A beautiful Sunday...
The yogi cooked again...
Jackfruit curry by Tesa and eggplant subji by me.
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Eggplant Subji Recipe
Ingredients:
About 5 cups cubed eggplant
1 tomato chopped
1 onion diced
a thumb of ginger, minced
5 cloves garlic, minced
3-5 tsp garam masala
a pinch of turmeric
mustard seeds
oil
Instructions:
Fry the mustard seeds in 1-2 tbsp oil and wait until it begins to pop. Add garlic, onion, ginger, tomato and cook until fragrant and the tomato begins to disintegrate. Add garam masala and turmeric. Mix well. Add the eggplant. Mix well. Some water and cover until cooked. Stir occasionally. Season with salt. Adjust taste by adding more garam masala. (I can still smell it in my fingers... yum yum).
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Japanese sesame salad dressing is my new favorite. Thanks again, my friend.
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It was an afternoon dedicated to friends we met in India two years ago.
I'll cook for you again someday.
OM
