Hi my readers out there, I have been getting lits of readers from central asia and south america. Thank you all of you for reading . I hope you ll let me know how the recipes turn up 😊 This recipe is near and dear to my heart. My mom's recipe offcourse. Usually in pakistan eggplants are cooked with lots onions and tomatoes, sometimes paired with potatoes or taro. I cook this in lots of onions, garlic and yogurt. This way you can make it pretty spicy but yogurt mellows it down a bit. Ingredients: Oil: 5 tbsp Eggplant: 5 cups sliced Onions: 2 cups sliced Garlic: 1 tsp chopped Ginger: 1/4 cup julienne Green chillies: 2/3 julienne Cilantro for garnish: 1 tbsp chopped Cayenne: 2 tsp Garam masala : 1 tsp Cumin: 1 tsp ( a bit crushed/powder) Turmeric : 1/4 tsp Salt: 1.5 tsp Black pepper 1/4 tsp Yogurt: 2/3 cup yogurt Water: 3 cups Prep: Slice eggplant, sprinkle some salt and let it sit for 1 hour. Dry the moisture afterwards
I cook with intuition and I am trying very hard to cook with consistency, may it be following recipes or keeping the ones that work. Food has always been a way for me to connect with people. I grew up knowing how blessed I was to have good food on our table. I travelled and tried different cuisines and watched travelling/food shows with intrigue. I started cooking when I was a university student. I am a teacher by profession now and I think I bring that into my cooking, hence the blog.