1 tsp grated Ginger
2 cloves grated Garlic
2 tbsp Oil
2 sprigs fresh Curry Leaves
Seasalt to taste
1 tsp Mustard Seeds
1 tsp Cumin Seeds
½ tsp Fennel Seeds
½ tsp Fenugreek Seeds
¼ tsp Nigella Seeds
1 heaped tsp Coriander Powder
¼ tsp Cumin Powder
½ tsp freshly grated Turmeric
1 tsp Red Chilli Powder/Paprika
1 tsp Garam Masala (as per taste)
- Prepare Eggplant, trim and discard the crown and cut them into 1 and half inch long pieces.
- Heat oil in a pan and add mustard seeds, fennel seeds, cumin seeds, fenugreek seeds and nigella seeds.
- When mustard seeds crackle and the fenugreek seeds turn light brown in colour, add curry leaves and give it a quick stir.
- Add ginger and garlic 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.
- Add eggplants and mix them well so that every piece is coated well with the spice mix.
- Add about 1-2 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, and mix well. Let it cook uncovered for few more minutes till the eggplants are cooked through but still retain their shape.
- Serve garnished with finely chopped coriander leaves, more fresh curry leaves, plain yoghurt, your favourite chutney and a squeeze of lime.