Chinese Eggplant with Veggies-Gravy
serving size
4
serving time
30 min
Dish image
Dish image 2
Dish description
Chinese eggplant stir-fried with a medley of veggies in a savory gravy, creating a flavorful and satisfying dish with a perfect balance of textures and flavors.
Ingredients
- 1. 1 long Chinese Eggplant (washed & cut into medium size)
- 2. 1-2 potatoes (Optional) (washed & cut into medium size)
- 3. 1 cup frozen veggies (carrots, peas, corn & green beans)
- 4. 2 tbsp Green Masala
- 5. 1/4 cup organic tomato sauce or 2 fresh tomatoes pureed
- 6. 1 Tsp each red chili powder, cumin powder, coriander powder
- 7. 2 tbsp flax seeds powder
- 8. 1 Tsp garlic powder
- 9. 3 tbsp avocado oil (or your preferred oil)
- 10. 1 small onion chopped
- 11. 1/4 bunch cilantro washed & chopped for garnish
- 12. Salt to taste
Steps
- 1. Put a wide mouth pan on medium flame. Add oil, garlic powder, onions, and potatoes
- 2. Sautee it for about 5 minutes till the onions are translucent. Add tomato purée or sauce, green masala, and salt to
taste. - 3. Cook well until oil separates and comes up (about 5-7 minutes)
- 4. Add the frozen veggies and let it cook (about 2-3 minutes)
- 5. Add all the dry spices, red chili, cumin, coriander, and flax seeds powder. Cook & mix well for 2 minutes
- 6. Add 2 cups water and cook on low until eggplant, potatoes, and veggies are all cooked. Garnish with cilantro and
serve with rice, khichri or wheat tortilla. Enjoy!!
