Spiced Eggplant And Lentil Stir Fry Recipe

Indian cuisine · 237 calories

Spiced Eggplant and Lentil Stir Fry recipe

About this recipe

Spiced Eggplant and Lentil Stir-Fry is your perfect dinner for a busy evening. This dish combines tender cubes of eggplant with protein-rich lentils, delivering a healthy balance of nutrients and bold Indian flavors. With aromatic spices like cumin and turmeric, it offers a comforting warmth and depth that pairs beautifully with plain rice or multigrain bread. The dish is easy to prepare in under 35 minutes, making it ideal for professionals seeking a nutritious yet convenient meal. Packed with 18g of protein, it's a great way to support your fitness goals while enjoying a delicious, wholesome dinner. Whether you're craving a hearty meal after work or a quick dinner for family, this vibrant stir-fry ticks all the boxes for taste, nutrition, and simplicity.

Ingredients

  • - Brinjal
  • - MASOOR DAL SPECIAL 500GM
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 200G Mix Lonche (200g)
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the eggplant and cut it into bite-sized cubes, ensuring even pieces for cooking.
  2. 2. Finely chop the onion, tomato, garlic, and ginger, keeping them separate for easy cooking.
  3. 3. Heat vegetable oil in a large skillet over medium heat, then add cumin seeds and let them sizzle for 30 seconds.
  4. 4. Add chopped onion to the skillet and sauté until golden and fragrant, about 4-5 minutes.
  5. 5. Stir in the garlic and ginger, cooking for another minute to release their aroma.
  6. 6. Add the eggplant cubes to the skillet and cook for 5-7 minutes, stirring occasionally until they start to soften.
  7. 7. Mix in the chopped tomato, turmeric powder, and Suvarna Dal Makhani Spice Mix, cooking for 3-4 minutes until the tomatoes break down.
  8. 8. Add the cooked lentils and water to the skillet, stirring well to combine all the ingredients evenly.
  9. 9. Cover the skillet and let the mixture simmer for 8-10 minutes, allowing the flavors to meld together.
  10. 10. Remove the lid, season with salt, and stir well to ensure proper seasoning throughout the dish.
  11. 11. Garnish with fresh coriander leaves, chopped finely, for a burst of freshness and color.
  12. 12. Serve the stir-fry hot with your choice of side, such as plain rice or a multigrain bread.