Quinoa with Eggplant Curry

Instructions

Cooking Quinoa:

• Put 2 cups of water or chicken broth, 1 tbs of oil and ½ tsp salt in a saucepan and bring to boil. Add 1 cup of quinoa and let it boil for 2 minutes. Reduce heat, put on lid, and let simmer for 15 to 20 minutes.
• Fluff quinoa with fork and transfer in the serving dish.

Preparing Eggplant Curry:

• Wash and cut eggplant in ½ inch cubes. Keep in water with ¼ tsp salt to prevent eggplant getting brown.
• Cut onion in cubes and separate.
• In a saucepan heat 2 tbs of oil, add mustard seeds and, as they start popping, add onion and mix well in oil. Cover and let cook for 2 minutes on medium heat.
• When the onion is transparent, uncover lid, add ginger and garlic, ½ tsp of salt, chili powder and turmeric powder and fry.
• Add 2 tbs of water and cook for 2 minutes till mixture is soft.
• Add eggplant and half of cilantro leaves and mix well.
• Cover and cook on low heat till eggplant is tender, brown and expels liquid (about 5 to 10 minutes; cooking time varies with eggplant size). Stir from time to time.
• Add green chilies and the other half of cilantro. Mix it up for about 1-2 minutes.
• Take out green chilies before serving.
• Transfer in a serving dish, garnish with coriander and the same chilies.
• You can choose to mix Quinoa with Eggplant curry or serve separately.