Spicy japanese eggplant stir-fry

51283423_10155916148081643_8098990160433119232_nSince I am still job hunting, I find some time during the day to cook low carb recipes and to update my blogs. We have some kind of routine down with my kiddo going to school now. Still its amazing how fast time flies by during the day. I do manage to find an hour for my self to go to gym though and been committed. On the other side when it comes to food, I am little laid back LOL. I have cheat days here and there. My goal is to keto adapt most of the regular recipes so I dont keep cooking 2 different meals every meal.

51341508_10155916147991643_8237153795147038720_nSpicy japanese eggplant dish is my all time fav recipe. This dish is so easy and outrageously delicious. It is spicy, sweet and amazingly paired with rice, quinoa, or cauliflower rice. Anytime I am craving asian/thai, this is my to go food at home. My original recipe isnt low carb or keto but I have changed couple of things from my original recipe to make it adaptable to keto diet. I will be sharing both options here, you can make it as your heart desires. Hope you love this dish as much as I do. If you end up making it than please don’t forget to share your experience with me.

Ingredients:

2 large japanese eggplant (cut into 1 inch cubes)

1 onion – diced

2-3 thai basil leaves chopped (optional)

2 tbsp coconut oil

2-3 tbsp garlic cloves finely chopped

2-3 tbsp ginger finely chopped

2 tbsp brown sugar (if you are doing keto than add 2 single serving packets of pyure)

2 tbsp sambal oelek (chili garlic sauce)

1 tbsp sriracha sauce

2 tbsp molasses (if you are doing keto than add 1 tbsp of choc zero caramel syrup)

2 tbsp reduced sodium soy sauce

1 tbsp white vinegar

2-3 tbsp crushed red pepper (adjust to your comfort level)

salt to taste

1/2 cup water

scallions – chopped to garnish

51511168_10155916148056643_4887452584169701376_n.jpgMethod:

Heat 1 tbsp of coconut oil in a pan. Once hot, add chopped eggplant. Add salt and crushed red pepper flakes. Saute over medium heat until tender but not mushy.  Maybe 5-8 minutes.  Set aside in a bowl.

Using the same pan, heat 1 TBS coconut oil & saute the onion with a bit of crushed red pepper. Add garlic, ginger. When the garlic begins to brown add brown sugar (pyure), sriracha, sambal oelek (or chili garlic sauce), molasses (choc zero caramel), soy sauce, white vinegar & water. Add eggplant and mix well.  Simmer over med-low heat for 10-15 minutes.  Stir in some chopped basil (if using). Serve over rice, quinoa, or cauliflower rice. Garnished with additional chopped basil, the scallions.

51100889_10155916148026643_4412771488650756096_nP.S. You will be amazed how delicious this dish is that you end up eating it by itself. Most of the time I end up eating the whole dish by it self without any rice or quinoa. It is quite spicy so adjust the heat to your comfort level.

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Instant pot guvar dhokli curry (cluster beans with wheat dumplings)

51086958_10155907227416643_1031771077165973504_nGuvar Dhokli, is delectable, robust and authentic recipe which is quite popular in Gujarati community. This recipe hails from the region of Kathiyawad. It’s main course dish made of spicy flour dumplings ( Dhokli ) cooked with Cluster beans. In this recipe flour dumplings are made of wheat flour and this dish can be made in jiffy, if preparations are done early. If preparations are not done early than the process can be very lengthy.

51186809_10155907227446643_5050366496207798272_nAs a foodie and food blogger, I always experiment with traditional dishes, maybe I would add one new ingredient or omit one. It’s always trial and error and with that I have had many disappointments and successes too. I was rushed this evening so I decided to make this dish in instant pot. I wasn’t sure how it would turn out but it was success! My instant pot recipe can make this whole process very easy for you. You can whip up this curry within 20 minutes from start to finish. This recipe stands out as you can have as main course with Rice, Roti or paratha or if you are like me just have it on it’s own, the way you devour Daal Dhokli.

Ingredients:

1.5 cups guvar /cluster beans

1 tbsp EVOO

2 tsp chili powder

1 tsp turmeric powder

1 tsp garlic ginger paste

2 cup water

salt to taste

2 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp ajwain seeds/carom seeds

1/2 tsp asafoetida/hing

1 tsp green chilis finely chopped

4-5 curry leaves

2-3 dry red chilis

For dhokli:

1/2 cup wheat flour

2 tbsp gram flour/Besan

1/2 tsp Chili powder

1/2 tbsp garlic paste

salt to taste

1/2 tsp ajwain/carom seeds

1/4 tsp asafoetida

1 tbsp EVOO

water- little at time to knead the dough

Method:

In a bowl, Mix all the dhokli ingredients together. Take little water at a time to knead the dough. The dough should just soft enough to roll it into tortillas. If your dough is sticky than add little bit of wheat flour. If too hard then add little water and knead it more until soft. Once the dough is proper consistency, roll it into tortillas.

50936721_10155907227311643_436426070921576448_nMake sure when you roll the tortillas, it should not be medium consistency (not too thin or thick).

51010836_10155907227341643_8205257293537738752_nOnce desired thickness, cut it in any shape you like. I used round small cookie cutter. Once cut in desired shape, keep it aside.

50984085_10155907227371643_5639493085592289280_nWash and Trim cluster beans on both sides and chop into medium size pieces. Turn on instant pot on saute mode and add oil. Once hot add mustard seeds, red chilis, cumin seeds, carom seeds, and curry leaves. Once crackle, add chopped green chilies, ginger/garlic paste, and cluster beans. Add all the spices (asafoetida, chili powder, turmeric, and salt). Mix well. Add 2 cups of water and once it comes to boil than add dhokli (wheat dumplings) inside. Close the lid and seal it. Turn off the saute mode and turn it on chili/bean mode for 3 minutes. Once the timer goes off, instantly release the pressure.

50979292_10155907227286643_4891505676087459840_n Serve it hot by it self or with tortilla (roti) or rice.

P.S. if you want dry curry than add little less water or boil it until it evaporates. Adjust the spices to your comfort level. if your dumplings are too thick than it may not be cooked in 3 minutes. If the cluster beans and dumplings are not cooked than cook for another minute.