Indian Eggplant with Fennel and Cumin 印度香料茄子
Indian vegetarian dish with eggplants, tomatoes and spices. Very simple but refreshing dish, great as side dish with curry dish. Or just serve with plain rice or bread. Very healthy, with a little bit of fennel and cumin, give it a delicious and unique flavour.
In our house, we always cook indian food, actually mostly Mr P cooks it. We love the spicy flavour with all the different spices. Indian food is not always about curry with meat, which sometimes is a bit too heavy. You do need some vegetables to balance it.
I love eggplants (aubergine), but usually it need a lot oil to cook in Chinese way, this dish is perfect, only few oil and cook with tomatoes. Very health, delicious and super easy to make.
吃印度咖哩通常都是雞，牛，羊，想輕盈一點，可試這個非常美味的香料蕃茄燴茄子，非常健康美味。煮茄子最怕要用很多油，這個只需幾滴，再配蕃茄，清新開胃又下飯。又一道簡單印度料理！
Heat the pan then add some oil, cook the onion, fennel seeds, cumin seeds and eggplants for 5 minutes. Then add chopped tomatoes, salt, sugar and water, bring it to boil, then turn it to low heat, simmer for about 30 minutes. Then it is done!
將茄子切小塊，洋蔥切粗絲。熱鑊後下油，先炒洋蔥，茄子，茴香籽及孜然籽5分鐘。然後下蕃茄粒，鹽，糖及水，煮沸後轉小火，煮約30分鐘即成！
- 1 medium eggplant
- 1 onion, sliced
- 120 gram chopped tomatoes
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 300 ml water
- 材料 ：
- 中型茄子 -1個
- 洋蔥 -1個
- 蕃茄粒 -120克
- 鹽 -1茶匙
- 糖 -1茶匙
- 茴香籽 -1/2茶匙
- 孜然籽 -1/2茶匙
- 水-300毫升
- Heat the pan then add some oil, cook the onion, fennel seeds, cumin seeds and eggplants for 5 minutes.
- Then add chopped tomatoes, salt, sugar and water, bring it to boil, then turn it to low heat, simmer for about 30 minutes.
- Then it is done!
- You can use ground fennel and cumin instead.
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