kinds of vegetables. My version is extremely easy to make and is scrumptious with hot Chapatis and daal. My theory is use the Oven as much as you can using half the oil you would use if you were Sauteing.
In the end, all you need is for the onions or vegetables to be cooked and soft so why not broil, roast or cook in water? If you want to be a gourmet chef you can always take the cooked onions and do a final saute with some olive oil ....
•3 medium-sized eggplants
•2 tbsps Olive oil
•1 tsp cumin seeds
•2 medium-sized onions cubed
•1 tbsp garlic paste
•1" piece of ginger grated fine
•2 green chillies
•2 large tomatoes chopped fine
•1/2 tsp coriander powder
•1/2 tsp cumin powder
•1/2 tsp garam masala
•2 tbsps finely chopped fresh cilantro
1. Take all the vegetables and roast in the Oven one by one, until lightly charred.Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin and coarsely mash. Keep aside for later use.
2. Now set up a pan on medium heat and add the oil. When hot, add the cumin seeds and cook till the spluttering stops.
3. Add the onions and fry till soft and translucent mash them well.
4. Add the garlic and the ginger and fry for 1 minute. Add the tomato and all the powdered spices, including the garam masala. Stir well and cook for 3-5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a
little water if needed.
5. Now add the eggplant and mix well. Add the chopped fresh cilantro and stir. Cook another minute and turn off the heat. Serve