Name: Eggplant and Okra WITH FENUGREEK AND MUSTARD
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoon canola oil; 1 small red onion (cut in half lengthwise and thinly sliced); 4 fresh green Thai, cayenne, or serrano chiles (stems removed, thinly sliced crosswise (do not remove the seeds)); 8 ounce fresh okra (rinsed and thoroughly dried); 1 small eggplant (about 8 ounces, stem removed, cut into 1-inch cubes); 1.5 teaspoon coarse kosher or sea salt; 1 teaspoon fenugreek seeds (ground); 1 teaspoon black or yellow mustard seeds (ground); 0.5 teaspoon ground turmeric; 2 tablespoon finely chopped fresh cilantro leaves and tender stems (for garnishing)

CuliNect

Eggplant and Okra WITH FENUGREEK AND MUSTARD — Formulation & Method | CuliNect