Ingredients:
6 Thai eggplants, sliced
1 small green pepper, cut 1 medium onion, chopped 2 cloves of garlic, crushed 1 tsp ginger, grated
2 green chilies, chopped
1 tsp vinegar
1/2 tsp turmeric
1/2 tsp mustard paste
1/2 tsp sugar
salt to taste
2 tbsp oil
Method:
- Cook the eggplant and green pepper in a microwave safe bowl for 4-5 minutes, until soft. Keep aside.
- In a pan, heat oil. Add ginger, garlic, onion, turmeric, mustard paste and vinegar. Saute for a few minutes. - Add the cooked eggplant and green pepper and salt to taste.
- Add about 2 tbsp water and mix well. Cover and cook on low for 8-10 minutes.
- Stir in sugar just before serving.
6 Thai eggplants, sliced
1 small green pepper, cut 1 medium onion, chopped 2 cloves of garlic, crushed 1 tsp ginger, grated
2 green chilies, chopped
1 tsp vinegar
1/2 tsp turmeric
1/2 tsp mustard paste
1/2 tsp sugar
salt to taste
2 tbsp oil
Method:
- Cook the eggplant and green pepper in a microwave safe bowl for 4-5 minutes, until soft. Keep aside.
- In a pan, heat oil. Add ginger, garlic, onion, turmeric, mustard paste and vinegar. Saute for a few minutes. - Add the cooked eggplant and green pepper and salt to taste.
- Add about 2 tbsp water and mix well. Cover and cook on low for 8-10 minutes.
- Stir in sugar just before serving.
