Aubergine With Garlic And Plum Chutney (India) Recipe

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   1.

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   Saute/fry minced onion in oil till brown.

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   Meanwhile puree peeled garlic cloves with a few grains of salt and sufficient fresh lime juice to create a paste.

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   Add in garlic and tomato to onions; stir to combine; saute/fry till it forms a sauce.

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   Add in red chilli pwdr (or possibly flakes), garam masala, and salt.

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   Cook it for a couple of min to temper.

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   2.

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   Add in aubergine and potato cubes; stir to coat.

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   Add in 1/2 c. water; reduce heat.

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    Let it cook, stirring occasionally, till done (about 15 min).

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    Serve garnished with cilantro leaves.

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    Offer plum chutney or possibly other sweet-sour relish.

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    EACH: 161 cals, 6g fat (28% cff).

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    TIP: The smaller the cubes, the faster they cook.

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    Cut potatoes into 3/4-inch bites and aubergine into 1-inch bites so which they cook proportionately.

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    An alternative to garam masala: season to taste with a mix of pumpkin pie spice and curry pwdr.

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    Serve as entree with basmati rice and a cucumber raita; or possibly as a side dish

* Per serving · 4 servings · Values may vary.

No additional tips available.