Total time: 30 min
Here’s what you need:
- 9-10 baby eggplant
- 1 tsp ginger paste
- pinch of sugar
- 2 tbsp oil
- ¼ tsp hing
- 2 springs curry leaves
- Salt to taste
- 1 tsp mustard seeds
- 1 tsp jeera/cumin seeds
- ½ tsp saunf/fennel seeds
- ½ tsp methi/fenugreek seeds
- ¼ tsp kalonji/nigella seeds
- 1 tsp cumin coriander powder
- ½ tsp turmeric powder
- 1 tsp red chilli powder (per taste)
- 1 tsp garam masala (as per taste)
- ¾ tsp amchur powder
Here’s what you do:
- Trim the stem of the eggplants and cut them into half. The cut each half into 4 long pieces. Soak them in a bowl of cold water to prevent them from turning brown.
- Heat oil in a pan and add mustard seeds, fennel seeds, cumin seeds, fenugreek seeds and kalonji seeds.
- When mustard seeds crackle and the fenugreek seeds turn light brown in colour, add hing and curry leaves and give it a quick stir.
- Add ginger paste and fry it till its raw smell disappears, about 30-45 seconds, on medium flame.
- Mix in turmeric, coriander powder, cumin powder and chilli powder and fry the spices for half a minute on medium flame. Make sure that you don’t burn the spices.
- Drain all the water from eggplants before putting them in a pan. Mix them well so that every piece is coated well with the spice mix.
- Add about 3-5 tbsp of water and cover the pan with lid. Let it cook undisturbed for 3-4 minutes on medium flame.
- Open the lid and stir in salt to taste. Cover and let it cook for another 3-4 minutes on medium flame, stirring after every 1 minute.
- Next add garam masala, sugar and amchur powder and mix them well. Let it cook uncovered for few more minutes till the eggplants are cooked through. They should retain their shape and should not be completely mushy.
- Serve with hot rotis.
Note: Let the eggplants cook thoroughly but don’t let them turn completely mushy. They should be a little less than mushy.