Spiced Eggplant & Tahini Stir Fry (Edit recipe)

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This is by far one of the most delicious egg plant stir fries I have ever made. The whole thing was wiped clean by lunch. The tender eggplants are melt in the mouth with the bold Indian spices while the nuttiness from the Tahini just adds to the richness. To get the best of the flavors don’t skip sesame oil or the curry leaves. It’s amazing to go as side with steaming Dal and rice, or in your Budha bowl. This is one recipe that won’t disappoint!

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

15

Serves: 4

Ingredients

2 Tbsp Sesame Oil
1 tsp Brown Mustard Seed
1 tsp Urad Dal (Black Gram), split, skip for Whole30
0.25 tsp Asafoetida Powder, skip for Whole30
1 whole Onion, finely chopped
6 cloves Garlic, sliced
3 cups Eggplant, chopped
10 - 8 whole Curry Leaves
1 tsp Salt
0.25 tsp Turmeric Powder
1 tsp Red Chili, Dried, powder
0.5 tsp Coriander, Ground
0.5 tsp Cumin, Ground
0.5 Tbsp Tamarind Paste, Substitute with half a lemon
1 Tbsp Tahini

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat up the sesame oil in a pan
Add mustard seeds and let them splutter
Add the Urad dal and let it bloom(skip for whole30)
Add the asafoetida
You have to go fast after this step to avoid burning the spices
Now add the onion and sauté a bit
Add the garlic and sauté till the onions are soft and shining
Add the spices - turmeric, chili, coriander and cumin powder
Sautee for a minute to warm up the oil in the spices
Add the chopped eggplants and give it a good mix, sauté for a couple of minutes
Add the salt and curry leaves and close the lid
Let the eggplants cook in a low flame for 5-6 minutes
Once the eggplants are cooked add the tamarind paste and mix with the eggplant, let it cook for a minute
Add a tbsp of tahini in the middle of the pan and let the heat warm it up while you scramble it
Now toss and mix the eggplants into it, make sure to coat the eggplants well into it, making sure not to mush it.
Serve it hot as a side to your favorite food!

Notes

Sesame oil adds flavor to the dish, so if you have it, use it! Tahini can be substituted with any nut or seed butter.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	406
Fat:	12 g
Carbohydrates:	58 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	543 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.