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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4 people
Author Notes
Transform your delicious summer garden vegetables like zucchini and eggplant into a flavorful farm-to-table style meal, inspired by our Grandmother (Ba) —WarriorInTheKitchen
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Ingredients
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2 cups
zucchini, cubed
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2 cups
eggplant, cubed
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2 tablespoons
avocado oil
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2 teaspoons
grated ginger
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6
cloves garlic
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1/2 teaspoon
turmeric
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2 teaspoons
paprika
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1 teaspoon
red chili powder
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1 teaspoon
salt
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2 teaspoons
dhana jeeru (ground cilantro and ground cumin mix)
Directions
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Heat avocado oil in pan.
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Add zucchini, eggplant, salt, turmeric, ginger.
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Cook on low heat until zucchini and eggplant have softened.
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Add paprika, red chili powder, dhana jeeru, and garlic. Mix well. (Note: Add after the zucchini and eggplant have cooked to prevent these spices from burning.)
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Cook for another 2 minutes.
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