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1-2 cloves Garlic
1/2 medium Onion
2 Tbsp Olive oil,
2 tsp Paprika, 1 tsp Turmeric 1 Tbsp Coriander seeds
1 tsp Funnel seeds
1 tsp ground Cumin
1/2 Tbsp Fresh ground ginger
1/2 c. Tomato sauce
1 c. Water
2/3 c. Cherry tomatoes
1/2 Chicken bouillon cube
4 Chicken dark meat pieces (thighs and/or drumsticks)
1/4c. Lemon juice
Crushed peppercorns to taste
1/2 med Eggplant
Fresh cilantro & Crushed toasted almonds for garnish
Mince garlic & slice onion. In a large (wide) pot, heat 2 Tbsp of olive oil over medium heat, add garlic & onions. When onions become soft, add paprika, turmeric, coriander seeds, funnel seeds, cumin and ginger. Stir well & cook for 1-2 min. Add tomato sauce, water, cherry tomatoes and bring it to almost boil. Add chicken, lemon juice and pepper (as you like), reduce the heat to medium, cover and simmer until meats are well cooked. Meanwhile, preheat oven at 400F, dice eggplant in small cubes, lay flat on a baking sheet, drizzle olive oil. Bake until they turn slightly brown. When chicken is cooked, serve each portion in a shallow bowl, top with toasted eggplant, fresh cilantro & crushed toasted almonds.
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