A simple Indian dish of eggplant and potatoes sautéed with spices, chickpea flour and nuts. Vegan Gluten Free Soy Free


  • 8 < span class="wprm-recipe-ingredient-name">petits brinjals/petites aubergines couper en 4 morceaux chacun
  • 6 petites pommes de terre couper en 4 morceaux cha cun
  • < span class="wprm -recipe-ingredients-quantity">1 à soup huile d’olive extra vierge
  • 1/2 cc ( 0.5 cc ) Graines de Mouta rde
  • 1/4 càc (0.25 cc ) hung asafoetida
  • 1/4 càc (0.25 cc< /span>) curcuma poudre
  • 1/2 càc (0.5 tsp) poudre de piment ou au goût
  • 1 càc Cumin-coriandre en poudre
  • 1 càc sel
  • 2 càc besan < span class="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">Farine de Pois Chiche
  • 1/2 à soupe (0.5 à soupe) poudre d’ arachide ou d’amande un peu de graines de tournesol grossières ou moulues si vous voulez éviter les noix.
  • 1 à soupe eg uilles de coriandre
  • Preparation

  • Heat the oil over medium heat and add the mustard seeds
  • Once the mustard seeds are spat out, reduce the heat to low and then add the powder, turmeric, chili powder, coriander powder, and cumin.< /div> < /li>

  • Mix well and cook for about a minute.
  • Add the potatoes and mix well so that all the potatoes covered with the masalas/spices.
  • eggplant/eggplants add and mix well.
  • Add salt and mix well.
  • < div cl ass="wprm-recipe-instruction-text" style="margin-bottom: 5px";="" >Cover and simmer over low heat for about 1/2 hour or until the potatoes are done. The aubergines will soften, so you don’t have to check if they’re done. Stir once in between.
  • Add chickpea flour and peanut powder and mix well. Cook for one minute.
  • Turn off the stove and add the coriander.
  • Serve with Roti/Chapati/Puri Indian Bread plate and daal.
  • This can later be used as fill in a grilled sandwich with onions, peppers and daiya cheese!
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