Exotic Aubergine And Mange-Tout
|Black mustard seeds||1 Teaspoon|
|Chopped ginger||1 Teaspoon (Fresh)|
|Ground coriander||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Mange tout||250 Gram, sliced diagonally into 2 centimeter /0.75 in pieces|
|Water||125 Milliliter (4 Fluid Ounce)|
|Tomato||1 Small, chopped|
|Lemon juice||2 Teaspoon|
If liked, sprinkle the aubergine cubes with salt and leave to drain for 1 hour.
Rinse and pat dry.
This removes some of the bitterness and cuts down on the oil absorbed.
Heat the oil in a heavy frying pan or work.
Add the mustard seeds and ginger and cook over a high heat until the mustard seeds pop.
Add the rest of the spices and saute over a medium heat for about 5 minutes.
Stir in the aubergine and mange-tout, turning them to coat with spices.
Add the water, cover and cook until the vegetables are soft and cooked, at most 8 minutes.
Remove from heat, add the chopped tomato, lemon juice and tamari.
Cover the pan again and leave to stand for a few minutes before serving.