Curried Cauliflower And Eggplant Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 1 cauliflower, separated into flowerets | ||
| 1 medium eggplant, cut in 1" cubes | ||
| 1/4 Coil | ||
| Black mustard seeds | 1 Tablespoon | |
| Turmeric | 1/2 Tablespoon | |
| 2 t mineral salt | ||
| Garlic | 2 Clove (5gm), pressed | |
| Cayenne | 1/4 Tablespoon | |
| Coriander | 1/4 Tablespoon | |
| Lemon juice | 1 | |
| 1 tomato, cut in wedges | ||
Directions
MAKING
1) In a skillet, add the mustard seeds in the heated oil and allow them to splatter.
2) Stir in the turmeric and cauliflower and saute for about 3 minutes.
3) Pour 1/2 C water and simmer covered on a low heat for 5 minutes.
4) Stir in the garlic, eggplant and spices and saute for 3 minutes.
5) Pour about 1 C water and simmer covered for 15 minutes over a medium heat until the vegetables are tender.
6) Stir in the tomato wedges and lemon juice, mix well.
SERVING
7) Serve immediately on a serving platter.
1) In a skillet, add the mustard seeds in the heated oil and allow them to splatter.
2) Stir in the turmeric and cauliflower and saute for about 3 minutes.
3) Pour 1/2 C water and simmer covered on a low heat for 5 minutes.
4) Stir in the garlic, eggplant and spices and saute for 3 minutes.
5) Pour about 1 C water and simmer covered for 15 minutes over a medium heat until the vegetables are tender.
6) Stir in the tomato wedges and lemon juice, mix well.
SERVING
7) Serve immediately on a serving platter.
Chef
