Japanese Eggplant from Sheba's Kitchen Recipe Video
Eggplant cooked in pressure cooker - A quick and easy way.
Summary
Preparation Time1 MinCooking Time10 Min
Ready In11 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings3
Ingredients
1 Japanese Eggplant ( thin long)
5 Cherry Tomatoes
4 Small Green Chillies
2 Small slices of Onions
4 Dried Whole Red Chillies
1/4 Tea Spoon of Cumin Seeds
1/4 Tea Spoon of Turmeric Powder
1 Tea Spoon of Salt
1/4 Tea Spoon of Tamarind Paste
1/2 Tea Spoon of Ginger Garlic Paste
1/2 Cup of Water
3 Table Spoon of Oil
Cilantro for Garnishing
Directions
1 - Wash eggplant and cut into eight small pieces
2 - Mix all ingredients (except cilantro) in pressure cooker
3 - Add 1/2 cup water
4 - Close the pressure cooker
5 - Cook on high heat till pressure builds ( will take two to three minutes)
6 - As soon as pressure builds turn heat to medium
7 - Cook for another 4 to 5 minutes
8 - Turn the heat off and release the pressure
9 - Open when safe turn the heat on and mesh while cooking
10 - Keep on stirring till all ingredients mesh well and you can see the oil
11 - Turn the heat off wait for a minute and serve
12 - Chop cilantro and garnish before serving
2 - Mix all ingredients (except cilantro) in pressure cooker
3 - Add 1/2 cup water
4 - Close the pressure cooker
5 - Cook on high heat till pressure builds ( will take two to three minutes)
6 - As soon as pressure builds turn heat to medium
7 - Cook for another 4 to 5 minutes
8 - Turn the heat off and release the pressure
9 - Open when safe turn the heat on and mesh while cooking
10 - Keep on stirring till all ingredients mesh well and you can see the oil
11 - Turn the heat off wait for a minute and serve
12 - Chop cilantro and garnish before serving
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