Eggplant Jalfrezi

Ingredients

• 🌶️Kashmiri Chili Powder1 tsp
  
• 🌶️Garam Masala1 tsp
  
• 🍅Tomato Puree2 tbsp
  
• 🧂Saltto taste
  
• 🧄Garlic4 cloves, minced
  
• 🧈Ghee2 tbsp
  
• 🥬Bell Pepper1, sliced
  
• 🧅Spring Onions3, cut into batons
  
• 🍆Eggplant2 large, cubed
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Set a heavy kadhai over medium-high heat and add the oil; when it shimmers and a cumin seed sizzles on contact, it's ready.

2. 2

   Tip in the Eggplant and sear, turning occasionally, until deeply golden at the edges.

3. 3

   Add Ghee and Garlic and let them soften into the oil, scraping the pan, for four to five minutes.

4. 4

   Season with the spices and salt, tossing so every piece is coated and the spices fry until fragrant — thirty seconds, no more.

5. 5

   Lower the heat, cover, and let everything steam-fry until the Eggplant is cooked through, stirring twice.

6. 6

   Finish with a squeeze of lemon and fresh coriander, and serve hot from the kadhai.