Fragrant Indian Vegetables Recipe

Name: Fragrant Indian Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds of eggplant, sliced about 1/4 inch thick; 4 tablespoons corn, canola or safflower oil plus a little for brushing; 3/4 pound large new potatoes, scrubbed and unpeeled; 1 pound onion, coarsely chopped; 2 large cloves garlic, minced; 1 1/2 teaspoons ground cumin; 1 bay leaf; 1 head cauliflower, flowerettes cut into bite-size pieces; 1 1/2 tablespoons coarsely grated fresh ginger; 6 canned Italian plum tomatoes, well drained; 1/2 cup chopped cilantro; 1 cup or more nonfat plain yogurt

Servings: persons

1 1/2 pounds of eggplant, sliced about 1/4 inch thick
4 tablespoons corn, canola or safflower oil plus a little for brushing
3/4 pound large new potatoes, scrubbed and unpeeled
1 pound onion, coarsely chopped
2 large cloves garlic, minced
1 1/2 teaspoons ground cumin
1 bay leaf
1 head cauliflower, flowerettes cut into bite-size pieces
1 1/2 tablespoons coarsely grated fresh ginger
6 canned Italian plum tomatoes, well drained
1/2 cup chopped cilantro
1 cup or more nonfat plain yogurt

1
Heat oven broiler and cover broiler pan with aluminum foil.
2
Arrange eggplant slices on broiler pan and brush lightly on both sides with oil.
3
Broil eggplant as close to heat as possible, watching that the slices do not burn.
4
When one side is brown, turn and brown on second side.
5
Total broiling time about 15 minutes.
6
Cut the potato slices into quarters and saute in 2 tablespoons of oil until slices begin to brown and soften.
7
Remove and set slices aside.
8
In same skillet pour remaining oil and saute onion and garlic in oil for a minute or two.
9
Add cumin and bay leaf and mix well; continue to saute until onions soften and take on color.
10
Add cauliflower, ginger and tomatoes, breaking up tomatoes with hands before adding them to pan.
11
Cover and cook about 5 minutes, until cauliflower is done.
12
When eggplant is cool enough to be handled, trim off skin, cut into large chunks and add to skillet to heat through.
13
Serve with cilantro and yogurt.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds of eggplant, sliced about 1/4 inch thick, 4 tablespoons corn, canola or safflower oil plus a little for brushing, 3/4 pound large new potatoes, scrubbed and unpeeled, 1 pound onion, coarsely chopped, and more.

Yes, Fragrant Indian Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fragrant Indian Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions