Chinese Eggplant with Veggies-Gravy


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


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!!

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