Vegan Recipe Collection Over 800 Vegan Recipes

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¼ tsp kalonji seeds
1 to 2 whole green chillies
1 cup (250ml) finely chopped onion
1 tbsp minced garlic
1 tbsp peeled, minced fresh ginger
¼ tsp turmeric
½ tsp salt
½ tsp sugar
½ cup (125ml) chopped tomatoes
1 tbsp finely chopped cilantro
Method
Preheat oven to 450F/230C gas mark 8. cut eggplant in half lengthwise and place on an un-greased
baking sheet with the cut side down. Bake for 30 to 40 minutes or until the eggplant wrinkles and feels
soft to the touch when pressed. The timing will vary depending on the thickness of the eggplant.
Allow the eggplant to cool. Discard the skin, finely chop the flesh and mash it with a fork.
Heat oil in a skillet over medium low heat. fry kalonji seeds and whole chillies for a few seconds. Add
onion and fry until it is richly browned but not burnt, 8 –10 minutes. Add garlic and ginger and stir several
times. Add chopped green chilli, turmeric, salt, sugar and tomatoes. Simmer, covered, until tomatoes
have disintegrated into a sauce, about 10 minutes. Discard whole chillies, if desired.
Add the eggplant and simmer, covered, 10 minutes to blend flavours, stirring occasionally to prevent
sticking. Remove from heat. Let stand covered for 15 minutes to help develop the flavours. Add cilantro
and mix well. Garnish with green onion and serve.
Kumror Ghanto – Butternut Squash in Mustard Sauce
2 tbsp vegetable oil (mustard oil preferred)
1 bay leaf
1 whole dried red chilli
¼ tsp kalonji seeds
1 green chilli seeded and chopped
¼ tsp turmeric
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