grated(6) - 7
Now add the brinjals and cook till the brinjals become soft
- 8
After the eggplant becomes soft, add tomatoes and mix it
eggplant(1)tomatoes - chopped(2) - 9
Cover the pan and cook for 10 minutes
- 10
After 10 minutes, add turmeric powder, cumin powder, red chilli powder, cinnamon powder, black pepper powder and mix well
turmeric powder(1/2 teaspoon)red chili powder(1 teaspoon)cumin powder(1/2 teaspoon)small cinnamon powder(1/2 tablespoon)black pepper powder(1/2 teaspoon) - 11
After 1 minute add 1/2 cup water and mix again
water(1/2 cup) - 12
Cover the pan and cook for 20 minutes
- 13
Serve hot
- 14
Serve Persian eggplant stew with rice and satvic carrot sprout salad for the day
eggplant(1)
Rate this recipe
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Persian Eggplant Stew Recipe - Persian Eggplant Stew Recipe
A vegetarian Parsi Recipes recipe with eggplant, onions - finely chopped, tomatoes - chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
14 steps- 1
To make the persian eggplant stew recipe, first peel and chop the eggplant
eggplant(1) - 2
Now add 1/2 tablespoon salt to it, mix and keep it aside for 30 minutes
salt - as per taste - 3
After 30 minutes, poach with a kitchen towel and dry it
- 4
Now heat oil in a pan
- 5
After heating the oil, add onions and cook till they become soft
onions - finely chopped(2) - 6
After the onion becomes soft, add garlic and cook it for 1 minute
cloves garlic - grated(6) - 7
Now add the brinjals and cook till the brinjals become soft
- 8
After the eggplant becomes soft, add tomatoes and mix it
eggplant(1)tomatoes - chopped(2) - 9
Cover the pan and cook for 10 minutes
- 10
After 10 minutes, add turmeric powder, cumin powder, red chilli powder, cinnamon powder, black pepper powder and mix well
turmeric powder(1/2 teaspoon)red chili powder(1 teaspoon)cumin powder(1/2 teaspoon)small cinnamon powder(1/2 tablespoon)black pepper powder(1/2 teaspoon) - 11
After 1 minute add 1/2 cup water and mix again
water(1/2 cup) - 12
Cover the pan and cook for 20 minutes
- 13
Serve hot
- 14
Serve Persian eggplant stew with rice and satvic carrot sprout salad for the day
eggplant(1)
Rate this recipe
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